spice cake with lemon butter
building, food, home

Size Does Matter – Eggs in recipes

Recently, I wanted to make one of Ju-Lyn’s fabulous cake recipes and only had jumbo sized eggs that I had purchased at a farmer’s market.

Would it matter if I used them? I was making a cake, after all and I didn’t want it to flop as our new neighbours were coming over, for morning tea.

After a little research, it seems that size does matter, when it comes to using eggs in cooking.

Substituting Eggs in Baking Recipes

If you are using Jumbo eggs and the recipe calls for large or extra large:

Break the eggs into a bowl and lightly beat until both yolk and white is combined. Measure off the amount of the egg mix that would equate to the volume of egg the recipe requires.

  • 1 large egg, beaten = 3-1/4 Tbs.
  • 2 large eggs, beaten = 6-1/2 Tbs.(1/4 cup plus 2-1/2 Tbs.)
  • 3 large eggs, beaten = 9-2/3 Tbs.(1/2 cup plus 1-1/2-Tbs.)
  • 4 large eggs, beaten = 12-3/4 Tbs.(3/4 cup plus 1 tsp.)
  • 5 large eggs, beaten = 1 cup

Eggs in Non Baking Recipes

In non-baking recipes, if you’re substituting only one, two, or three extra- large or medium eggs for large eggs, simply make a one-to-one direct substitution. Beyond that, use these equivalents:

• in place of 4 large eggs, use 4 extra-large or 5 medium
• in place of 5 large eggs, use 4 extra-large or 6 medium
• in place of 6 large eggs, use 5 extra-large or 7 medium

https://www.dvo.com/newsletter/weekly/2015/5-15-224/cooknart9.html

Altering Ingredients in Baking and Cooking

Eggs + yolks: Extra YOLKS means more fat which gives the cake ultra moistness! Add the amount of eggs called for in the recipe but add two extra egg yolks. The extra yolks add the density and moisture you’d find in a bakery cake!

Egg WHITES: Not adding the yolks to the cake makes the cake fluffy and whiter!

To clarify: Eggs + yolks: Extra YOLKS means more fat which gives the cake ultra moistness! Add the amount of eggs called for in the recipe but add two extra egg yolks. The extra yolks add the density and moisture you’d find in a bakery cake!

https://www.rachaelrayshow.com/food/18513_cake_over_how_to_make_boxed_cake_mix_better

Milk: Add MILK, not water, when your mix calls for liquid. The milk adds density, fat and, most importantly, extra flavor to your mix. So add extra tablespoon or so of butter if you are short on milk.

Egg WHITES: Not adding the yolks to the cake makes the cake fluffy and whiter! But taking out the egg yolks removes fat so add an extra two tablespoons of butter above (or, one tablespoon of melted butter per each removed egg yolk).

Vanilla: Freshen up the cake mix with a dash of VANILLA EXTRACT! Add 1/2 teaspoon of vanilla extract for enhanced flavor. I feel the cake keeps better with vanilla in it, but that could be false.

Melted Butter: Use BUTTER instead of oil. They’re both fat but butter has better flavor! Muffin recipes call for vegetable oil. Melting butter in the microwave, as this adds a richness and depth of flavor.

Sprinkle with Sugar: Sprinkling the top with SUGAR not only gives it a sweet crunchy texture to yoru cake, but the weight of the sugar prevents the cake from rising too much while it bakes.

You can even make a layer cake or one for now and one for later. Pour the cake batter into two cake pans and sprinkle the top with sugar. It’s important for your cake to rise but you don’t want it to rise too much or you will have to cut off a lot of it if you layer it.

Results

It worked out beautifully at the Home by the Sea.

Recipe to follow shortly. As it is Ju-Lyn’s recipe, I wish to wait for her to publish it first.

12 thoughts on “Size Does Matter – Eggs in recipes”

    1. I guess you still need the volume equivalent measure of those size eggs to get a totally accurate amount. The exact weight would be definitely useful when there is variance between large and extra large or other sizes between countries.

      Liked by 1 person

      1. Your handy dandy guide will be useful. There are huge variations in sizes between different countries. For example, I’ve never seen XL eggs in France.

        Liked by 1 person

  1. You know, I have always suspected that it is important to have the correct amount of egg, but I have always winged it – now I know and can do better!

    Am so glad the recipe worked out for you – your version looks super delicious! I think next time we make this I will follow your aesthetic – our prototype has way too much buttercream for my taste! Taking a while to get the recipe posted – so many other things to get out first!!!!

    Liked by 1 person

    1. No rush to post. Write it up whenever you are ready, Ju-Lyn.
      Thanks for your comment about the presentation. I was actually a little bit lazy, to tell the truth, in that I don’t like fussing with icing cakes too much. I much prefer a dusting of cinnamon, icing sugar, or adding cream or lemon butter etc on the side of the serving. The Moth, on the other hand, loves buttercream, so he would prefer I made your version. Hehe!!

      Like

      1. Thanks Amanda!
        To be perfectly honest, I adhere more to your preference & aesthetic. But on that day, Baking Aficionado Daughter wanted specifically to fancy-ice a cake – the choice of blueberry was to indulge my love of fruit.

        Liked by 1 person

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