substitutions for egg size

Discussion in 'Egg Quality & Storage' started by TheGarryFarm, Aug 5, 2012.

  1. TheGarryFarm

    TheGarryFarm New Member

    72
    0
    0
    I bake a lot from our commercial kitchen....Well almost all my "regular eggs" were claimed for our big saturday market day! So......

    I weighed one large egg and then weighed my silkie eggs. It translated for 2 silkie eggs ....

    I weighed on a kitchen scale and the recipe worked! I'm kinda a sentimental slob and think every silkie eggs must be hatched, but ran out of incubators!:)
     
  2. Westelle

    Westelle New Member

    167
    0
    0
    I am that way about all my eggs right now. I want to get a couple of more silkies..
     

  3. TajMaCluckCoop

    TajMaCluckCoop Not so Junior-Junior Member

    120
    0
    0
    Luckily for me my town ordinances don't allow a rooster--so all my eggs are for eating. My girl friend's egg are another story..... :eek:

    Before I got my nice kitchen scale I would often measure eggs based on what the frozen egg white/"Egg Beater's" carton said: 3 tbsp of Egg Whites = 1 whole egg, 2 tbsp of Egg Whites = 1 Egg White , 1/2 cup of Egg Whites = 4-5 Egg Whites. My double batch of chocolate chip cookies takes 5 eggs, I crack eggs into a one cup measuring cup and get it as full as I can.
     
  4. Nm156

    Nm156 Well-Known Member

    1,944
    224
    63
    35-42 grams = pee wee
    43-49 g = small
    50-56 g=medium
    57-63=large
    64-70= extra large
    71 grams = jumbo
    In commercial egg production the in between size eggs are cracked and sold as liquid eggs.
    Almost all recipes with eggs are based on a large egg.