Cooking & Baking
Related: About this forumReally? 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
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.
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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.
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hlthe2b
(101,717 posts)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)So lets 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.
marble falls
(56,358 posts)Phentex
(16,330 posts)but didn't get any.
My cookies never turn hard. In fact, you may remember my search for a crunchy/firm oatmeal cookie.
Major Nikon
(36,814 posts)Finally got typed on a new jet. 3 weeks and change in school.
ariadne0614
(1,692 posts)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)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 doesnt run into the shell.
ariadne0614
(1,692 posts)Its much more interesting than more better.
https://www.huffpost.com/entry/brown-white-eggs-difference_n_5a8af33be4b00bc49f46fc45
N_E_1 for Tennis
(9,593 posts)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.
ariadne0614
(1,692 posts)TygrBright
(20,733 posts)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
hlthe2b
(101,717 posts)elleng
(130,145 posts)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!