I was at a bakery in Portland and saw them weigh every single egg

The head baker told me their cake recipe changed from 3 large eggs to 185 grams of egg, and the texture got way better. Now I weigh all my wet stuff, not just flour and sugar. Does anyone else think volume cups for liquids are just a bad guess?

3 comments

Log in to join the discussion

Log In

3 Comments

emmaj336mo ago

lol that's wild. I bet it even helps with stuff like mayo or custard where the egg is the whole point.

1

thea_mitchell206mo ago

Ever try making mayo with a duck egg, @emmaj33? The texture is unreal, like a whole different food.

7

simonp476mo ago

Wait, isn't mayo already mostly egg? But yeah, @emmaj33, duck eggs are so much richer for that kind of thing.

4