Written by Lisa Grentz, MS, RDN, CD
The breed of the chicken will determine to color of the egg’s shell. All colors of chicken eggs contain the same nutritional value. Whole eggs are comprised of the egg white and the yolk. The egg white is mostly made up of water and protein whereas the yolk is mostly fat with some protein and water. All parts of the egg can be used when baking, as some recipes use whole eggs while other use separated eggs (just the egg whites or just the egg yolks).
When egg whites are whipped, they produce a foam that lightens and leavens baked goods. Examples of recipes that just call for egg whites include angel food cake, sponge cake, souffle, meringue cookies, pavlova, and many more. Beaten egg whites can also be brushed onto the surface of breads to give them a glossy shine.
Egg yolks add richness, color, and flavor to baked goods as well as serve as an emulsifier to combine liquids and fats into one cohesive mixture. Egg yolks thicken mixtures when heated making it possible for them to thicken sauces, pies, and casseroles.
Whole eggs provide many functions in traditional baking. The components of the whole egg work together to provide structure, texture, leavening, flavor, color, tenderness, and moisture.
Dutch baby is a large skillet pancake that is baked in the oven. The simple mixture of eggs, flour, milk, and salt yield a fluffy pancake that is lightly crisp around the edges. A Dutch baby can have sweet or savory toppings, making it a versatile dish ideal for breakfast, brunch, or dessert.
Dutch Baby
2TBSP butter or coconut oil
4 large eggs
2/3 cup all-purpose or gluten free flour
2/3 cup milk of choice
Pinch of salt
Flavor add-in and topping options:
Blueberry: ½ cup fresh or frozen blueberries
Chocolate: 1 TBSP pure maple syrup, 2 TBSP cocoa powder, Mini chocolate chips
Lemon: Zest of 1 lemon, 1 TBSP pure maple syrup, and Juice from one lemon mixed and poured over the top when removed from the oven.
Orange: Zest of 1 orange, 1 TBSP pure maple syrup, Juice from one orange mixed and poured over the top when removed from the oven
Raspberry: ¼ cup frozen or fresh raspberries, chopped, ½ tsp. almond extract
Bacon and Chives: 2-3 strips of bacon, chopped. Garnish with 1-2 TBSP of finely chopped chives
Cheese and Scallions: 2 oz soft cheese of choice, grated or crumbled, 1-2 TBSP finely chopped scallions
Confectioner Sugar: Top with dusting of confectioner sugar
Instructions
Preheat oven to 450 degrees F.
Heat 10-inch skillet over medium heat; add butter or coconut oil.
Whisk Dutch baby ingredient together, then fold in add-ins, if using.
When the skillet is hot and the butter/oil is melted, swirl pan to coat the bottom with butter/oil. Turn off heat, pour batter in pan, and move the pan into the oven. Cook for 14-16 minutes until puffed and starting to brown.