Weighing eggs for baking

Looby_Lou

Most of the supermarkets seem to sell packs of eggs that are mixed sizes for less money, which is great but if you are baking then the following may be useful

small eggs weigh less that 53g
Medium eggs weigh between 53g and 62g
Large Eggs weigh between 63g and 72g
Very Large eggs weigh over 73g

If I'm planning on doing lots of baking I will weigh each egg and write S/M/L on each one. (I know I'm sad!)

Hopr this helps!

bellaquidsin

When making a sponge cake I weigh the eggs anyway and then use the same amount of fat, flour, sugar, this way you get a balanced cake everytime whatever the weight of your eggs. If you want an extra deep cake and only have small eggs, just add another egg and up the other ingredients to match.

HTH
Bella.

LJM

looby-lou you are not sad if you are going to spend the time baking you dont want to get to the end and find its ruined good tip bout writing on them

sonnythecat

Following my whinge about egg prices on the Grabbit board (wrong board for it, I know) I was thinking that boxes of medium and mixed sized eggs are quite a lot cheaper than the large ones. But when it comes to baking, all - and I mean all - my recipes specify large eggs. How do you substitute medium eggs? Use an extra 1/2 egg maybe?

Hmmmmm. Advice please!!!!!!!

lostinrates

Well, my eggs are hoe hatched, and I get small and medium and large ones, but many mediums. It depends on the recipe, and how many eggs whether I add more or not. For one or two large eggs in a recipe I just aim for my bigger mediums if I don't have any large ones for three large eggs I I might add a small egg, or if I only have mediums just go eggy and add an extra medium. It also depends on the time of year and how many I have laying though!

hex2

Call me obsessive but for basic sponge mix I weigh my eggs, and then match the weight of flour/fat/sugar. Three eggs from my hens varies anywhere between 7oz and 9oz.

LJM

ok i will use 2 medium eggs if recipes ask for a large, probably not what i am supposed to do but ive never had a problem with any foods ive cooked like this

marmiterulesok

Egg sizes:

small <53g

medium 53-62g

large 63-72g

extra-large >73g

You could always weigh your eggs,and choose the medium ones which are the heaviest.There is not much difference between a medium egg weighing 62g and a large egg weighing 63g.

When I buy eggs ,I weigh them and write the weight on each egg with a magic marker for easy referance.

HTH.

veersix

Hi,

I've seen a few recipes for making sponge cakes that state one should weigh the eggs in their shell and match the rest of the ingredients to that weight. Why would one weigh them in the shell and not out of the shell? You don't use the shell after all.

I should add that I made a sponge last night but weighed the eggs sans shell. I've yet to taste the sponge

Cheers.

marmiterulesok

You weigh the eggs in their shells.So if you had 3 eggs that weighed 174g in total,the flour,butter and sugar weights/quantities for the sponge would be this same weight-174g.

Baileys_Babe

veersix wrote: »

Why would one weigh them in the shell and not out of the shell?

I don't know the technical reason but on the practical side weighing the eggs in their shells would make it to clean the scales.