Why do my homemade biscuits sometimes taste eggy?

chella71

Hello there wise ones

The clue is in the question really, it's not every single time, so I must be doing something wrong

Whisk together my sugar and butter, and then the egg, is it to do with whether I whisk in the egg or beat it??

Apologies for my ignorance

Chella

Aarons_mummy

I have no idea, I've never had this problem do you cream the butter and sugar thoroughly and beat the eggs before adding? I beat my eggs in and keep mixing until the mixture is sort of creamy before adding flour, baking powder etc.

Hopefully someone else will know

ChocClare

Recipes are written for a standard size 3 egg. When I was a little girl (stop it, it's not that long ago) you did get egg sizes stamped on the boxes.

If it tastes eggy it's probably because you're using a larger egg than the recipe intended.

For a sponge cake, for example, it might say 4oz each of butter, flour and sugar and 2 eggs. However, if you weigh your eggs, still in their shell, first, you might find that they weigh 5oz, even though the recipe writer intended you to use eggs weighing 4oz. So, you should then make your cake with FIVE ounces each of butter, flour and sugar.

I'm not sure why you're putting eggs in biscuits, tbh, as my biscuits are made with flour, butter and sugar only. Or do you mean biscuits like scones? Apologies if I've misunderstood you completely - I'm just interested, not criticising! :rotfl::rotfl:

Anyway, that's my tip - weigh your eggs first and up the other ingredients if they're large. HTH

chella71

Thank you very much Aarons Mummy, yes I think I do do all of that

ChocClare, very interesting re the egg sizes, have to admit that I like to experiment with different recipies and this one has egg in, i'd say that 50% of the biscuit recipes I have used so far have had an egg in them! I'll post the link to this one so you can have a nosy, I have a funny feeling that I have undercooked a few of the biccys as some of the more cooked ones don't taste eggy at all!

http://www.bbc.co.uk/food/recipes/chocolatechipcookies_72335

Chella

Tish_P

Is it the freshness of the eggs? Check the sell by dates and see if fresher eggs have less or more of the eggy taste.

chella71

Thanks Tish, I'll have a look but I would say that they are on the older side, do you think that will make the difference??

Take back what I said in the last post, daughter has just told me they do taste eggy!!! Right, what shall I do with a whole batch of eggy biscuits!!!!!!!!!

Chella !!!!!

ChocClare

Mmm, those biscuits look yummy!

I think your eggs are possibly a bit large. Why don't you try the same recipe but use a bit less egg - break your two eggs into a bowl and beat them, and then add only three-quarters of your beaten egg to the mixture, for example. You can always keep the leftover egg for glazing pastry.

Your biscuits don't need to rise, so you don't need egg for that. Therefore they are contibuting to the chewiness of the biscuit - which you can still achieve with a bit less egg...

rinabean

I used to get this a lot. It's why I started baking without eggs before I became vegan. Honestly, isn't life too short to weigh eggs and store the leftovers?

The worst thing is it's basically impossible to salvage. Too crunchy/soft/chewy can all be fixed with the judicious application of custard, as can too sweet/not sweet enough. But too eggy? It's just gross! Now I'm having flashbacks to biting into a beautiful chocolate cake that tasted like chocolate omelette. _pale_

avstar

Hi Chella71 - I've occassionally made biscuit recipes that add an egg, but don't think I've ever made any that ask for 2 eggs, sounds a lot for biccies!
I'd try the recipe with just 1 egg and see if its better?