Egg size are categorized according to the weight of the eggs. Egg sizes is important to consider because eggs of different size contains different amounts of protein, fat, and water. In order to sucessfully follow a recipe, it is essential to understand the different sizes of eggs and how they can affect the structure of the food being prepared.
Using too few egg will result in the recipe lacking the protein necessary to perform it’s function in the food. Using too many egg will result in the food containing too much moisture and fat. Because eggs can weigh differently from recipe to recipe, specific ratios is needed when substituting one size of egg for another.
Egg Sizes and How to Substitute Them
Most recipes uses large eggs, which weigh approximately 1.75 ounces. If the recipe calls for large eggs but you only have jumbo eggs, you will need to use fewer jumbo eggs because they are heavier then large eggs. One jumbo egg contains more volume than a large egg, so a jumbo egg will not be the same as a large egg.
To compensate for having medium sized eggs instead of large eggs, you will need more medium eggs to reach the same volume as large eggs. The weight and volume of the eggs can be used to make the substitution, as volume will determine the texture of the batter. There are a few methods for substituting eggs.
One of the easiest method is known as the whisk and measure method. This method requires that you beat the egg until the yolk and white are blended. If the eggs are too large for the recipe, you can use this step to even out the size of the eggs.
Using tablespoons to measure the beaten eggs will make it easier to ensure that you have three tablespoon of the beaten eggs for each large egg in the recipe. Three tablespoons of beaten egg is the same as one large egg. Using a whisk to beat the eggs will ensure that the white and yolk are in the same ratio in the recipe.
There are several different plant based substitutes that can be used for those who dont use chicken eggs. Flax seed or chia seeds can be used to provide the binding agent for recipes like quick breads. Mashed banana or applesauce can be used to add moisture to muffins, but these will add flavor to the baked goods as well.
Aquafaba, which is the liquid from canned chickpeas, can be whipped to replace egg white. Silken tofu can also be used in recipes that require a custard because it provides the necessary texture and can replace the protein component of eggs. The function of the egg in the recipe will determine which substitute are used.
If the recipe requires moisture, fruit can be used as the substitute. If the recipe requires a binding agent, flax and chia seed gel can be used. If the recipe requires a foam or a meringue, you must use aquafaba because it is the only plant based ingredient that will perform this role.
Since the function of the eggs varies in recipes, the appropriate substitute for the egg must be used. The different types of eggs that come from different animals may require different ratios than others. Goose eggs are much larger than chicken eggs, so one goose egg can be used in place of several chicken eggs because of the heavy weight of the egg.
Quail eggs are small in comparison with the size of a chicken egg, so many quail eggs would have to be used for the same volume as a single large chicken egg. In any recipe that requires other types of egg, you must calculate the total weight of the eggs. By understanding the different weights and volumes of the different types and sizes of eggs, individuals will be able to successfully substitute the eggs in any recipe.