Eggless desserts are quite the range today but eggs have always been an essential part of recipes for many reasons.
In making baked goods from scratch, eggs play a crucial role. Skipping an egg or using the wrong sized egg can make your cakes, cupcakes, crepes and other baked goods look dense, cracked or even dry. But you must be wondering how just by measuring the eggs the right way can help your baked goods look appealing to the naked eye? So, if your dough or batter are not retaining the shape then there is a high chance of the egg playing its major part. Not using enough eggs in the recipe will destroy the products structure. And if you use excess number of eggs in the recipe, the product will end up rubbery, dense and not spongy. So, it is possible that all this while you’ve been using the wrong size eggs and that’s the reason you weren’t getting the best results on baking.
I want to make sure you realise that while you may not have considered egg size while baking a product, it’s more important than you think. Using the wrong size can seriously thwart your delicious dessert.
Getting eggs measured the right way can be a bit of a hassle but in this article, I will be sharing some ways of getting the right measurement.
Let’s see how the size of an egg really matters in a recipe.
Egg sizes differ depending on the hen’s age, breed and the time of the year. Smaller eggs are laid by younger hens, while big eggs are laid by older, more experienced hens. Different breeds of hens lay different sized of eggs as well: some breeds lay larger eggs than others.
The average weight of an egg in India is 55 grams compared to 60 grams in U.S., so this way India is producing more eggs than U.S.
You should always use large eggs, when you are in confusion. But then many recipes do not mention the size of the egg and that way a recipe can easily go wrong. Most often, the recipe calls for eggs but they do not mention the size or how big the egg should be (large, medium or small). Usually, you should find out the average size or the large size of an egg in your country and then add in the eggs accordingly to your dessert.
Anywhere between 55 to 60 grams is good for a dessert made in India. But what if we don’t have large eggs at hand?
What if I told you that the liquid in the egg can affect the texture and taste of the dessert because of the size of the egg! Would you agree with me?
How do we know the ratio between liquid and dry? So, here’s what I do. I whisk up few eggs together and mix the yolks with whites till they are combined evenly. Then I measure the whisked eggs on a kitchen scale and if I don’t have a kitchen scale then I will take the measurement of ¼ measuring cup for each large egg.
Choose free-range eggs for your desserts, which means that the hens producing them spend most of their time outdoors chasing bugs and searching for tasty greens. Hungry hens produce more flavorful and nutritious eggs." To make your high-quality eggs taste the best, make sure their flavour is balanced with all the other ingredients in your recipe, and the best way to do that is to use the correct size eggs.
Once you know how to measure eggs correctly, let's start baking delicious desserts.