- May 22, 2009
- 343
- 1
- 119
I have been doing my baking with my pullet eggs and when I first started to use them my thought was that b/c of their size I would use 2 if recipe called for one, etc etc. But I thought no I'll just use one and see how it works. My RSL eggs would be considered med. size eggs, my BR egg is small, considerable smaller than the RSL. I was making pan cakes which calls for one egg so I used one of the BR eggs and the pancakes were so lofty and fluffy.
I used the same box mix when I made them too. I have noticed this with brownies, breads and cakes too.
Theres alot of science in cooking and I can't figure this one out. Why would using a smaller egg lead to these results? Makes me wonder why I wasted money on those extra large eggs at the store for so many years before I had chickens thinking they were better.
So lets hear it for pullet eggs! Any one able to shed some light on this for me??
Edited to add- I'm not sure this is where this post belong, so please move if necessary, thx
Theres alot of science in cooking and I can't figure this one out. Why would using a smaller egg lead to these results? Makes me wonder why I wasted money on those extra large eggs at the store for so many years before I had chickens thinking they were better.
So lets hear it for pullet eggs! Any one able to shed some light on this for me??
Edited to add- I'm not sure this is where this post belong, so please move if necessary, thx
Last edited: