Not getting the right results when baking? Your egg may be the wrong size

Not getting the right results when baking? Your egg may be the wrong size

 Although it seems simple, eggs play a key role in making fried foods from scratch. Forget an egg or two and you'll end up with hockey puck muffins, hard bread, runny custards and dry cookies. Why do we use different sized eggs to be consistent in recipes?

 In fact, using different ingredients than called for in the recipe can affect everything from color to flavor. After all, baking is a science and eggs are one of the most important ingredients of the puzzle. That's why it's important to weigh your eggs. If there is not enough egg, your flour or dough may not be able to handle the process or be dry or hard. On the other hand, if there is a lot of egg, your pastry can be lost due to too much liquid, or have a rubbery (or even pasty) depending on the recipe. You also run the risk of making your product taste like eggs when their flavor should play a supporting role in your final product.

 Reference? You may not think about the importance of egg size while cooking, but the truth is that using (or using the wrong) egg size can make or break your desert. 

What contributes to an egg's size? 

The difference in egg size depends on the age, type and time of year of the chicken. Young hens usually lay smaller while experienced hens lay medium large eggs . Different breeds of chickens also lay different types of eggs. Naturally, some breeds lay smaller eggs and others larger ones. 

Finally, the weather affects egg size, especially in cold weather. In winter, the egg production of chickens usually decreases, and the eggs are smaller as a result.


Incorrect egg size changes the liquid ratio in a recipe.

A large egg contains less than ¼ cup of liquid egg, weighing about 50 grams without shell. A large egg is too big and a medium egg is too small. Large eggs will weigh about 63 grams each without their shell, which means almost 30% more eggs.

Egg size has the greatest impact on the taste and texture of baked goods in recipes that call for more than one egg. In these types of recipes, like cakes and cupcakes, the small difference between the egg sizes increases." If you don't have enough eggs in your cake batter, you won't be able to add enough air to your bread. goods, and this problem will be aggravated by the fact that your dough will be thicker because due to the lower ratio of liquid to dry ingredients. This will result in a dense, under risen, sunken, or even squishy texture depending on your recipes. On the other hand, if you have too many eggs in your dough, you can end up with a texture that is not good, or even rubbery texture.

What is the best egg size for baking? 

When in doubt, go for large eggs The good news is that the vast majority of recipes use large eggs. Of course, most recipes don't bother to mention the size of the egg, but the assumption is always that you use eggs, unless the author of the instruction has indicated otherwise. 


How does egg size affect taste?

When it comes to flavor, the higher quality eggs you use, the tastier your cooking will be. Look for competent human eggs, as chickens spend most of their days foraging outdoors for insects and tasty vegetables; Chickens [that] benefit from a healthy, varied diet that produces more nutrients, smells better and ensures that the taste of your eggs will come out in the best possible way. Make sure their flavor matches everything else in your recipe, and the best way to achieve this is to use the right amount of eggs.

Egg size substitutions and swaps

What should a baker do if they can't find or don't have eggs on hand? There's a lot of manipulation you can do to make sure you have the right liquid-to-dry ratio. The best solution is to mix a few eggs together to mix the whites and yolks (one more than called for in your recipe if you are using a smaller amount, or the same amount required if if you use a large size). Next, use a kitchen scale to measure 50 grams of whisked eggs to replace each egg. If you don't have a scale, you can also measure the beaten eggs into cups, using ¼ cup egg mixture to replace each egg in your recipe.


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