Does egg size?

Question

Does egg size make a difference, when baking? I always buy large or x-large size eggs ... so, when I'm baking and the recipe asks for 3 eggs, I usually only add two. Will this affect the cake or cookies etc ... in any way?

Answer 1

Yes! Using the wrong size egg can alter your finished product, especially in baked goods, where eggs help determine texture and volume as well as flavor, moisture and color. You can substitute medium or extra-large eggs for large unless your recipe calls for four or more large eggs; then you need to add one more medium egg. Add one less extra-large or jumbo egg if the recipe calls for five or more eggs. If you are substituting small eggs, always add one more.

Answer 2

Usually, it doesn't matter if you use the next size egg up from what the recipe calls for. You may run into a problem with substituting egg sizes in things like sponge cake, souffles, and other recipes that rely on eggs for volume and texture.

A couple of days ago, someone asked a question about why his Yorkshire pudding turned out like an omelette. He'd used a larger size egg than the recipe specified, and I suspect that he overloaded the batter with eggs. Instead of cooking up light and airy, they probably weighed down the batter and affected the texture.

You're usually better off sticking to the specific ingredients in a recipe, but sometimes you can get away with substitutions.

Answer 3

, Yes it will . The industry standard is that unless otherwise stated all eggs are understood to be large.
1 large egg is 2 ozs of liquid
1 XL egg is 2.5 oz of liquid
Substituting will result in different ratios of liquids and fats.
In baking every ingredient has a very specific relationship to every other ingredient. Changing those relationships changes the recipe, often with negative results.

Answer 4

It will have an effect on your end product. Unless specifically stated, assume the eggs in recipes are large eggs. Large eggs are 2 oz, so its easy to measure out in a production bakery where they use other forms of eggs other than shelled eggs. If you commonly buy extra large eggs you can weigh it out to get the right amount.

Answer 5

The eggs usually called for are large eggs (it usually is hard to find anything but large and extra large eggs) -- 1/4 cup liquid from each egg. If you use less eggs, it can cause things to be dry or crumby. Eggs act as glue and liquid, so it can affect your baked goods adversely.

Answer 6

Some recipe ask for 3 medium or 2 larges and so on. I think it matters. I always buy the large cause I think is easier to deal with recipes liket that.

Answer 7

I always use the number the recipe asks for and I always use extra large eggs because that is all I buy, but I'm no cheff either.

Answer 8

Usually the eggs called for in recipes are between 40-60grams.

Answer 9

Almost all recpies call for large eggs. If you are using jumbo eggs 2 is enough, but if you are using large eggs you should add what it calls for.

Answer 10

yes thats good, mayb you should buy normal eggs to be exact, but in larger eggs there is more of an egg so you must modify it to fit the recipe