85 grams of eggs?
Some time ago, I already spoke to you about the difference between baking and pastry-making, I emphasized, among other things, the precision of pastry-making which requires grams, cm, degrees and minutes.
That's why, on the one hand, you have baking and cooking, where a certain tolerance is applied to the recipes: if you read "Pour 300 gr of flour" for example, it's not a big deal if you have 320 or 280 gr...
That's why, on the one hand, you have baking and cooking, where a certain tolerance is applied to the recipes: if you read "Pour 300 gr of flour" for example, it's not a big deal if you have 320 or 280 gr...
56 K 4.6/5 (31 reviews)
Keywords for this post:BakingMeasurementWeighingPrecisionEggsWeightVolumeLast modified on: November 26th 2018
85 grams of eggs?
In pastry making, it's another matter, if you need 250 gr of flour to make a shortbread dough for example, you'd better put 250 gr and not 270 or 230, because at best the dough will become a bit too soft or a bit too hard. This is what makes the rigor that is imposed on pastry cooks, and that without a scale, and it is understandable, they are (a little) lost ...
When you weigh powders or liquids like that, no worries, you just have to be careful, but sometimes with "indivisible" ingredients, it's a bit more complicated.
You can find recipes that indicate, for example, very precisely, "Add 85 gr of egg".
Well obviously it's different from "add 2 eggs", what to do?
Should we ignore it?
Knowing that 1 egg is about 50 gr => 2 are about 100 gr, so a "medium" error let's say. Let's be clear, if you make a 4/4 it won't change much, but if you make choux pastry (for example) it's not the same thing, you might have a too liquid pastry, sticky and difficult to form with the bag.
How to do it then?
Well, here's the trick: break enough eggs to have more in weight than you need (use a container with high sides), then give a blow of mixer in the eggs, 3 seconds are enough.
Then pour the exact weight you need into your recipe preparation container, 80g for example. The rest of the eggs can either be kept in the fridge for 1 or 2 days, frozen, or used in another recipe.
Please note that professionals do not use whole eggs anymore, for speed and hygiene reasons, because it is always delicate in a laboratory to break shell eggs by hand, the risk of salmonella is high. Instead they use what they call egg products, which are cans of pasteurized and mixed eggs, or yolks, or whites only. This packaging does not prejudge the quality, as for shell eggs, there are egg products made from battery eggs, cheap unfortunately, and others much better, up to organic quality.
To sum up: If you need to weigh eggs accurately, mix them and weigh what you need.
When you weigh powders or liquids like that, no worries, you just have to be careful, but sometimes with "indivisible" ingredients, it's a bit more complicated.
You can find recipes that indicate, for example, very precisely, "Add 85 gr of egg".
Well obviously it's different from "add 2 eggs", what to do?
Should we ignore it?
Knowing that 1 egg is about 50 gr => 2 are about 100 gr, so a "medium" error let's say. Let's be clear, if you make a 4/4 it won't change much, but if you make choux pastry (for example) it's not the same thing, you might have a too liquid pastry, sticky and difficult to form with the bag.
How to do it then?
Well, here's the trick: break enough eggs to have more in weight than you need (use a container with high sides), then give a blow of mixer in the eggs, 3 seconds are enough.
Then pour the exact weight you need into your recipe preparation container, 80g for example. The rest of the eggs can either be kept in the fridge for 1 or 2 days, frozen, or used in another recipe.
Please note that professionals do not use whole eggs anymore, for speed and hygiene reasons, because it is always delicate in a laboratory to break shell eggs by hand, the risk of salmonella is high. Instead they use what they call egg products, which are cans of pasteurized and mixed eggs, or yolks, or whites only. This packaging does not prejudge the quality, as for shell eggs, there are egg products made from battery eggs, cheap unfortunately, and others much better, up to organic quality.
To sum up: If you need to weigh eggs accurately, mix them and weigh what you need.
Lasts posts
Getting out of the fridge early
Very often when you're cooking, you need to take food or preparations out of the fridge, to use them in the recipe in progress. There's nothing tricky about this: you just take them out of the fridge and use them, usually immediately, in the recipe. But is this really a good method?November 24th 20256115
Who's making the croissants?
When you look at a bakery from the outside, you naturally think that in the bakery, the bakers make the bread, and in the laboratory, the pastry chefs make the cakes. It's very often like that, with each of these professions having quite different ways of working, but sometimes there's also one...November 23th 2025680
Oven height
When we put a dish or cake in the oven, we naturally tend to put it on the middle shelf, and that's what we usually do. But in some cases, this position and height can be a little tricky, so let's find out why.October 8th 20252,2035
The importance of sieving
In recipes that use a fine powder (flour, powdered sugar, etc.), you'll often see the advice to sift before using it. To sift is to pass the powder in question through a sieve (a very fine strainer) before incorporating it into your recipe. It's often advice, but is it really useful?September 3rd 20257,2003
The grease spray
As soon as you have something in a recipe that sticks to the mold, the question always arises as to how difficult it is to remove from the mold. There's nothing more frustrating than breaking your cake when unmolding it, because part of it has stuck in the mold. The classic way to avoid this is...August 26th 20256,7235
Other pages you may also like
The window-pane test in bread-making
The home bread-makers often ask themselves “Have I kneaded my dough long enough?” . A good question, as dough that is insufficiently kneaded will not rise properly or will fall flat when the top is slashed, which is very frustrating. To know when the dough is ready, one can rely on the length...June 16th 202196 K 23.9
The 3 secrets of Parisian flan
A flan Parisien, or boulanger, is a simple yet delicious cake. A cream, a mixture of milk, eggs and sugar, is poured into a raw pastry base and baked in the oven until the pastry and cream are cooked. This is the simplest version of the recipe, probably the original one, but nowadays the cream...July 21th 202315 K4.7
Making the most of seeds: Dry roasting
In cooking, and particularly in baking, there are a lot of seeds we can use, such as linseed, sesame, poppy, etc. Usually, recipes simply say to add them just as they are to the mixture or dough. To make a seeded loaf, for example, prepare a plain bread dough as usual, then, towards the end of...January 30th 201562 K4.0
The bitterness of endives
As I write these lines, we are entering the endive season, and if you like it, it's time to enjoy it, if possible with your local producers. Endive is good, but the reproach that is often made of it, and children in particular, is: "It's bitter! And it is (somewhat) true of course, endives...February 9th 201914 K4.9
Cooking time for pasta
What is as good and simple as pasta? Not much, I think, and it's so easy to prepare: boiling water, salted (or not, depending on your taste), a few minutes of boiling and it's ready. The only "difficulty", so to speak, is the respect of the cooking time and the risk of, unfortunately, overcooking...July 18th 201923 K4.6
Post a comment or question
Follow this page (as 2 people already do)
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.