EGGS-ACTLY WHY KNOWING THE WEIGHT OF EACH PART OF AN EGG IS IMPORTANT!

Don’t yolk around when it comes to knowing about eggs!

While I know you are cracking up reading this title, it is truly wise to understand eggs getting into baking. Knowing the weight of the different components can help you determine how many eggs you will need for a recipe, which will save time and also enhance your creations, as each part affects the final product differently! 

There are three usable parts of the egg: the yolk, the white, and the whole egg. When calculating recipes using a scale, it is important to have a baseline of how much each part weighs. 

EGG COMPONENT’S WEIGHT / MAKE UP:

The Whole Egg = 50g (protein, fat, water & emulsifiers)

The White = 30g (protein & water)

The Yolk = 18-20g (protein, fat, & emulsifiers)

* Please note these measurements refer to a standard sized egg. 

EGG COMPONENT EXPLANATION: 

Whole eggs are most often used in baking because they help the batter take shape. They can be used in cakes, cookies, frangipane, and brioche.

Egg whites play an important role in adding fluffiness to pastries. Whisking the egg whites with a little bit of sugar before incorporating them into recipes creates aeration and strengthen the structure. Sponge cakes, meringues, macarons, and pavlovas are all examples of recipes that utilize egg whites. 

Egg yolks are crucial for adding moisture and richer flavor to pastries. For instance, adding an extra egg yolk to your cookie dough recipe will bind the dough, increasing its chewiness and moisture. Whisked egg yolks are also used in many custards, as they thicken the texture and enhancee the overall flavor. They are used in choux pastry, pastry cream, chocolate mousse, and crème brûlée. 

I hope you enjoyed reading this EGG-citing post!!