If I’m making a Victoria sponge, a Madeira cake or even a fruit cake, I find it useful to know exactly how much eggs weigh. I searched high and low on the internet for this information but I couldn’t find it anywhere. So I have weighed individually the contents of three of each of the common UK size of egg – extra large, large and medium – and here are the results:
How much do eggs weigh
|Extra large eggs||Large eggs||Medium eggs|
Whilst thinking about eggs, I also realised I would find it useful to know:
How to check if eggs are fresh (my friend’s delicious home-produced eggs are not date stamped)?
How long can I store whole eggs?
How long can those separated yolks last following a meringue making session?
And here is what I have discovered: with the egg shell on and in one piece, as an egg gets older the white will begin to produce carbon dioxide. Amazingly, this passes through the egg shell and is replaced by air. And so, if you put a new egg in a bowl of water it will lie on it’s side. But if you put an older egg in water it will stand up as there is more air inside.
As an egg gets older, the yolk and white begin to break down within it. This means that if you break open a new egg you’ll see the yolk is domed and stands firmly above the white; the white will sit neatly around the yolk on the plate. If you break open an older egg the white will spread more and will appear watery. The yolk will be thin and flatter than in a young egg. An older egg won’t hold together well when being fried or poached, but is still good for scrambled eggs, meringues, cakes or a soufflé.
What about storing whites and yolks?
Egg whites contain a natural bactericide and will keep in the fridge for up to 3 weeks. Or they can be frozen for up to 3 months. Egg yolks should be covered with water and cling film, which stops a hard layer forming on top, and will then safely store in your fridge for up to 3 days.