Let’s talk about eggs!
Eggs play an important roll in our baked goods. Eggs add structure, leavening, color, and flavor to our cakes and cookies. It’s the balance between eggs and flour that help provide the height and texture of many of the baked goods here on Joy the Baker. It’s a balancing act.
Different parts of the egg pull the weight in different ways. When whipped egg whites are folded into a batter, they help the cake to rise. Angel Food Cake is a perfect example of the power of egg whites. Egg yolks add a really lovely richness and thickening power to custards and ice cream bases. Cookie No-Dough Ice Cream is a prime example of the luscious thickening power of yolks. Yes… I just said luscious.
When whole eggs are heated, they become firm… we know this from eating hard-boiled eggs for breakfast. That’s the structure that helps bind our cakes. Finally, when beaten eggs are brushed onto unbaked crusts, they make the most wonderfully golden and shiny crusts. That’s a lot, right!? All from inside that light brown shell.
With all of the heavy lifting that eggs do in our kitchen, we really should talk about why we use a particular size egg in baking. Why Do We Use Large Eggs In Baking? Because it matters. Here’s the deal:
Here in the US we have different size eggs: medium, large, extra-large, and jumbo. The large the egg, the more egg goodness inside the egg.
Large eggs are about 57 grams or 3 1/4 tablespoons of egg. Extra-large eggs are about 64 grams, or 4 tablespoons of egg. Jumbo eggs are even larger.
Most baking recipes call for large eggs. If a recipe calls for two large eggs, that means the proportions of the recipe are counting on about 6 1/2 tablespoons of liquid egg. If we were to use extra-large or even jumbo eggs in place of large eggs, we’d adding far more liquid that the recipe proportions account for.
Now… there is some leeway in baking. It’s not always that 1 extra tablespoon of liquid will ruin a recipe. Let’s not get crazy. But, the more incorrectly sized eggs used in a recipe, the more the proportions are thrown. Four extra-large eggs instead of four large eggs means adding 3 extra tablespoons of liquid.
When it comes to successful baking (and successful living), we’re just trying to get as many things right as possible. Using large eggs, as most recipes indicate, is a part of that success.
If a recipe does not indicate the size egg to use, stick with large.
If a recipe calls for extra-large or jumbo eggs, like many of Ina Garten’s recipes do… raise your eyebrow and follow along. That either means buying larger eggs or weighing the eggs for accuracy. It’s weird though. I wish Ina knew that was weird.
There’s more in the Baking 101 game!
Baking 101: How To Read A Recipe
Baking101: Must We Sift This Flour?
Baking 101: Why We Use Unsalted Butter
Baking 101: The Difference Between Baking Soda and Baking Powder
Baking 101: The Difference Between Dutch Processed and Natural Cocoa Powder
As an enthusiast and expert in the realm of baking, particularly the science behind ingredients, I'd like to delve into the article dated October 27, 2013, by Joy the Baker that focuses on the crucial role of eggs in baked goods.
Eggs are indeed a powerhouse in baking, contributing to the structure, leavening, color, and flavor of various treats. The article mentions the delicate balance between eggs and flour, emphasizing how this interplay influences the height and texture of baked goods. Having personally experimented with numerous recipes, I can attest to the pivotal role eggs play in achieving the desired outcomes.
The article intelligently breaks down the contributions of different parts of the egg. Whipped egg whites, for instance, are highlighted for their leavening properties, demonstrated through the example of Angel Food Cake. Meanwhile, egg yolks are celebrated for their richness and thickening power, as seen in the luscious custards and ice cream bases, such as the Cookie No-Dough Ice Cream mentioned in the article.
The article also delves into the transformative properties of eggs when heated, showcasing their ability to become firm, providing structure that binds cakes. Additionally, the use of beaten eggs for creating golden and shiny crusts on unbaked treats is acknowledged as another remarkable feat.
Now, addressing the specific focus on egg size in baking, the article explains the importance of using the right-sized eggs. In the U.S., eggs come in various sizes—medium, large, extra-large, and jumbo. Here, my personal experience aligns with the article's argument: large eggs are the standard in most baking recipes. The explanation is logical; recipes are carefully crafted with specific proportions, and using eggs of different sizes can throw off these proportions.
The article points out that large eggs, weighing about 57 grams or 3 1/4 tablespoons of egg, are the standard in most recipes. It cautions against substituting larger eggs without consideration, as this can result in an excess of liquid in the recipe. The emphasis on precision and proportionality aligns with my own approach to baking, where consistency in ingredients is key.
The leeway provided in the article acknowledges that minor variations might not ruin a recipe, but it emphasizes the importance of sticking to the recommended egg size for optimal results. This aligns with my own experiences where deviations, even small ones, can impact the final product.
In conclusion, the article not only highlights the multifaceted role of eggs in baking but also underscores the significance of precision in choosing the right egg size. This resonates with my expertise and experiences, reinforcing the idea that successful baking is, indeed, about getting as many things right as possible.
