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
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 20251,1365
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 20256,7293
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 20256,1685
Cake moulds
When we make a cake, or a cake of the same rectangular shape, we usually take out our usual mould and tell ourselves that the recipe is anyway "for a cake", but is it really that simple?August 25th 20256,2825
Thinning out herbs
If you need to add a long-stemmed herb (tarragon, mint, verbena, thyme, etc.) to a recipe, you'll probably only need the leaves and not the stem, so you'll need to remove the leaves. Leaf removal means keeping only the beautiful leaves, and eliminating the ugly stems and leaves, but how do you do...August 8th 20254,4285
Other pages you may also like
The so-called "nervous" meats
You've probably heard this before, we're talking about "nervous" meat, or meat with nerves, to describe what is indicated by the blue arrow on the left. This is a piece of beef, and what we call a nerve is not a nerve, it is in fact collagen (chemists sometimes call it a "collagen sink"), a...April 16th 202135 K4.5
Candied fruits: don't get ripped off
Do you like candied fruit? You might like to nibble a handful or add it to a recipe, like a classic fruit cake or delicious Italian specialities like panettone or sicilian epiphany pie.June 21th 201766 K 24.2
Fruits which can ruin your jelly
There are many ways of making a fruit mousse, but one of the simplest is to prepare a fruit jelly (basically a fresh fruit coulis with gelatine) and then mix this jelly before it sets completely with whipped cream. The result is perfect for filling a charlotte, for example. But do beware;...March 6th 201377 K4.0
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
Should a sausage be pricked before cooking?
If you are using sausages in a recipe, you may have already asked yourself the question: Should you prick it before cooking it, or not? You will certainly find as many opinions "you should prick" as "you should not". Let's try to untangle all this.September 29th 201847 K4.1
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.