Hello,
I would like to ask about baking and eggs. This is new information to me and it surprised me quite a bit :-). Does this mean that baking within a cake is problematic even if it's under 150C? Do you replace eggs when baking? And if so, with what?
Thank you very much.
When cooking eggs, address two fundamental conditions:
1. Heat treatment should always occur to eliminate potential microbial contamination.
2. Egg yolk contains cholesterol, which, at higher temperatures or during prolonged heat treatment, can oxidize and become a health risk. In light of this fact, it is simply more beneficial for the yolk on the plate to be in a semi-liquid form, the so-called "soft-boiled" (meaning it undergoes heat treatment within a range that eliminates microbial activity while also preventing significant changes to the structure of cholesterol).
If you use yolk in baking, you cannot avoid cholesterol oxidation. In such cases, you face the dilemma of whether to use it or find an alternative from the plant kingdom. There are numerous options, and it always depends on the type of recipe—banana, agar, apple puree, grated potato, pudding...
Questions answered by
Mgr. Martin Jelinek
Lecturer and author of the educational system
Nutrition educator, lecturer, and author of the educational system and the ZOF learning application.
Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.
He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.
In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.