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Baking Question

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Old 12-14-2006, 09:31 AM   #1
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Question Baking Question

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.
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Old 12-14-2006, 12:16 PM   #2
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I always thought large eggs were the "standard" size for baking. It's the size I always buy, unless mediums are on super sale.

Angela
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Old 12-14-2006, 12:23 PM   #3
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I agree with Angela -- standard is Large eggs. Of course Brown is better than white
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Old 12-14-2006, 12:31 PM   #4
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Quote:
Originally Posted by blessedwithsarah View Post
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.
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Old 12-14-2006, 02:00 PM   #5
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I think she was saying they were better because she thought they were prettier...not that the egg inside was any different.

Angela
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Old 12-14-2006, 02:58 PM   #6
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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???
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Old 12-14-2006, 04:28 PM   #7
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Thanks, ladies! Large it is for my grocery list.
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