Welcome to DU! The truly grassroots left-of-center political community where regular people, not algorithms, drive the discussions and set the standards. Join the community: Create a free account Support DU (and get rid of ads!): Become a Star Member All Forums Issue Forums Culture Forums Alliance Forums Region Forums Support Forums Help & Search

hlthe2b

(101,717 posts)
Mon May 6, 2019, 06:27 AM May 2019

Really? Why Size Matters When It Comes To Eggs And Baking

Last edited Mon May 6, 2019, 07:14 AM - Edit history (1)

I found this interesting. It frankly had never occurred to me it could make that much difference...

If your cakes and cookies are coming out wrong, it could be because you're buying the wrong size eggs.
https://www.huffpost.com/entry/egg-size-baking_l_5cc0b0a3e4b0764d31dc0e8a

Have you ever wondered why a particular batch of cookies, which you’ve made a thousand times, doesn’t turn out as expected? Or why your cake rose too high, only to fall? Maybe your custard tasted a bit egg-forward. It could be because of the size of your eggs.

When it comes to baking, exact ingredients are essential and while there are several sizes of eggs available at the grocery store, recipes rarely call for a specific size. In the United States, modern sizes found in stores are (from smallest to largest) peewee, small, medium, large, extra-large (or very large) and jumbo.
?ops=scalefit_720_noupscale

The good news is that large eggs are the standard used in most recipes and cookbooks. Using a different size, without making an adjustment, will affect texture, flavor balance and consistency, and in most cases will provide an unsatisfactory result, according to The Incredible Egg, a website founded by the American Egg Board.

--snip--
But what happens when you only have extra-large or jumbo-sized eggs on hand? The following charts provided by The Incredible Egg may come in handy for at-home bakers when substituting eggs of varying sizes. Note that the size difference becomes more apparent when the recipe calls for three or more eggs, as illustrated below.

?ops=scalefit_720_noupscale
?ops=scalefit_720_noupscale

13 replies = new reply since forum marked as read
Highlight: NoneDon't highlight anything 5 newestHighlight 5 most recent replies

hlthe2b

(101,717 posts)
1. I recall a DUer posting about bad cookie batches & that they'd tried cornstarch--which I've never
Mon May 6, 2019, 07:02 AM
May 2019

personally tried. I don't know that those recipes or even that the issue was similar to what is discussed here, but I'd be curious if egg size might not have been an issue for them too. Just a thought. No time to search for the "cornstarch" post, but maybe someone will comment on it.

Major Nikon

(36,814 posts)
4. Adding cornstarch to flour effectively reduces the protein ratio
Mon May 6, 2019, 07:42 AM
May 2019

So let’s say a recipe calls for pastry flour, but all you have is all-purpose. You can add cornstarch to effectively lower the gluten content and approximate pastry flour.

Phentex

(16,330 posts)
9. I expected comments from you in that thread....
Mon May 6, 2019, 01:28 PM
May 2019

but didn't get any.

My cookies never turn hard. In fact, you may remember my search for a crunchy/firm oatmeal cookie.

ariadne0614

(1,692 posts)
2. You're right. It was interesting.
Mon May 6, 2019, 07:07 AM
May 2019

Then I clicked the link and ended up reading two more egg articles. So now I also know why brown eggs are more expensive, and what that little white stringy thing is. Thanks for distracting me from the horrors of tRump for a few minutes!

N_E_1 for Tennis

(9,593 posts)
3. Brown eggs are more expensive...
Mon May 6, 2019, 07:23 AM
May 2019

Cuz people have been told that they are “more better” than white eggs. The chalaza is a rope like structure that holds the yolk in place so it doesn’t run into the shell.

N_E_1 for Tennis

(9,593 posts)
12. I read that same article...
Tue May 7, 2019, 07:53 AM
May 2019

Supports my “more better” saying. All I meant with a grammatically wrong phrase was the general egg buying public is being duped with brown eggs being better than white.

TygrBright

(20,733 posts)
5. The age of the egg matters as well. n/t
Mon May 6, 2019, 09:32 AM
May 2019

What are you making? Meringues you want 'old' eggs (also anytime you're doing peeled hard-cooked eggs for anything like salad or devilled eggs.) Cakes you want 'em as fresh as you can get.

https://www.tasteofhome.com/article/are-fresh-eggs-really-better-for-baking/

helpfully,
Bright

elleng

(130,145 posts)
6. Not an issue for me, and only noticed differences with my daughter's home-grown eggs
Mon May 6, 2019, 10:00 AM
May 2019

as he has had chickens free-ranging in her yard. Recently neighbor dogs have attacked her chicks, and she's moving to a water-side house so egg size no longer an issue for us!

Latest Discussions»Culture Forums»Cooking & Baking»Really? Why Size Matters ...