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When I started reading American cookbooks and food magazines, I noticed that their recipes almost always call for large eggs, whereas the typical egg in German recipes is medium-sized (Kl. M).
Though (supposedly) everything is bigger in the US, I was wondering about this. Why should American cooks and bakers in general use larger eggs than their European counterparts?
My experiences with the differences between European and American flour types and dairy products taught me that I should better not automatically assume that a “large egg” in Maine is the same as “ein grosses Ei” in Hamburg.
Contrary to what some people believe, size doesn’t always matter – at least not for eggs – it’s all about the weight!
|The typical American recipe egg is “large” – but only medium-sized!|
Class Weight per Egg Class Minimum Weight per Egg
XL 73 g or more Jumbo 70.9 g (30 oz)
L 63 g – 73 g Extra Large 63.8 g (27 oz)
M 53 g – 63 g Large 56.7 g (24 oz)
S 53 g or less Medium 49.6 g (21 oz)
Small 42.5 g (18 oz)
Okay, then a US standard “large” egg equals an European “medium” egg. Right? Well, it’s a bit more complicated.
When I want to know the weight of cups and tablespoons of baking ingredients, I check my friend The Rye Baker Stanley Ginsberg’s NY Bakers’ Ingredient-Weight Table (based on the USDA Nutritional Values Database.) And there I find a regular “large” egg listed with a weight of only 50 grams/21 ounces. That’s almost 7 grams/0.25 ounces less!
|Whether your breakfast egg is standard size or not – who cares!|
But should you really care whether your breakfast eggs meet the standard minimum weight? Probably not.
These little differences matter if you bake egg-rich pastry (where the difference compounds), or need to work with halves, or fractions of whole eggs.
To adapt large cakes to smaller versions – which I often do, since we are only two people – I use the practical Pan-Conversion-Tool von Keiko’s Cake. For this calculation I need to know the weight of each ingredient.
|Miniature Bohemian Hazelnut Torte|
Before I knew better, I would have simply taken either the yolk or white to get to 1/2 egg. But too much egg yolk makes a batter tough and dry.
And, after once being served a low-cholesterol scrambled egg, made of egg whites only, I knew why you should better not divide an egg like that: the white scrambled egg was bland and tasteless!
How do you divide an egg? Very easy: you crack it into a cup, stir well with a fork, and then weigh the desired amount.
|Dan Lepard’s Ale Crust Potato Pasties with a golden, egg washed crust|
The egg leftovers you can work into your next scrambled eggs, or use as glaze for other pastries, for example Dan Lepard’s tasty Ale Crust Potato Pasties.