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...
51 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
Should potatoes be washed twice?
Should potatoes be washed twice?
Let's say you have to make a recipe that includes potatoes, let's say sliced, you'll most likely proceed as follows: Peel the potatoes, wash them, slice them, wash them again, pat them dry and add them to your recipe. But there's a "but": depending on the recipe, the second washing may be a bad...
May 19th 20251,205 15
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 20251,5975
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 20251,8795
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 20253,363
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 20243,8215

Other pages you may also like
What is the difference between bakery and patisserie?
What is the difference between bakery and patisserie?
This is a question that you may well have asked yourself and which I will attempt to answer. In France the two trades of "boulangerie" (bakery) and "pâtisserie" (patisserie and confectionery) have always been quite distinct, but where exactly do the boundaries lie? .
February 7th 2017128 K 14.1
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 20207,4884.5
The secret of cooking until "done"
The secret of cooking until "done"
This is a real chef's skill: being able to look at a fish fillet cooking and say, "Stop – that's enough, it's cooked". I always admire this ability to see at a glance if something is done. It is what sets the professionals apart from us mere amateurs. And it's true that how fish is cooked is...
November 26th 201217 K4.4
The 3 kinds of meringue
The 3 kinds of meringue
Meringue – what could be simpler? Just beaten egg whites with sugar added. This makes a fairly stiff mixture which can then be cooked in a cool oven to create those lovely, light confections. But in the world of professional patisserie, meringue comes in three different kinds. Even if the...
June 14th 201360 K4.5
The window-pane test in bread-making
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 202191 K 23.9
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