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The Watercooler
Marg or anyone else -- egg advice!
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<blockquote data-quote="Marguerite" data-source="post: 256930" data-attributes="member: 1991"><p>The first eggs are usually misshapen and/or smaller, often a lot smaller. A pullet egg often contains little or no yolk. So if your young hen is laying large eggs, they are not likely to get smaller later on. Only larger.</p><p></p><p>If you're dealing with eggs of a very different size to the ones you usually use in recipes, I get around it by weighing the ehole eggs. For example, if a recipe calls for 2 x 60g eggs, that's 120g of egg I need. My bantams migh have laid eggs from 40g to 50g, so I would move eggs around on the scales until I had 120g of egg. It could be made up of 3 x 40g eggs, or 1 x 50g and 2 x 35g. If I went a bit over or a bit under, I had to change my expectations accordingly, as to how the recpe would turn out. A custard or mousse, for example, would be a bit firmer with more egg.</p><p></p><p>Whan baking bread in my bread machine, I add an egg to boost the protein, but I add it with the liquid. I need 370 ml of liquid, which of course weighs 370 g (1 ml weighs 1 g) so I put the bread pan on my scales, break in the egg then top the liquid up until the scales read 370 g. That way the size of my egg doesn't matter, I automatically adjust.</p><p></p><p>Hope that helps.</p><p></p><p>Marg</p></blockquote><p></p>
[QUOTE="Marguerite, post: 256930, member: 1991"] The first eggs are usually misshapen and/or smaller, often a lot smaller. A pullet egg often contains little or no yolk. So if your young hen is laying large eggs, they are not likely to get smaller later on. Only larger. If you're dealing with eggs of a very different size to the ones you usually use in recipes, I get around it by weighing the ehole eggs. For example, if a recipe calls for 2 x 60g eggs, that's 120g of egg I need. My bantams migh have laid eggs from 40g to 50g, so I would move eggs around on the scales until I had 120g of egg. It could be made up of 3 x 40g eggs, or 1 x 50g and 2 x 35g. If I went a bit over or a bit under, I had to change my expectations accordingly, as to how the recpe would turn out. A custard or mousse, for example, would be a bit firmer with more egg. Whan baking bread in my bread machine, I add an egg to boost the protein, but I add it with the liquid. I need 370 ml of liquid, which of course weighs 370 g (1 ml weighs 1 g) so I put the bread pan on my scales, break in the egg then top the liquid up until the scales read 370 g. That way the size of my egg doesn't matter, I automatically adjust. Hope that helps. Marg [/QUOTE]
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