knightwing1995
New member
How many of you use eggs in your dough? What kind of difference does it make?
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The color thing is funny. Some of those hamburger buns are so yellow they glow.The only smell you get is from the additional yeast fermentation. You would never know that there were eggs in the dough. In the wholesale bread making industry we used to make “egg bread” containing 10% added whole egg (based on the flour weight). In looking at the dough you would never know it was egg bread, in fact, we had to put “egg shade”, a type of yellow coloring in the dough to give it the color that our customers thought egg bread should have. If I remember correctly, I believe there is a regulation stating that the yellow coloring cannot be added to the dough unless whole eggs are also present in the dough. We never had any problems with cross contamination because we were all very well trained in safe food handling practices.
Tom Lehmann/The Dough Doctor