Why Eggs Are a Miracle Ingredient

What do a whisk(e)y sour, cream puff and hollandaise sauce have in common? Try making one of them without an egg – have fun failing! In the first case, an egg white gives the drink fine-pored, creamy foam and velvety texture. Feather-light cream puffs rise so fluffily in the oven thanks to eggs stirred into the choux pastry. And in hollandaise, egg yolk binds the liquid to the butter giving the sauce its characteristic creaminess. If you like, eggs are a saw, hammer and tongs all in one – the universal tool for all gourmet craftspeople.