85 grams of eggs?


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...
50 K 4.6/5 (31 reviews)
Grade this page:
Keywords for this post:BakingMeasurementWeighingPrecisionEggsWeightVolume
Last modified on: November 26th 2018
For this post: Comment Follow Send to a friend
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.

oeufs mixés


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
Grilled bacon is much better in the oven
Grilled bacon is much better in the oven
Some recipes call for thin slices of bacon to be cooked and added to the recipe, or to prepare one of those delicious breakfasts known as "à l'Anglaise".
April 25th 20255865
The thermometer is your friend
The thermometer is your friend
There are many recipes or foods that require a (very) precise cooking temperature: foie gras, sugar for caramel, meats and fish, and not forgetting pastries. For these few examples, getting the cooking temperature wrong can spoil the whole recipe or dish: undercooked, it's no good or misses the...
April 10th 20251,4655
Travel cakes
Travel cakes
You may have come across the term "travel cakes" ("gateaux de voyage" in french) for certain pastries, so let's take a look at what they're all about.
January 27th 20252,990
The aromatic power of sugar
The aromatic power of sugar
In the kitchen, sugar doesn't just sweeten, it also has an exceptional ability to capture flavors. Combined with aromatic ingredients, such as citrus zest, it acts as a veritable sponge for aromas. By taking the time to let the sugar soak up the flavors, you can transform your desserts, making...
December 25th 20243,4215
The little trap of thick cream
The little trap of thick cream
When you need to add cream to a recipe, you might be wondering: thick (heavy) cream or liquid cream? In most cases, there's no big difference: you can use either. But there is one exception, and that's when the cream needs to be cooked, for a sauce for example, and here the difference between...
December 13th 20243,5525

Other pages you may also like
Small, regular pieces
Small, regular pieces
When we cook, bake or pastry, we often have to cut food into small pieces, often cubes, to incorporate them into a recipe or preparation. How do you get regular pieces fairly quickly?
November 28th 20207,0594.5
The thermometer is your friend
The thermometer is your friend
There are many recipes or foods that require a (very) precise cooking temperature: foie gras, sugar for caramel, meats and fish, and not forgetting pastries. For these few examples, getting the cooking temperature wrong can spoil the whole recipe or dish: undercooked, it's no good or misses the...
April 10th 20251,4655
Divide and weigh dough into regular pieces
Divide and weigh dough into regular pieces
When you prepare dough for cupcakes in a pastry shop or bakery, at some point you're going to have to divide it, i.e. cut it into small pieces, which should all have the same weight. Sounds simple enough, but is it really that simple?
May 30th 20237,6255
From website to blog
From website to blog
Hello everyone, Today I'm inaugurating the cooking-ez.com "blog". The idea is to have a space for discussion open to everone, but not necessarily linked to a particular recipe or page. I hope the posts will be sufficiently interesting that you'll enjoy reading and discussing them. The...
January 1st 201117 K3.9
Introduction to New Nordic Buffet Delicacies
Introduction to New Nordic Buffet Delicacies
Nordic delicacies reflect culinary proficiency from Nordic nations of Denmark, Sweden, Norway, Finland, and Iceland. It features a range of simple and classic flavors and ingredients that produce satisfying meals when combined. As is the case in other regions, the flavors and ingredients often...
August 10th 20219,908 Sponsored article
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page