"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Click Here to Login
Thread Tools Display Modes
Old 04-18-2011, 03:59 PM   #11
Traveling Welcome Wagon
Join Date: Apr 2004
Location: Somewhere, US
Posts: 15,716
Originally Posted by Andy M. View Post
Just best the egg and divide the liquid in half.

Barb, I was under the impression that Large eggs were the recipe standard.
It may have changed, or different sources may give different answers. My source was pretty old (and I read it over 30 years ago). As I said, I generally use large for most things.

Barbara L is offline   Reply With Quote
Old 04-18-2011, 04:26 PM   #12
Master Chef
Chief Longwind Of The North's Avatar
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,353
If the recipe calls for eggs, milk, or water, and oil, I first put the egg and oil together and beat it to form a smooth emulsion, as egg yolk is a natural emulsifier. I then beat in the liquid, which when all is done, forms a homogenized mixture. If I half to halve a recipe, I simply use half of the egg/oil/milk emulsion and store the rest in the fridge. I do this frequently with pancakes as I'm diabetic and can't eat them very often. But my wife loves them and I make them for her every Saturday. She can't eat a whole recipe's worth of pancakes, so I cut it in half. I get two batches of pancakes out of the egg/oil/milk mixture this way. The egg/oil/milk mixture can be frozen if need be.

Tip: Though it never says to do it in a recipe, I always combine the fat and egg first, to make that emulsion. I then beat it into whatever recipe I'm making; and I don't have to beat it as long before it blends into the other ingredients.

Seeeeeeya; Goodweed of the North

“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 04-18-2011, 05:46 PM   #13
Chef Extraordinaire
babetoo's Avatar
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,341
the large is what they mean in recipes. i always buy extra large. not much difference between the two. my baked stuff always turns out well.
"life isn't about how to survive the storm but how to dance in the rain"
babetoo is offline   Reply With Quote
Old 04-18-2011, 07:41 PM   #14
Alix's Avatar
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,201
I double the recipe.
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix is offline   Reply With Quote
Old 04-20-2011, 08:41 PM   #15
Join Date: Feb 2008
Posts: 52
Many Thanks

So many great ideas. Thanks Uncle Bob for that egg info. I'll save that. Betsy.

mittshel is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:50 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.