Let’s crack into the science of baking—starting with EGGS!⁣ ⁣ Eggs are small but mighty when it comes to building beautiful bakes. Here’s what they’re doing behind the scenes:⁣ ⁣ 1. Moisture⁣ Egg whites are 90% water, which helps keep baked goods tender and moist.⁣ ⁣ 2. Fat & Flavor⁣ Egg yolks add richness and a silky mouthfeel. They also contribute a subtle depth of flavor that enhances your bake.⁣ ⁣ 3. Emulsifier⁣ Eggs help mix fats and liquids that don’t normally get along—like butter and mil

#REPOST MASTER THE ESSENTIAL SAUCE TECHNIQUE! Ever struggled with split sauces? Learn the secret to a silky, creamy pasta sauce using the power of emulsions! 🍝 In this reel by @michaeltchao, see how starchy pasta water works as a natural emulsifier, binding oil and water for that perfect Italian creamy pasta sauce. Works for salad dressings too! Mix oil and vinegar before adding greens to keep it smooth and delicious. ✅ Easy cooking tips for next-level flavour. ✅ Boost your Italian cooking game