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By Rose Levy Beranbaum

Published 2014

  • About
All of my recipes use USDA grade AA or A large eggs, which means that twelve eggs in the shell should weigh a minimum of 24 ounces/680 grams and a maximum of 30 ounces/850 grams. However, this does not mean that each egg is the same size. Also, the ratio of white to yolk in an egg can vary to such a degree that a recipe calling for 6 egg yolks may actually need as many as 9. It is therefore advisable to weigh or measure the yolks and whites. Since baked goods, especially cakes, are so dependent on eggs for their structure, I find it safer to weigh or measure even when I know I’m using large eggs. The weights given for eggs in the recipe ingredient charts are always without the shells. Values for recipes in this book are given for weight and volume, so it’s fine to use any size eggs if you weigh or measure them. I recommend pasteurized eggs in the shell such as Safest Choice, especially for buttercreams.

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