• Registered: 15-11-2011
  • Posts: 1

Topic: weighing eggs ?????????

hello to all can someone tell me why you have to weigh eggs in some recipes in this rich fruit cake one i need 5oz of eggs i can only manage to get just under 5oz or way over 6oz (with shells on) will this be a problem can anyone help me pleassssssssse xxx

  • Registered: 28-07-2011
  • Posts: 228

Re: weighing eggs ?????????

Personally, I would never bother to weigh eggs. Regardless of what the recipe says, just use the nearest whole number of eggs. It's really not going to make any difference.

At least, that's my view. Other folk might feel differently.

Mike

  • Registered: 01-10-2011
  • Posts: 7

Re: weighing eggs ?????????

I agree with Mike, its not going to make much difference in a rich fruit cake, use the whole eggs.

  • Registered: 18-11-2011
  • Posts: 1

Re: weighing eggs ?????????

weighing eggs is important because you need to have the right balance of egg to fat in the recipe.  The fat and sugar are beaten together and the egg is then added slowly in several additions.  you are making an emultion, that is fat infused with liquid. too much egg will not be incoroporated into the fat and you will end up with a heavy mix and 'sad' cake.  Eggs should also be at room temperature, they will be mixed into the fat and sugar easier and better without cuddling.

  • Registered: 28-09-2011
  • Posts: 9

Re: weighing eggs ?????????

Try weighing the eggs and adjust the other ingredients accordingly - for example a basic recipe of 4 oz flour, 4 oz sugar, 4 oz fat and 2 eggs, an average egg weighs 2oz. If eggs weigh more than this ....try it out but I agree with Mike it shouldn't make a great deal of difference.

Brillhil