How large is a large egg?

gs1967

I'm making a cake this afternoon for school tomorrow (Children in Need).

The recipe I have needs three large eggs. I only have really small eggs from Audrey, one of my chickens.

I'm sure I've read somewhere that all egg yolks are the same, it's the whites that are different.

How many Audrey eggs do you think I should use to make up to three large eggs?

thriftlady_2

Google tells me that a large egg weighs 63-73 grams.

Omlet UK

Take 68g as an average and you need 204g of Audrey eggs.

gs1967

Thanks!

I'm going to be a bit thick now...is that with or without the shells?

juliettet

Always go by the same weight of flour. I do this backwards and weigh my eggs and use the same of butter, flour & sugar. (for a sponge cake).

Churchmouse

gs1967 wrote: »

Thanks!

I'm going to be a bit thick now...is that with or without the shells?

That will be with shells A classic Victoria sponge recipe starts with weighing the eggs in their shells.

Money_saving_Diva_2

Hi there

I am not a scientific person so my instincts would be to use 5 Audrey eggs and if the mix wasn't wet enough add some milk.

I have never read about yolks being all the same... but if that is true, maybe add 3 Audrey eggs and the white from another two...?

I am sure the scientific way is more accurate, and if you really have to be certain you should follow the clever people above me.

Good luck and I hope the cake works out well.

Diva.x

maggie111

I would use 4-5. It wouldn't be the best sponge ever if it wasn't right but it will still taste just fine.

If you cream the butter and sugar first (depending on the recipe?) the mixture after you put the eggs in should be wet and sloppy. If you think it's looks a bit dry put another egg in. Remember to think about how much flour you're going to put in after to thicken it up and bear that in mind.

thriftlady_2

gs1967 wrote: »

Thanks!

I'm going to be a bit thick now...is that with or without the shells?

I would imagine with the shells.