Problems baking with fresh eggs???

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by There A Chick, Dec 16, 2008.

  1. There A Chick

    There A Chick Out Of The Brooder

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    Jun 7, 2008
    Creedmoor, NC
    These fresh homegrown eggs are definitely different than store bought eggs (we all know that)! But we're doing some xmas baking, candy and cookies and some sweet breads and my mom and my DH think that the fresh eggs are making everything come out too hard. So, I was told to ask on the board what the deal is, if that can be true or not.

    Why they think this is, is because of the divinity, some people call it sea foam, you know its that white candy stuff that you make from egg whites. My mom was making it and you whip up the egg whites and sugar until its frothy and she said that usually it takes ~forever~ to beat it to get it to that point, and this year (first year with my fresh eggs), evidently it got to the frothy thick point incredibly fast, and the resulting candy has a completely different texture, i.e. better, richer than before, and yes, HARDER. I usually hate the stuff and never eat it but this years stuff was fantastic. So, I told them it turned out so good because of the fresh eggs, it got harder, so now they're thinking that all their other baked goods got too hard because of the eggs. I don't think so, what do you guys think?
     
  2. ams3651

    ams3651 Chillin' With My Peeps

    Jan 23, 2008
    NE PA
    ive never had a problem but if you eggs are small keep in mind that most recipes are based on using large eggs.
     
  3. Renee

    Renee Chillin' With My Peeps

    May 7, 2008
    CALIFORNIA
    That was my first thought. Perhaps the size of the eggs translates into less liquid/ harder result.
     
  4. chickenma

    chickenma Chillin' With My Peeps

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    Sep 8, 2008
    North Carolina
    I use all my fresh eggs for baking cookies, cake. Even my DH Quail eggs are used to make yummie dessert for me and my family.
    We don't have any problems here . [​IMG]
    Make sure you have the right amount eggs. If I use normal 2 eggs for my eggwhite, I will use 10 quail eggs instead.
    Maybe it's just me but I think it taste better then store bought eggs.
    Maybe because I put a lot of work and love in my chickens . [​IMG]
    [​IMG]
    If you put the frostwhite to long in the oven they will get hard too.
    Good luck
     
  5. Sugar Sand Farm

    Sugar Sand Farm Chillin' With My Peeps

    Apr 24, 2007
    North Florida
    The only thing I have baked that was different was cream puffs. They just would not rise like they did when I used to make them with store eggs. Other than that I usually use duck eggs as I find they are much richer than chicken eggs and better for baking.
     
  6. JennsPeeps

    JennsPeeps Rhymes with 'henn'

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    Jun 14, 2008
    South Puget Sound
    I made brownies the other day & they weren't harder. If anything, they were richer.

    I think it has to do with water content in the store eggs. I've noticed that my home eggs have whites that are much denser & firmer. The yolks have a brighter color.

    If you're worried, weigh a store bought egg yolk & white separately. Make sure your home eggs measure/weigh out the same way, even if it means using 2.5 home eggs instead of a 2 store eggs (or whatever).
     
  7. Finer in SC

    Finer in SC New Egg

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    Aug 29, 2015
    Upstate South Carolina
    I love to bake pound cakes, but my cakes are coming out thicker and more dense than with store bought eggs. The cakes bought with store bought eggs have a nicer, lighter texture. Of course I want to use my eggs. Suggestions? Less eggs? Beat the eggs? Anyone else have this problem solved? Thanks!:/
     
  8. Janine1

    Janine1 New Egg

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    Apr 30, 2017
    The problem you are having with the farm fresh eggs in baking is that they are too fresh. If you keep them for a week or two before using in baking you will find the texture to be lighter and the rise better. The reason for this is that once the egg has aged a bit it is able to incorporate more air in it during the mixing process than when it is very fresh.
     

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