At Christmas I made yorkshire pudding. (eggs, flour, milk in hot fat in a pan) Normally it puffs up and gets all crunchy and brown on the top parts and the thicker parts chewy. This time I had a brown chewy mess. Tasted good but looked very sad. At the time I thought I must have done something wrong. Well I also make a puffed oven pancake. Very similar ingredients cooked in hot melted butter. It puffs up the same way. Only mine are now coming out flat. Then this week I made popovers. Same thing. No puff. We only started getting our own fresh eggs this past November. What is going on???? Are the eggs too fresh? Any ideas? Thanks!
Fresh may be the problem. Let the eggs set out on your counter a couple of days and see if that works. I keep one carton of eggs stuffed in the back of the refrigerator that everyone knows not to eat, because they are my cooking eggs. But to tell you the truth, I think it is sun spots or something, because this month has been kitchen disaster month. I'm getting to were I am afraid to make rice. I went from Christmas baking superstar to has been. I hope it starts to work out better for you.
According to my cookbook really fresh eggs do not make full volume when beaten like for merangues and such. Maybe there is a problem with other things too. Try letting them set is the fridge for a few days before you use them and see if it makes a difference.
If you have only been getting eggs for a couple of months then they are pretty small. Are you compensating for the small eggs by using more? You might need to use a scale and weigh out your eggs. I think a large egg is 50 grams (no shell).....but don't quote me on that, check the 'net.
