Eggs

Eggs are the heroes of the pastry world and an essential part of pâtisserie - without them our world would be totally different. All of my recipes are based on large eggs and for consistency, I always weigh the eggs (whites and yolks separately) to be sure of the measurement - generally 1 egg yolk is about 20 g (¾ oz), 1 egg white is about 30g (1oz) and a whole egg is about 50g (1¾ oz). I always store my eggs in the fridge at 3-5°C (37-41°F), as they remain fresher than when stored at room temperature. Bring out from the fridge 2 hours before using for sponges, meringue and aerated goods.