Choosing Eggs for Baking
Most standard large eggs work well in baking. Accuracy matters since many recipes assume a large egg size.
Buying tips:
- Use large eggs unless a recipe specifies otherwise; many ingredient lists and nutritional databases use large eggs as the standard.
- For consistent results in precision baking, buy eggs from a source with consistent size and weigh them if needed (one large egg ≈ 50g whole, 30g without shell).
- Freshness matters less for baking than for dishes relying on raw egg texture; older eggs can actually be easier to separate.
Special considerations:
- For recipes using raw eggs (mayonnaise, some custards), use pasteurized eggs to reduce food-safety risk.
- Organic, free-range, or pasture-raised choices are personal preferences and don’t drastically change baking performance.
Buying a trusted brand and checking sell-by dates ensures predictable baking outcomes.