It’s hard to overstate how many things you can do with eggs in the kitchen. They are extremely versatile. Plus they are a valuable item to have in your pantry.
Here at Cook Plate Fork, we have some deliciously yummy recipes featured, using eggs. And in this article we want to discuss how the incredible egg works in a recipe.
When you look at an omelette or even a strata, you can see what the incredible egg has done for you.
But when you look at cupcakes, a banana bread, and even cookies, you don’t see the egg.
But you can seen what it can do for your baked goods. The egg is there, but behind the scene so to speak.
What You Should Know When Baking With Eggs
As noted at the start, eggs are extremely versatile and have many functions. Eggs are used for firmness, flavor, binding, and leavening.
Eggs take on a key role in bringing your favorite desserts to life.
Let’s take a look at the eggs size and weight, because it matters when it comes to baking.
Eggs Size & Weight
Eggs vary in size, and that variance can make a difference in recipes. As a side note, all of our recipes use large eggs unless otherwise stated.
So, does it matter what size egg you use and can you substitute extra-large or medium instead of large eggs?
To answer the two part question, it’s important to know the following.
In the USA, there are 6 sizes of chicken eggs, and the size is based on the eggs weight.
Very Small: about 1 1/4 ounces
Small: about 1 1/2 ounces
Medium: about 1 3/4 ounces
Large: about 2 ounces
Extra-Large: about 2 1/4 ounces
Jumbo: about 2 1/2 ounces
Of all these sizes noted, medium, large, and extra-large are what you will most commonly find at the market.
If you were to measure a medium, large and extra-large egg by volume, you’d have the following:
Medium: about 2 tablespoons white, 1 tablespoon yolk = 3 tablespoons
Large: about 2 ¼ tablespoons white, 1 tablespoon yolk = 3 ¼ tablespoons
Extra-Large: about 2 ⅔ tablespoons white, 1 ⅓ tablespoons yolk = 4 tablespoons
Why Egg Size Matters In Baking
Why exactly is it so important to use the right size eggs when you’re baking?
Eggs provide structure and leavening as well as color.
Every recipe is written with specific number of eggs to use and the size.
Using a different size egg will alter the liquid ratio in a recipe, as well as effecting the required leavening power. Which could cause a cake to rise too quickly and then collapse.
The egg is mostly water, about 75-86%. Therefore, they can add a good amount of moisture to your recipe. But if not properly measured, they can have the opposite effect.
Baking With Cold Verses Room Temperature Eggs
It is always best to store your eggs in the refrigerator at 40 degrees or less.
Do not store them on the fridge door, but rather in their carton on the shelf towards the back.
Leaving the eggs in the carton will help minimize moisture loss.
Cake recipes often call for room temperature eggs, which whip higher and give more lift than cold eggs.
Leave the eggs in the fridge until your ready to use them.
When needed for a recipe asking for room temperature eggs, remove the number of eggs you need and put them in a bowl of warm water for about 5 minutes. Then they are ready for use.
When It’s Okay To Substitute Egg Size
After all that being said, you may be surprised to know there are recipes that you can substitute the size of your eggs.
Recipes like scrambled eggs, frittatas, poached eggs, making French toast, are just a few examples when substituting egg size is no big deal.
Keep in mind though, that when using smaller eggs, they will require less seasoning, while larger eggs may require a bit more. In short, adjust salt and pepper as needed based on the size eggs you are using.
Read more here about the Different Ways To Cook Eggs.
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