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| Can I use extra large eggs in place of large? http://cookaholics.org/viewtopic.php?f=14&t=3070 |
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| Author: | cookie [ Wed Mar 27, 2013 5:48 pm ] |
| Post subject: | Can I use extra large eggs in place of large? |
I am going to make CI's Strawberry Cream cake for Easter. However, we have only XL eggs...and lots of them... So can I use these eggs one-for-one as the recipe is written? I am not in my home and don't have a scale here, so I need to just wing it. Any thoughts? Thanks.... |
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| Author: | jim262 [ Wed Mar 27, 2013 6:09 pm ] |
| Post subject: | Re: Can I use extra large eggs in place of large? |
I would follow the recipe as written without trying to compensate for the larger eggs. It should work fine. |
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| Author: | fitzie [ Wed Mar 27, 2013 6:59 pm ] |
| Post subject: | Re: Can I use extra large eggs in place of large? |
I agree with Jim. I always use extra large eggs and make no adjustments. Things turrn out fine. fitzie |
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| Author: | pepperhead212 [ Wed Mar 27, 2013 9:19 pm ] |
| Post subject: | Re: Can I use extra large eggs in place of large? |
I usually use those and leave that little bit of the white that sticks in the shell, rather than scraping every bit of it out, like I do with the large eggs. But with most recipes, it probably doesn't really matter. |
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| Author: | jim262 [ Thu Mar 28, 2013 7:06 am ] |
| Post subject: | Re: Can I use extra large eggs in place of large? |
When I weigh the contents of a carton of eggs, I frequently find 3-4 eggs that would qualify as extra large eggs [64 grams] resulting in a dozen of large eggs that weigh in more than an ounce over the 24 oz. that are required by law. Only or two will meet the precise definition of being a "large" egg at exactly 57 grams. One Large Egg. Weight in Shell: 57 grams Weight without shell: 50 grams Water Content: 37.5 grams [75%] Fat Content: 4.5-4.9 grams [9-10%] Protein Content: 6grams [12%] Weight of Yolk: 17 grams [34%] Weight of White: 33 grams [66%] Yolk Analysis Weight of Yolk: 17 grams Water 8.5 grams [50%] Fat 4.5-4.9 grams [30%] Protein 2.7 grams [16%] White Analysis Water Content: 29 grams [87%] Fat Content: Trace [<1%] Protein Content: 3.6 grams [11%] |
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| Author: | Cubangirl [ Thu Mar 28, 2013 8:08 am ] |
| Post subject: | Re: Can I use extra large eggs in place of large? |
I buy my eggs at Costco and use only extra-large. Unless I am using more than 4, I just use the same amount. For 5 or more, I just reduce the amount by one egg. BTW, I love CI strawberry cake, but use Ina's for the cake instead of CI's. It is a wonderful cake, faster and easier to make (don't have to separate the eggs, for one) and uses 4 extra large cake. If I am only serving 8, I've take 1 layer and divided it in half (I freeze the other). It has gotten raves. It can be made in a 9" springform (extra batter can be used for a tester cake). |
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| Author: | cookie [ Thu Mar 28, 2013 8:59 am ] |
| Post subject: | Re: Can I use extra large eggs in place of large? |
Thanks, everyone, for all your help. I'll just go ahead and use the eggs as the recipes instructs....I appreciate all your advice. Alina, that cake sounds great, but I don't have her book with me, so I'll wait until another time to try it. |
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| Author: | Cubangirl [ Thu Mar 28, 2013 10:40 am ] |
| Post subject: | Re: Can I use extra large eggs in place of large? |
Here's the recipe just in case you want it. It is probably my favorite yellow cake. Watch the baking time. I didn't have a problem, but just in case. EXPORTED FROM LIVING COOKBOOK STRAWBERRY COUNTRY CAKE***** Servings: 8 Yield: 2 (8-inch) cakes 11 cups Use COOK'S ILLUSTRATED's strawberry filling and Whipped Cream and Cream Cheese fronting. Preparation Time: 30 minutes Cooking Time: 45 minutes Inactive Time: 1 hour and 15 minutes Total Time: 2 hours and 30 minutes 12 TBS. (1½ sticks) unsalted butter, at room temperature 2 cups sugar 4 extra-large eggs, at room temperature ¾ cup sour cream, at room temperature ½ tsp. grated lemon zest ½ tsp. grated orange zest ½ tsp. pure vanilla extract 2 cups all-purpose flour ¼ cup cornstarch ½ tsp. kosher salt 1 tsp. baking soda 8 servings STRAWBERRY FILLING (CI RECIPE) 8 servings WHIPPED CREAM AND CREAM CHEESE FROSTING (CI RECIPE) Preheat the oven to 350° F. Butter the bottom of two 8" cake pans. Then line them with parchment paper and butter and flour the lined pans. Cream the butter and sugar on high speed in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. On medium speed, add the eggs, 1 at a time, then the sour cream, zests, and vanilla, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth. Pour the batter evenly into the pans, smooth the tops, and bake in the center of the oven for 40 to 45 minutes, until a toothpick comes out clean. Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature. If using 1 cake, wrap the second well and freeze. Slice one of the cakes in half or thirds with a long, sharp knife. Place the bottom slice of the cake on a serving platter and place sliced berries evenly around edges (they will be visible once layers are assembled). Cover center of cake completely with half of pureed strawberries. Spread one-third of whipped cream over berries, leaving ½-inch border from edge. Press last layer into place, spread with remaining cream, and decorate with berries. Recipe Type: Cakes, Desserts, Ina Garten, Strawberries Author: Ina Garten Source: Barefoot Contessa Web Page: http://www.foodnetwork.com/recipes/ina- ... index.html |
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| Author: | cookie [ Thu Mar 28, 2013 1:24 pm ] |
| Post subject: | Re: Can I use extra large eggs in place of large? |
Thanks Alina! |
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