I Am Eggnorant: Questions About Eggs

[shel]

As I look forward to baking a little more, having only made two or three recipes over the years, the use of eggs has been on my mind.

What role(s) do eggs play in baking besides binding the ingredients together?

What generally happens to the result if more or less eggs are used in a recipe?

With the above question in mind, if you don't have the egg sizes on hand that the recipe calls for, how might you substitute another size; i.e. how many large eggs make an extra large or a jumbo? Is there a "substitution chart" somewhere?

What can substitute for an egg should you not have enough on hand but want to bake anyway?

I saw somewhere that a TBS of water can substitute for an egg white, but what can substitute for an egg yolk? Hmmm, if water can substitute for an egg white, I'd assume that eggs, especially the whites, are, amongst other things, used to add moisture to baked goods, is that correct?

Thanks.

Signed

Eggnorant in Evanston

[BettyR]

Just a quick search and you can find everything you ever wanted to know about eggs...One of my very favorite foods in the world!

Cooking and Baking with Eggs

Egg replacers - Vegan Baking Advice

Welcome to the Incredible Edible Egg Website

How To Cook Eggs, All About Eggs

[shel]

Thanks so much, Betty

[BettyR]

Shel, while we are on the subject of eggs you gotta check this out!

abc distributing ® - Stoneware Egg Separator

[shel]

That's funny, but not something I'd want in my kitchen. Thanks for the chuckle though ... it might make a good gift for one or two people I know

[Mezzaluna]

That separator would be right at home in a middle school home cooking classroom!

I just break the eggs gently into a bowl and carefully pluck out the yolks. Works 98% of the time.

Interesting topic, Shel. Thanks for starting it. I always think of eggs as a volume-producing ingredient. It's Passover just now and those who observe its dietary rules will forego the use of leavening. My mom used to make sponge cakes with 15 egg whites for this holiday. I guess you'd need that much just to lift a batter whose other main ingredient is pulverized matzo!

[shel]

Originally Posted by Mezzaluna

That separator would be right at home in a middle school home cooking classroom!

I just break the eggs gently into a bowl and carefully pluck out the yolks. Works 98% of the time.

Interesting topic, Shel. Thanks for starting it. I always think of eggs as a volume-producing ingredient. It's Passover just now and those who observe its dietary rules will forego the use of leavening. My mom used to make sponge cakes with 15 egg whites for this holiday. I guess you'd need that much just to lift a batter whose other main ingredient is pulverized matzo!

I just break the eggs and let the whites run out, then move the yolk back and forth between the two halves of the shell, each time losing some more while. Since I've never had to make a recipe that was finicky about egg whites being completely removed, that technique works well for my current needs. Getting rid of 90% of the whites is fine for now.

Speaking of matzo, I made matzo brie the other day. First time in more than 40 years since I've had any. Turned out pretty good. The other day the local fish wrap printed two or three m-brie recipes, kind of "kicked up." After making my batch I got to thinking about adding some spinach and nutmeg to the next batc, I can see the slogan now: Matzo Brie - It's not just for old Jews any more <LOL> OY!

And what makes the Streits and Manishewitz matzo so durned expensive? It's pushing $4.00 a box here. TJ's has Holyland Matzo, imported from Israel, for $1.69 a box - that's more like it!

Shel