Morning:).
I'm starting holiday baking today, and while I have plenty of eggs, their sizes are far from uniform. From what I've found, a large egg=1/4 cup. So, if I get a cup of eggs (no shells{G}), mix them and them use 1/4 cup for an "egg", will that work?
Any thoughts on equivalents for 1 egg white, or yolk?
Thanks:)
Egg size equivalent measures for baking
Sounds way too exacting for my style of cooking!
what are you baking-I usually put more eggs in than the recipe calls for.
I would think that it would work, if you had mixed them well.
Does this help?
http://www.indiacurry.com/Miscel/eggvolume.htm
This message was edited Nov 22, 2009 1:50 PM
ooo finally! someone answers my question. My brothers are tired of me screwing up the chocolate chip cookies bc I can't figure out how much egg to use compared to a normal sized egg.
Thanks, Catscan, yes, that helps. Also explains why my dough was so wet :(.
Porkpal, I'm not an exact "cook" either, but baking, I find I need to watch the proportions. Cooking is Art, baking is Science, at least here. And, after I bake last night's dough today, we'll see if extra eggs made a real diiference.....
Wren, I sure hope you're right....
If your dough is a little wet add a little bit of flour and maybe add a little more baking time.
when I bake a cake or brownies I always add an exter egg or two.
Egg whites are suppose to "dry" a batter--so I think the mix of yolk and white probably even out and won't add too much wetness.
I always add an egg to my turkey stuffing to hold it together and less egg than called for to my brownies so they will be dense and fudgey, not cakey. So I guess eggs function differently, depending on the mix.
This message was edited Nov 25, 2009 11:27 AM
Wren wrote;"If your dough is a little wet add a little bit of flour and maybe add a little more baking time."
It's a new recipe, so I wasn't sure how it was "supposed" to be {G}. It's already portioned out and refrigerated, so well see how it goes. I will watch the baking time. They should be good,anyway, and if they fail, I'll try gain.....
Thanks!
I get my love of baking from my gradmothers and they never measured anything. Any one have a idea of what a "pinch" of something looks like. LOL
yep! grandma told me to pinch the salt with my fingers twice, transfer to my hand & then toss it in.. I have a tendency to use roughly an 1/8th of a teaspoon.. probably a bit less. You generally want just enough to take the flat taste out of whatever your cooking she said. I don't measure either. Stuff turns out better than way.
{G}. I actually have measuring spoons labeled a pinch, a dash and a smidge. They were a gag gift, but I have used them:)
i have seen those before. I was horribly tempted to give them to my home ec teacher one year.. seeing as I could cook better than she could.. but she tried to fail me for not following her recipe. even tho on taste test the students liked my cookies better. I thought it was a cute idea.. my mom thought my good grade was a better one.
I seem to recall reading somewhere that when any recipe calls for eggs they mean a large, at room temperature. However, I raise Delawares and haven't seen anything but jumbos for so long... I just use two eggs and ignore the size and have never had a problem with cakes, brownies, cookies, whatever. Truth be told, my brownies always turn out a little cakey, I think due to the jumbo eggs. I also live at a high altitude and I never use the high altitude instructions... ***Shrug***
Also, my husband makes biscuits a great deal (he's from the deep south and can't STAND for biscuits to be made wrong) and he puts a "pinch" of salt in them. He simply cups his hand, pours a bit of salt in the little indent at the bottom of his hand and flings it into the mix and it's always worked. I want to say he measured it once and a pinch is about a teaspoon.
{g}. I'm dealing with everything from bantam to double yolkers. I'm getting better at guessing, and so far it's all been edible:)
I can make bread, biscuits, and shortbread without recipes, but that's becuase I've done it so much, and know how it "should" look and feel. When it's something new, I need guidance:)