Lord Buttercream
Assistant Cook
Hey all,
I'm having a little trouble with egg flavor in my cake. I have several recipes that require the eggs for both flavor and fluffiness, but in the finished product, the texture is great but there is just a very slight flavor of egg competing with the other flavors. I also had that trouble with my Creme Anglaise.
I'm certain there's got to be a way other than using egg-free recipes to avoid this issue. Any ideas? My last cake would have been perfect if not for that slight eggy taste.
Thank you,
Jerry
I'm having a little trouble with egg flavor in my cake. I have several recipes that require the eggs for both flavor and fluffiness, but in the finished product, the texture is great but there is just a very slight flavor of egg competing with the other flavors. I also had that trouble with my Creme Anglaise.
I'm certain there's got to be a way other than using egg-free recipes to avoid this issue. Any ideas? My last cake would have been perfect if not for that slight eggy taste.
Thank you,
Jerry