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15 Comments
mjh
January 3, 2023
I'm curious, Rose, I would be one that would actually separate the eggs to make sure that I have the right amount of yolk. How much yolk (in grams) would have been in a large egg before they started using younger laying hens? I have your Cake Bible (the first printing, I believe in 1988). How many grams of yolk would have been in a large egg in your Cake Bible recipes?
Rose L.
January 4, 2023
hi mjh,
on page 442 in the cake bible i have egg yolks listed as 18.6
going through the book i see i rounded off in most cases. in the upcoming revision for the 35th anniversary i have established the weight for 1 egg yolk as 20 grams and 1 egg white as 30 grams which =50 grams--the weight of one whole egg. it had never made sense to me that the weights in the text book didn't add up to 50 grams! the recipes using all yolks will work within the range of 18.7 and 20 per yolk not to worry. that said, we now do separate the eggs and then put them back together after weighing to ensure that there is enough egg yolk. we've encountered eggs that have yolks as light as 15 grams and for many recipe it will make a differnece to have so much less yolk. so we are on the same page as you!
on page 442 in the cake bible i have egg yolks listed as 18.6
going through the book i see i rounded off in most cases. in the upcoming revision for the 35th anniversary i have established the weight for 1 egg yolk as 20 grams and 1 egg white as 30 grams which =50 grams--the weight of one whole egg. it had never made sense to me that the weights in the text book didn't add up to 50 grams! the recipes using all yolks will work within the range of 18.7 and 20 per yolk not to worry. that said, we now do separate the eggs and then put them back together after weighing to ensure that there is enough egg yolk. we've encountered eggs that have yolks as light as 15 grams and for many recipe it will make a differnece to have so much less yolk. so we are on the same page as you!
Samcoffee1
August 24, 2020
I have noticed the shrinking of the yolks when making deviled eggs. There's almost no place to put the filling. No way to compensate as you are stuck with the hole left from removing the cooked yolk. It sucks.
Rose L.
August 24, 2020
thanks Sam--i didn't even think of that aspect! best to use extra large eggs right?!
Vic
May 1, 2020
We raise our own backyard chickens and sell the excess we don't use to 3 people that buy them every week. They rave about our eggs with large yolks and deep orange in color. As of late, after this molt, the egg yolks have become MUCH smaller??? We supplement their feed with black oil sunflower seed.
I know this is not a chicken 101 site but wondered if some of your subscribers could shed some light on this disturbing issue. TYVM
I know this is not a chicken 101 site but wondered if some of your subscribers could shed some light on this disturbing issue. TYVM
Russell
November 11, 2018
I bought one dozen JUMBO brown organic eggs Quaker State Farms at Apple Farm store yesterday, and shocked to see tiny, pale yellow egg yolks (chickens with diets lower in xanthophylls, such as feeding regimens that consist of mostly wheat, white cornmeal or barley typically produce pale yellow yolks which are supposedly nutritionally as good as darker yolks). The eggs had a bland taste. Poaching the eggs did not cook the same as other organic brown eggs. I now understand that younger chickens must have been the source of the tiny yolks, and the pale, yellow yolks the result of their diet. I have had much better luck with other organic eggs from more recognizable producers. Big disappointment.
Rose L.
July 16, 2016
for those of you who are wondering whether or not to remove the chalaza--the white stringy cords attached to the yolk. i once asked James Beard if it was necessary to remove it and he said not necessary but you may want to! when making a custard it gets strained out and when making cakes where the eggs aren't separated i leave it in, but i found that for chiffon cakes, for example, it's best to remove them as they are slower to set than the rest of the egg resulting in tiny pockets of uncooked batter in the baked cake. in scrambled eggs i also find the slightly undercooked chalaza unpleasant. i guess Beard was right--it's up to you!
John
July 6, 2016
I raise chickens and our yolks are large. I wonder what's up with those eggs from the market ?
Eileen
April 1, 2018
People who raise their own chickens & smaller farmers keep their birds longer so the eggs have a chance to get better proportions. Most of our local producers market eggs from younger birds separately, too.
702551
July 5, 2016
Funny, I have been adding an additional egg yolk (or two) to my pasta dough in recent years because it didn't feel/look right.
Now there's one explanation...
Now there's one explanation...
MarZig
July 5, 2016
I am wondering if this is why Madeline cookies I made didn't turn out. But was is the definitive answer just that we are getting eggs laid by much younger chickens than in the past... And like already asked souls using extra large or jumbo solve the problem
Hans C.
July 5, 2016
Hm. My wife and I use extra large eggs for just about everything instead of large eggs. I wonder if this has kind of offset the smaller yolks. Baking is chemistry, after all. I often think about whether or not I'm screwing up a recipe by using larger eggs.
Rose L.
July 10, 2016
We were testing large cakes with whole eggs this weekend and decided to separate the eggs first and see how much yolk was missing. we got jumbo eggs and were deeply disappointed to discover that in order to get 7 yolks we needed to use 9!
beejay45
March 30, 2021
After one such experiment of my own, I swore off jumbo eggs forever. Out of a dozen, three had black yolks, four had double yolks (hormones?), and the rest were normal. I decided it was scarier than I wanted for the larger yolks. ;)
Marti K.
July 5, 2016
I will have to check this out! I have been having trouble with cakes lately, that in the past have been dependable. Interesting.
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