tiny quantity of egg in a cookie
(In the United States,) Keebler chocolate-chip cookies list egg as an ingredient. But they list it after salt, meaning that the amount of egg in the product is less than (well, not more than) the amount of salt. From the sodium content one can figure out that the amount of salt is not more than about five-sixth of a percent (or less than four grams per pound of cookies), so the amount of egg is also not more than that.
Why would they put in such a small quantity of egg? What does adding that small amount of egg do for the cookies, that they couldn't leave it out?
Best Answer
One thing to keep in mind is that they are in the "Contains 2% or less" section, which means they are exempt from the "descending order requirement". So all we know is that they are less that 2% of the total weight. I just looked at one typical chocolate chip cookie recipe that gave weights in grams, and it was 8% eggs by weight (114 grams out of 1419). So 2% isn't totally off the map - it probably is still enough to provide some binding and richness.
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How many eggs should I put in my cookies?
According to a little experiment conducted by Serious Eats, it makes for the perfect cookie. The outlet compared multiple different egg combinations, concluding that for a "light but chewy texture and a flavor that reminded me of French vanilla ice cream," two yolks is the way to go.What happens if you use less eggs in cookies?
When eggs aren't added, the cookies become dense, crumbly, and don't spread out. While eggs may not add much in terms of flavor to a cookie, they're still a vital ingredient. Without them, cookies will crumble apart and become too dry to enjoy. Texture is very important to a cookie.What happens if too much egg in cookies?
Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery. The explanation for this lies in the fact that eggs are made up of protein.How does the amount of eggs affect cookies?
Egg whites entrap more air while contributing more water, encouraging steam and gluten formation: perfect conditions for lean cookies that are thick and puffy. Cakey. Yolks cut the water and throw in fat, hindering both gluten development and aeration, producing cookies that are dense, tender, and rich.Bake Mini Egg NY Cookies! They’re Chunky, Gooey and Delicious! | Cupcake Jemma Channel
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