Can egg size affect your baking end results?

Posted on: August 23rd, 2013 by Isabels Free From

Yes, it can affect massively the end results of your GF baking.

eggs

In the UK, a medium egg (still in its shell) weighs between 53g-63g, a large egg 63g-73g and a small egg 53g and under.

If you are using a small egg, or indeed if the eggs are on the small side regardless of egg box stating medium or large, then it could affect the results of your baking considerably, depending on the recipe.

Isabel's Yorkshire Puddings_800

Our Yorkshire pudding mix  calls for 2 large eggs.

If you use 2 small eggs to prepare the batter, the puds will not rise as well as they should do. The bottom of the puds might turn out soggy.

Making Yorkshire puddings can be tricky to make at times, but a little research goes a long way.

The most important thing to remember about when making our Yorkshire puddings is that the eggs need to be large, be precise with the milk amount stated on the pack and the oil or fat must be hot before you begin cooking – you need a good sizzle as the batter hits the oil. But the oven shouldn’t be hotter the 200C or your puds could be scorched.

Eggs sizes:

Extra Large: 73 grams +

Large: 63 grams – 73 grams

Medium: 53 grams – 63 grams

Small: under 53 grams

Storage

Eggs slowly deteriorate as it loses moisture through the shell by evaporation and the whites become slightly runnier. This can be prevented by keeping the eggs in a fridge or a cool larder, it is not recommended to keep them in a kitchen or in direct sunlight.

The eggs should be placed vertically point end down with the air cell to the top and kept away from strong smells.

Category: Gluten Free, Products

 
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Comments (1)

  • Mrs L. sharp |

    I’m so glad you have pointed this out. My husband likes to have extra large eggs, I thought nothing of it when making ordinary cakes, but when I was diagnosed with coeliac disease last year and tried to make GF cakes, they turned out terrible! I was put right by a local chef (who also has CD) and have since made wonderful cakes using medium sized eggs. It certainly does make a difference.

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