Simply Filling/Core - Baking Question
12-14-2006, 09:31 AM
What size egg should be used in recipes for baked goods? Is there a rule? I once heard that large was the size to be used. I wonder because lately I've been using extra large eggs and I think my products aren't turning out like they used to.
Of course, I'm not baking Core things.....just the special stuff for Christmas. I thought one of you might be able to help me.
12-14-2006, 12:16 PM
I always thought large eggs were the "standard" size for baking. It's the size I always buy, unless mediums are on super sale.
12-14-2006, 12:23 PM
I agree with Angela -- standard is Large eggs. Of course Brown is better than white :)
12-14-2006, 12:31 PM
Of course Brown is better than white :)
You're kidding, right? The only differences between white and brown eggs are the color of the shell and the breeds of chickens that lay them.
12-14-2006, 02:00 PM
I think she was saying they were better because she thought they were prettier...not that the egg inside was any different.
12-14-2006, 02:58 PM
:dizzy: New England humor...............
There was an ad campaign that always ran -- I think it might actually still run.
Now, I'm singing this one....
"Brown eggs are local eggs, and local eggs are fresh"
Where do the white eggs at Easter come from???:?:
12-14-2006, 04:28 PM
Thanks, ladies! Large it is for my grocery list.
vBulletin® v3.6.7, Copyright ©2000-2014, Jelsoft Enterprises Ltd.
Search Engine Optimization by vBSEO