Ingredients Series: Eggs

We're almost there. You've learned about so many baking ingredients (Flour, Sugars, Butter vs. Margarine, Baking Soda vs. Baking Powder, Vanilla), and today we're talking about eggs! Do you know what an egg does in a recipe? Well, it does a few things! 1. It creates structure and binds ingredients together.. 2. Adds moisture. 3. The yolk makes baked items more tender (because of the fat in it). 4. Can add color or browning. Did you know that chicken eggs come in different sizes? You'll mostly see the "Large" variety at the store. Unless a recipe specifies otherwise, assume they mean a large egg. Did you know there are grades of eggs? The highest quality of an egg is graded a "AA." This usually means it's super fresh. An "A" grade is a great egg, but not super duper fresh. And the lowest grade is "B." Why does freshness matter? The fresher the egg, the more held together it is. If you cracked an "AA" next to a "B" you'd see that the "B" spreads out and the yolk is quite flat, where the "AA" yolk is tight and rounded on top. But remember, these grades are given at time of processing. Meaning depending where your eggs come from and how long it takes to get to the store, to your house, and into your baked good, a "AA" could already be an "A." So check where eggs come from, their packaging, sell by or use by dates and make your decision from there. I prefer to use the "A" eggs because they work great and don't cost extra. Have more questions about eggs? E-mail me at or comment below! #eggs #bake #baking #recipe #learning #education #bakingingredientblogseries

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