.About Eggs - the 6 Sizes
Source of Recipe
http://goodhousekeeping.women.com/gh/eatwell/cooking/41west21.htm
The weight per dozen eggs by size of egg:
30oz Jumbo
27oz Extra Large
24oz Large
21oz Medium
18oz Small
15oz PeeWee
Only 3 ounces separate each class. That's only 0.25-oz variation per egg.
Q. When a recipe calls for large eggs, will I ruin the batter if I use medium or jumbo instead?
A: That depends. Any size may be used for frying, scrambling, or cooking eggs in the shell.
For baking, it can matter. THREE is the "cut-off" or critical value, according to the American Egg Board.
When baking, most baking recipes call for large eggs; that's 1/4-cup per egg.
If a recipe calls for fewer than three eggs, it probably won't affect the result to substitute another sized egg. Nor will it matter if you use a whole egg when rescaling would logically call for less than one egg. Use the whole egg and adjust the amount of liquid in the recipe to compensate.
For three or more eggs, the egg board recommends the following:
3 large eggs = 2 jumbo = 3 extra large = 3 medium = 3/4 cup = 6 oz
4 large eggs = 3 jumbo = 4 extra large = 5 medium = 1 cup = 8 oz
5 large eggs = 4 jumbo = 4 extra large = 6 medium = 1 1/4 cups = 10 oz
6 large eggs = 5 jumbo = 5 extra large = or 7 medium = 1 1/2 cups = 12 oz
Another option would be to use egg powder or liquid eggs and measure the equivalent amount for any number of eggs.
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