Why Egg Is A Mixture?

This means that even macroscopically, an egg is not a mixture, it is an unmixed combination of egg shell, egg white, and egg yolk. Egg shell is mostly calcium carbonate and is close to a pure substance. see What chemical composition does an eggshell have?

Egg white is 90% water and 10% protein, mostly albumen. It is definitely a mixture. Egg yolk is a mixture of nutrients provided to the egg for development.

Adding your eggs one at a time is mentioned in almost every recipe. The reason behind it is to create an emulsion with the eggs and the rest of the ingredients. Butter holds a certain amount of liquid and so do the eggs (as well as fat), and mixing them together helps to break down the liquid composition.

The reason behind it is to create an emulsion with the eggs and the rest of the ingredients. Butter holds a certain amount of liquid and so do the eggs (as well as fat), and mixing them together helps to break down the liquid composition. This dispersion of liquid create a smooth mixture and it’s beneficial in baking.