Eggs (Large)
A fundamental baking ingredient that provides binding structure, emulsification, moisture, and leavening lift.
1 Large Egg = 50g (without shell) • 1 Egg White = 30g • 1 Egg Yolk = 20g
Eggs are the ultimate multi-functional ingredient in baking, performing structural, binding, emulsifying, and leavening roles. An egg is composed of two main parts: the yolk and the egg white (albumen). The egg white is 90% water and 10% protein when beaten, these proteins unfold and trap air, acting as a natural leavening agent that lifts sponge cakes and soufflés. The egg yolk is rich in fats, lecithin, and emulsifiers. Lecithin binds water and fat together into a smooth emulsion, preventing batters from separating and producing a soft, tender crumb. The proteins in the whole egg coagulate under oven heat, setting the structure of cakes, custards, and cookies.
In baking, recipes are developed assuming the use of 'Large' eggs, which weigh approximately 50 grams without the shell (30g white, 20g yolk). Using smaller or larger eggs can alter the liquid-to-solid ratio of batters, causing cakes to sink or cookies to spread unevenly.
Adding cold eggs straight from the refrigerator into a creamed butter and sugar mixture. The cold shocks the butter fat, causing the emulsion to curdle and break, yielding a heavy cake.
US 'Large' eggs are equivalent to UK/European 'Medium' eggs (approx. 53-63g with shell), so adjust sizes when baking international recipes.
Use in cakes, cookies, custards, quiches, brioche bread, and meringues for structure, moisture, and rich color.
Replace 1 large egg with 1/4 cup applesauce (adds moisture) or 1 tablespoon flax meal mixed with 3 tablespoons water (flax egg binder).
Store in their original carton in the main body of the refrigerator, not on the door shelf, to maintain a constant cold temperature.