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And a Note on Eggs, Regarding Size and Freshness

Appears in
top 1000The Modern Art of Chinese Cooking: Techniques & Recipes
The Modern Art of Chinese Cooking

By Barbara Tropp

Published 1982

  • About
All the recipes in this book call for “large” eggs, which on today’s supermarket shelves are usually the smallest of the lot. If you break one open, the yolk will measure a rounded tablespoon and the whites will measure 2 tablespoons. Egg size is quite important when you are using egg whites in a marinade or the whole egg in desserts, so be sure to measure out what you need if you are using a larger than “large”egg.

In Taiwan, we bought our eggs fresh from the market daily, newly plucked from the hen. In America, my prejudice for as-fresh-as-possible eggs holds firm, so I buy them as I need them and do not store them for any length of time except when making tea eggs.

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