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I was at a bakery in Portland and saw them weigh every single egg
The head baker told me their cake recipe changed from 3 large eggs to 185 grams of egg, and the texture got way better. Now I weigh all my wet stuff, not just flour and sugar. Does anyone else think volume cups for liquids are just a bad guess?
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emmaj3318d ago
lol that's wild. I bet it even helps with stuff like mayo or custard where the egg is the whole point.
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thea_mitchell2018d ago
Ever try making mayo with a duck egg, @emmaj33? The texture is unreal, like a whole different food.
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simonp4716d agoMost Upvoted
Wait, isn't mayo already mostly egg? But yeah, @emmaj33, duck eggs are so much richer for that kind of thing.
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