Cracking the Case of the Large Egg
Eggs are a staple ingredient in countless recipes around the world, but what exactly makes an egg “large” in the world of cooking and baking?
More than just protein levels and eggs being sources of iron, the different sizes of eggs in Australia can have an impact in the overall taste and flavour of a dish.
What makes an egg "large" in cooking or baking?
In Australia, eggs are graded by weight, with large eggs weighing in at a minimum of 60 grams. If you’re shopping at Coles, Woolworths, ALDI, or IGA, typically, free-range or barn-laid eggs will be labelled as “large” on their packaging and a dozen will weigh around 600 grams.
The size of an egg can have a significant impact on the outcome of a recipe. When a recipe calls for a certain size of egg, it’s usually because that specific amount of egg white or yolk is necessary to achieve the desired texture, flavor, or structure of the finished product.
Does it matter if I use large eggs or not for cooking or baking?
As it turns out, the size of an egg can have a significant impact on the outcome of a recipe.
For example, if you were making a meringue, you would want to use large eggs because they contain more egg white, which is what gives meringues their signature fluffy texture. On the other hand, if you were making a custard, you would want to use smaller eggs because they contain more yolk, which is what gives custards their rich, creamy flavour.
But don’t worry if you accidentally crack open the wrong size of an egg for your recipe. In most cases, you can still use a different size of an egg and make some minor adjustments to the recipe to compensate for any differences in texture or flavour.
If you can make scrambled eggs with oat milk, you can definitely adjust other recipes to accommodate what you have available.
The science behind regular vs large eggs
As mentioned earlier, the size of an egg can have a significant impact on the outcome of a recipe. This is because eggs are made up of two distinct parts: the egg white and the yolk.
Egg white
Egg whites are mostly made up of water and protein, while egg yolks contain fats, proteins, and cholesterol. When we’re baking, we’re often looking to achieve a specific texture or structure in our finished product, and the amount of egg white and yolk we use can play a crucial role in achieving that result.
For example, when we beat egg whites, we’re actually denaturing the proteins in the egg white and creating air pockets that will give our baked goods a light and fluffy texture. Using large eggs in a recipe that calls for beaten egg whites will give you more volume and a lighter texture than using smaller eggs.
Egg yolk
On the other hand, if you’re making a recipe that calls for a lot of egg yolks, like a custard or a quiche, using smaller eggs will give you a richer, creamier flavour than using larger eggs. This is because smaller eggs have a higher ratio of yolk to egg white than larger eggs.
Freshness of an egg
The freshness of the egg can also play a role. Fresh eggs have a higher protein content than older eggs, which can affect the way the eggs coagulate and set during baking.
So if your recipe calls for fresh eggs, be sure to use the freshest eggs you can find for the best results and store your eggs at appropriate temperatures at home.
Why the size of your egg matters
According to the Guinness World Records, the world’s largest egg laid by a hen weighed 456 grams. It’s unlikely you’ll ever need an egg that large for any Australian recipe.
In terms of chemical and physical changes that occur in the cooking or baking process when using large eggs, there are a few things to keep in mind. For example, if you’re making a cake, using too many large eggs can result in a cake that’s too dense and heavy. This is because the proteins in the egg whites will coagulate and set too quickly, resulting in a cake that doesn’t rise properly.
On the other hand, if you’re making a soufflé, using too many small eggs can result in a soufflé that doesn’t rise enough or has a dry, rubbery texture. This is because the egg whites won’t have enough volume to create the air pockets needed for a light and fluffy soufflé.
Regular-sized eggs
In Australia, a regular-sized egg contains about 6 grams of protein, along with other essential nutrients such as vitamins, minerals, and healthy fats.
It’s a versatile ingredient in cooking and baking, but some recipes may require specific egg sizes.
Large eggs
Opposingly, Australian large eggs contain slightly more protein than regular-sized eggs, with an average of 7 grams of protein. They still also contain the same essential nutrients and healthy fats as a regular-sized eggs.
When a recipe calls for large eggs, it’s because the larger size can make a difference in the texture and structure of the final product.
