How many bantam eggs per...? -Ratio-

[Chicken0Boy]

I am wanting to bake a cake, but I have a small dilema. How many bantams (silkie) eggs do I need if it says 1 (store bought) egg? Is it the same amount?

 

[CityGirlintheCountry]

I think the ratio is 3 banty eggs equals 2 regular eggs. Truthfully though, since banty eggs can vary in size, I just guess. Usually I use one silkie egg to equal half a regular egg.

 

[Majestic Lane Poultry]

I agree. It would take at least two of my silkie eggs to equal one of my leghorn eggs.

 

[bigmike&nan]

Quote:
This is where measuring in a pyrex measuring cup comes in handy: measure 1 store bought egg, then add another, and then another. Annotate what the reading is for each. As a general rule I use three of my bantam eggs to equal two store eggs. I tell ya our fresh eggs sure make everything richer tasting.

 

[ChickyLaura]

I have always used 2 banty eggs myself. Everything has always seemed to turn out yummy!

 

[franklinstreetwest]

I don't have it commited to memory perfectly, but I am thinking that 1 "regular" egg is about 2 tablespoons. If you were to determine the mass of an average eggs in a stable measurement, then you could meter out the correct amount of banty eggs for a recipe.

I'm lazy and do a 2/1 ratio for most basic things. If it's something that I need accuracy on I actually track down the proper convertions....since I don't have it memorized that should tell you how often I've taken the time to do that, lol.

 

[bigmike&nan]

Quote:
I dug into some notes from Introduction To Baking and Pastry taught by chef Robert Parker (boy every day I had writers cramp this guy talked so fast and taught so much)... Here's the spiel on eggs. Looks like an egg weights 1 1/2 ounces - or 9 eggs equals 2 cups (a pound).



EGGS:

Whites: albumin protein (no fat)
Yolks: whole protein (33% fat)

Shell is pourous, store away from odorous food items (such as
meat, garlic, and fish). Large eggs are the standard used in the pastry
business. Grade AA are the standard used in the pastry business.
Whites weigh about 1 oz., yolks weigh about 2/3 oz.

9 eggs per lb.
24 yolks per lb.
16 whites per lb.

Grading is based on the thickness of yolk (how it stands up),
the size of the white (it's stiffness-not runny), size of the air sack,
and then cleanliness of the coops the chickens are raised in. An
egg producing establishment is given a grading "rating". To protect
against salmonella the eggs are washed (they used to be run through
a clorine solution).

Yolks can be dark or light (the color is based on the chicken's
diet), shell color determined by the breed of the chicken (only). Cook
eggs to 160 degrees for a few seconds, or 140 degrees for three min-
utes to kill salmonella. In recipes using raw eggs use pastuerized eggs that come in plastic containers. Blood spots in yolks are a
harmless blemish that gets into egg before the shell forms.

Smaller eggs are produced by younger hens, larger eggs by
older hens (best eggs), and very large eggs by even older hens (they
are inferior to large eggs. Eggs can sit in stores up to 4 weeks, the
average is 5-10 days. A two week old AA grade egg drops to a A
grade. Don't buy eggs that are sitting in an aisle display, only buy
eggs from the refrigerated areas of the store. BUT, when using eggs
in a recipe you get best results with eggs that are at about room
temperature.

 

[BettyR]

If you have a food scale that will weigh in grams...one large egg is 50g.

I always weigh my eggs before putting them in a recipe, takes all the guess work out.

 

[Chicken0Boy]

Ok, so instead of doing all the measuring I am just gonna do 2 banty eggs per 1 store bought egg. Thanks for all the help y'all!