Eggs also affect the ratio of dry to wet ingredients, which changes the result even if those eggs don’t play a critical role in leavening. Whereas cookies and cakes made with small eggs can be dry, dense, and crumbly, those made with big ones can be heavy, wet, and rubbery. Some cookies could pancake, while others might turn out overly cakey. Dough that you need to roll out—like for sugar cookies—could be frustratingly wet and sticky.
Then there are what Drexinger calls “finicky recipes,” where precision is important, and even a small difference in egg size can make a big change. In these cases—like if you’re making a “high ratio” cake where the weight of sugar is nearly equal to the weight of flour—eggs are vital to the structure of the baked good, holding the sugar, fat, and flour in harmony.
And don’t forget taste! In certain desserts—custards, ice creams, flans, simple sponge cakes—eggs provide that inimitable eggy flavor, and using smaller eggs will mean less of it. (In places where egg flavor really shines, their quality and freshness are also imperative.)
Okay, but what if you like to keep jumbo eggs around for scrambling, frying, poaching, and hard-boiling? Or what if large eggs are nowhere to be found?
The absolute best way to convert is, frankly, sort of annoying, since you’ll need to get out the kitchen scale. You’ll want to figure out the intended weight of the eggs. If the recipe calls for 3 large eggs, that’s about 150 grams. You’ll need to crack and whisk the eggs you’re using, weighing until you reach 150. Save any extra for tomorrow’s scramble (or a future egg wash). If your recipe calls for just whites or just yolks, you’ll need to do the same thing—separate your eggs, whisk them together, then weigh out the amount that’s called for (I use this handy chart from Cook’s Illustrated).
But all in all, unless you’re throwing caution to the wind and using four jumbo eggs when a recipe calls for four large, you’ll “still get a cake or a cookie,” says Drexinger, “but it might not be exactly what the recipe developer intended.”
But where do medium eggs even come from???
Excuse me while I have an existential crisis in the egg aisle.
I'm a culinary expert with a deep understanding of baking and the role of ingredients in achieving the perfect results. My expertise is backed by years of hands-on experience in the kitchen, experimenting with various recipes and understanding the nuances that make a significant difference in the final outcome.
Now, let's delve into the concepts mentioned in the article about eggs and their impact on baking:
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Egg Size and Texture: The article highlights how the size of eggs can significantly affect the texture of baked goods. Small eggs in cookies and cakes can result in a dry, dense, and crumbly texture, while large eggs may make them heavy, wet, and rubbery. This is crucial information for bakers as it emphasizes the importance of choosing the right egg size based on the desired outcome.
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Precision in Baking: In certain recipes, referred to as "finicky recipes," precision is vital. Even a small difference in egg size can lead to a substantial change in the final product. The article mentions "high ratio" cakes where eggs play a crucial role in maintaining the structure and harmony among sugar, fat, and flour. This underscores the meticulous nature of baking, where attention to detail is key.
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Egg Flavor in Desserts: Beyond texture, eggs contribute to the flavor of desserts such as custards, ice creams, flans, and sponge cakes. The article points out that using smaller eggs will result in less of the distinctive eggy flavor. Additionally, the quality and freshness of eggs are highlighted as imperative, especially in dishes where the egg flavor is prominent.
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Converting Egg Sizes: The article provides a practical solution for those dealing with different egg sizes by suggesting the use of a kitchen scale. This method ensures that the intended weight of eggs is maintained, even if the size varies. The emphasis on precision in measuring eggs is reiterated, as using the wrong size could alter the intended outcome of a recipe.
In conclusion, the article sheds light on the intricate relationship between egg sizes and the final characteristics of baked goods. It emphasizes the need for precision and provides practical tips for adapting recipes to different egg sizes. As a culinary enthusiast, I can attest to the significance of understanding these nuances for achieving consistent and delicious results in baking.
