Baking question: curdling egg

shropshireblue · Baking question: curdling egg

Hi

I'm baking chocolate brownies as we speak (5 mins to go). After creaming the butter & sugar, I added the first egg and the mixture curdled (it all separated) :( Anyway, I carried on beating, then added the second egg until it was smooth again.

I've read that if this happens, it isn't the end of the world but the brownies won't be as light. Is this right?

Does anyone have any tips to prevent the egg curdling? It's never happened to me til now - I didn't have chance to beat the egg straightaway as my little one got in the way (she wanted a go at mixing), so perhaps you have to beat as soon as the egg goes in?

I've also read that you can put in a bit of flour after the egg to prevent curdling.

Thank you, Glynis

Gilly C

add the egg a bit at a time and if it starts to curdle add a little of the flour that should put it right :wink:

shropshireblue

Thanks Gilly :D

Have to say, it's rather nice. It's spongy and light. I added pecans to the light dusting of icing sugar. Anyone want a slice? :lol:

I tried a different recipe for heavier, chewy brownies which was nice as I added a choccy marble glaze on top (using Cadbury's milk choc white buttons to achieve the marble effect. Delish!).

I'll add both recipes.

shropshireblue

Went to my grandparents-in-law yesterday and they showed me their new baking book. To prevent a curdling mess, it suggests beating the egg in a separate bowl first and adding it to the mixture a little at a time with a bit of the flour. So will do that in future. Exactly what you advised Gilly C :D

Nannyp

Oh yes...that's what you do :lol:

shanzi