There are so many great conversations on the Hotline -- it's hard to choose a favorite. But we'll be doing it, once a week, to spread the wealth of our community's knowledge -- and to keep the conversation going.
How many times have you followed a recipe that called for "eggs"? It seems simple enough, until you realize how many choices you have. Eggs range in size from peewee to extra-large to jumbo, and that's just at the supermarket. The issue gets even more complicated when you buy local eggs from the farmers market and each one is a different size.
So forget about good eggs versus bad eggs -- we've got bigger issues at hand. When it comes to baking, where precision is everything, how should you handle the variety of egg sizes? When a recipe neither gives the weight of eggs in grams nor specifies how large the eggs should be, what's a baker to do? Straight from the Hotline, here's some eggs-pert advice:
- Boulangere explains that all baking recipes are based on grade AA large eggs, which weigh 1.66 ounces without the shell. Their weight is equal to their liquid volume, so if a recipe calls for 2 eggs, you can assume you're aiming for about 3.5 ounces (it's okay to round up).
- If you don't want to deal with liquid volume, QueenSashy suggests working in grams.
- Crack the eggs before you weigh them, as different shells will weigh different amounts, from dymnyno.
- Merrill, one of Food52's fearless founders, notes that 1 small egg might not make a big difference, but multiple eggs that are too small (or too large) will likely affect the results.
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