No more fresh eggs
Bill has been bringing home fresh eggs from some guy at work and the difference in yolk color between those and ones from the store is amazing. The fresh ones are about 14 shades brighter - which I didn't take into consideration when baking cheesecakes yesterday for a luncheon today.
I should have. Here's what my apple cheesecake normally looks like
on the left and the new, not improved fresh egg version on the right.
And the same with the plain cheesecakes. These pictures are not altered in any way - the cheesecakes are just that yellow.
Wes and Ryan made Snickerdoodles yesterday and they were bright yellow , but tasted the same as the normally beige ones, so I'm hoping the cheesecakes taste normal. But there will be no more fresh eggs used for baking around here.
I should have. Here's what my apple cheesecake normally looks like
on the left and the new, not improved fresh egg version on the right.
And the same with the plain cheesecakes. These pictures are not altered in any way - the cheesecakes are just that yellow.
Wes and Ryan made Snickerdoodles yesterday and they were bright yellow , but tasted the same as the normally beige ones, so I'm hoping the cheesecakes taste normal. But there will be no more fresh eggs used for baking around here.
Edited to add this picture to show the difference. Store egg on right - brown, farm egg on left.
The cheesecakes were yummy.
