2009 Omlet cube and run for sale

[Luvachicken]

When I had my gingernut rangers, they laid big eggs but now I have bantam wyandottes they lay little eggs. Todays egg for example only weighs 35g but one I bought recently weighs about 50g.

If a recipe says use 3 eggs what do I do, do I use 3 tiny eggs or should I weigh them so they add up to the equivalent of 3 big eggs ?

I'm desperate to make something with the eggs other than a fried egg

[Lavenders_Blue]

I think that's what I'd do. I think most recipes tend to assume an egg is medium sized (my Leith's cook book says 55g per egg) so I'd make up the weight.

I suppose it might be a bit hit and miss at first, but I'm sure you'll soon work out how many little eggs to use in place of the number stated in the recipe.

I tend to think that there is a bit of room for error when cooking and baking anyway - all my hens' eggs weigh around 70g and I use the same number as a recipe using 55g eggs states with no problems (hope that makes sense )

[The Dogmother]

I weigh the eggs then use the same quantity in flour, marg and sugar... works a treat. I usually use 4 or 5 banty eggs instead of 3 large eggs.

[Luvachicken]

Thank you both for that.

I think I remember doing the same amount of different ingredients before so I might try that tomorrow, and I saw how to make the lemon curd too, so I might give that a go too and put inbetween my cakes .....yummy.

 

I remember making lemon curd at school ( many years ago ) and although it smelt lovely it had that distinctive school taste to it I just need a jar and some lemons

[Egluntyne]

I weigh the eggs after seeing the tip on this forum, and then use the equivalent weight in flour, sugar butter etc and have fab results now ... even though I do say so myself.

[The Dogmother]

If you used to do an old '6, 6, 6 and 3' sponge, then using 4 bantam eggs, or 5 if they are very small makes the same size cake.

[Luvachicken]

Any idea how I would make my usual Christmas cake ?

 

It uses 9 oz plain flour, 8 oz butter, 8 oz dark sugar plus all the other ingredients with 4 large eggs.

I usually make it in the October 1/2 term, but I might have to make it sooner as the breeder I got them from said they might not lay between October and February.

 

Thanks for all your tips so far

xx

[The Dogmother]

I'd weigh out enough eggs until you have roughly 9oz worth of eggs.

[Lesley]

I'd weigh out enough eggs until you have roughly 9oz worth of eggs.

 

....and you could freeze them to keep until October, they'll be fine for cake. Just break up the eggs without beating and freeze until you need them.

[Plum]

Thank you both for that.

I remember making lemon curd at school ( many years ago ) and although it smelt lovely it had that distinctive school taste to it I just need a jar and some lemons

 

Have your seen Omlet lemon curd

[Luvachicken]

Thank you both for that.

I remember making lemon curd at school ( many years ago ) and although it smelt lovely it had that distinctive school taste to it I just need a jar and some lemons

 

Have your seen Omlet lemon curd

 

 

Well, I saw the other recipe that made just one small jar - but I only had a big jar so I made double but it didn't matter because I made it for my dad for Father's Day. It was well tasty

I might try that recipe next time - thanks Plum xx