When baking, one learns standard guidelines, which then become hardened rules that many bakers live by or stress to newcomers, but are not actually necessary. Make your baking efficient and less stressful by learning what is, and is not actually needed to make your next delicious baked goods.
In this part in this series, we will breakdown eggs. Eggs have so many uses in cooking and baking. Some myths need to be dispelled. Others, we will verify.
Eggs
Egg Tips
- The only real differences between egg shell colors is the color. Size and its processing, will always matter more than anything.
- When baking, room temperature eggs are best for even cooking. This is for all ingredient really, unless stated otherwise.
- Egg is used in baking, primarily for stability; eggs holds the cake/dessert together from falling about when held/cut.
- When separating egg whites from yolk, always do it cold, it’s easy to separate that way, and less likely to break the yolk. Juggling egg whites from egg yolks between shells is one way to separate, but placing the egg in your hand, and letting the whites separate through your fingers, also work effectively.
- Eggs last longer than the shelf life actually list. We have actual evidence of testing eggs lasting two months after it’s listed BB (best by) or UB (used by) dates.
- The best trick to test if eggs are still good — but not wanting to crack it is, place warm water in a cup. After, place said egg(s) in a cup. If it sinks, it’s great! If it floats, discard!
- When whipping egg whites or yolk, whip at a warm or room temperature. If done cold, you’ll be whipping forever.
- Weighing egg whites only really matters when you’re making very sensitive baked good, such as macarons. Egg size is efficient enough. Relax and bake!
- The default egg size in most recipes is: Large or about 53g or 1.75 to 2 oz. or 3.5 tbsp.
- Eggs can last easily 3 days out of the fridge, even over expiration or used by date, this is also the same for egg white cartons. In many parts of the world, it’s never refrigerated!
- We don’t recommend freezing eggs, in the shell or cooked. It never keep consistent texture.
- Avoid adding eggs(white or yolk) and sugar together, unless planning to use immediately. The combination mixed with air can dry out the egg if left sitting. Think drying macaron shells before placing into oven.
- Yes, avoid adding eggs into a hot pan bare, unless you want a fried eggs, temper or double boil to heat slowly.
- For baking small cakes, cornstarch is a decent replacement or substitute for leavening for eggs, and it’s vegan friendly!
- Most commercial egg whites cartons do not need to be heated to 145 F, to avoid salmonella, (especially for making frostings) although doing so doesn’t hurt.
- Egg whites is for volume and protein, egg yolks is for fat and vitamins, remember that.
- French Buttercream and Italian Buttercream are different sides of the same frosting. One uses egg yolk, the other uses egg whites, but the process is the same, just different colors an initial volume!
- If you need eggs to reach room temperature quickly, simple place your egg in a large cup or bowl of lukewarm water for 5 to 10 minutes.
- Fresh egg whites in the carton do not work for macarons, (we wished it did, but it doesn’t) only aged from a whole egg.
The most important question constantly asked for egg whites is…
Q: Do you have to eliminate all grease in a bowl, or the egg white won’t whip to volume?
A: Based on our experience, a bowl having a little grease will not effect the egg whites rise, although it’s important for food safety/protection to always use clean ingredients when cooking/baking.
| Egg Size Conversion (Large Eggs) | 1 | 2 | 3 | 4 | 5 | 6 |
| Small | 1 | 3 | 4 | 5 | 7 | 8 |
| Medium | 1 | 2 | 3 | 5 | 6 | 7 |
| Large | 1 | 2 | 3 | 4 | 5 | 6 |
| Extra Large | 1 | 2 | 3 | 4 | 4 | 5 |
| Jumbo | 1 | 2 | 2 | 3 | 4 | 5 |
1 Egg = 2 Tbsp Egg Whites
1 Egg = 1 Tbsp Egg Yolk
Love Eggs, They’re Magical!
Eggs are bendable to so many cooking and baking needs, there’s probably more undiscovered uses for it. From stability for baked goods, volume and flavor, this is one of those ingredients that is hard to replicate. Eggs can be used for cooking, baking, frosting and marinating, among many other options. As we cooks and bakers continue to experiment with this ingredient, we learn new ways of usage.
Remember, cooking is fun! Stop stressin’ out!
Look at our substitute tab for more information regarding eggs.
If you’re interested in using your egg knowledge for a recipe, try our Angel Food Cake!
