eggs, size, sub

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* Exported from MasterCook *

 

About Eggs -- The Six Sizes

 

Recipe By :Various

Serving Size : 0 Preparation Time :0:00

Categories : Information

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 egg

 

The weight per dozen eggs by size of egg:

30oz Jumbo

27oz Extra Large

24oz Large

21oz Medium

18oz Small

15oz PeeWee

 

Only 3 ounces separate each class. That's only 0.25-oz variation per egg.

 

Q. When a recipe calls for large eggs, will I ruin the batter if I use medium or

jumbo instead?

 

A: That depends. Any size may be used for frying, scrambling, or cooking eggs in

the

shell.

 

For baking, it can matter. THREE is the " cut-off " or critical value, according

to

the American Egg Board.

 

When baking, most baking recipes call for large eggs; that's 1/4-cup per egg.

 

If a recipe calls for fewer than three eggs, it probably won't affect the result

to

substitute another sized egg. Nor will it matter if you use a whole egg when

rescaling would logically call for less than one egg. Use the whole egg and

adjust

the amount of liquid in the recipe to compensate.

 

For three or more eggs, the egg board recommends the following:

 

3 large eggs = 2 jumbo = 3 extra large = 3 medium = 3/4 cup = 6 oz

 

4 large eggs = 3 jumbo = 4 extra large = 5 medium = 1 cup = 8 oz

 

5 large eggs = 4 jumbo = 4 extra large = 6 medium = 1 1/4 cups = 10 oz

 

6 large eggs = 5 jumbo = 5 extra large = or 7 medium = 1 1/2 cups = 12 oz

 

 

Another option would be to use egg powder or liquid eggs and measure the

equivalent

amount for any number of eggs.

 

Source:

" Substitutions

http://goodhousekeeping.women.com/gh/eatwell/cooking/41west21.htm "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 66 Calories; 4g Fat (62.2% calories from

fat);

5g Protein; 1g Carbohydrate; 0g Dietary Fiber; 187mg Cholesterol; 55mg Sodium.

Exchanges: 1 Lean Meat; 1/2 Fat.

 

 

Nutr. Assoc. : 0

 

 

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