On Tue, 7 Nov 2017 00:19:46 -0600, Sqwertz >
wrote:

>On Mon, 06 Nov 2017 22:59:30 -0700, U.S. Janet B. wrote:
>
>> On Mon, 6 Nov 2017 21:56:07 -0800, "Julie Bove"
>> > wrote:
>>
>>>I disagree. I have been baking for 50 years. Egg does add leavening. Leave
>>>egg out of a recipe or use an egg substitute and the results won't be the
>>>same.
>>
>> It is your right to disagree
>
>Eggs are only a leavening when they are beaten whites to incorporate
>air that will then expand (such as in a souffle). Egg that are not
>beaten do not rise. Amazing that somebody who's been baking for 50
>years wouldn't know this basic fact.
>
>Janet is most definitley correct here, but was wrong to have tried to
>help the imbecile.
>
>-sw (exercising his new Julie killfile entry to cut down on noise)

I bowed out. No point. The reason will no longer be the reason,
there will be a new reason, and another, and another, etc.
Janet US