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.
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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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