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Old 04-18-2011, 03:59 PM   #11
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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.

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Old 04-18-2011, 04:26 PM   #12
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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.

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Old 04-18-2011, 05:46 PM   #13
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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.
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Old 04-18-2011, 07:41 PM   #14
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I double the recipe.
You're only given a little spark of madness. You mustn't lose it. Robin Williams
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Old 04-20-2011, 08:41 PM   #15
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Many Thanks

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

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