Can anyone explain

[Tesha]

why recipes always say..

add eggs one at a time, beating well after each addition?

Could there be any reason why you can't just add in the eggs and beat well?

[hippywife]

1. I dunno.

I just assume they want them really well incorporated so doing them one at a time ensures that they will be. It's harder to make sure of that when they are added all at once, I think. :hi:

[EFerrari]

2. The only thing I can think of is that one at a time adds more air into the mixture?

:shrug:

[hippywife]

3. That's another good idea, Beth.

Didn't think of that. :hi:

[SwampG8r]

4. yes it allows the air to enter

i whisk mine and then add them so they are extra fluffy

it also makes sure the egg is distributed well
no one wants a chunk of yolk or a glob of white in their cake

[GoCubsGo]

5. Also...

Adding the eggs or other liquids slowly allows them to better emulsify with any oil, butter, or other fats in the batter.

[housewolf]

6. It has to do with emulsifing the eggs into the fat in the batter

If you add all the eggs at one time, they sort of can't incorporate themselves into the batter very well. This is particularly true when making a very high-fat recipe like cheesecake - the batter just can't deal with more than one egg at a time.

[hippywife]

7. So, in other words...

all of the above. LOL

Howdy, B! :hug: