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Old school recipe and a question.

seijoed

Swedish pancake batter.
300g flour
1200g milk
6 eggs.
5-10g kosher salt. (I eyeballed and re-weighed)
It is easier to add salt after the first trial.

Mix flour with half the milk for a smooth batter, add rest of milk, add one egg at a time and the salt, let it rest and leave it at least 30 minutes in room temp before using.

Add about 50g of melted butter and whisk in before frying.

Then the question, what is a right size egg?
Is the egg weight in these type recipes derived by iteration?

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Comments

Chris_Young_80640

I'm not sure I totally follow your question. I would assume a large egg, but I'm unclear what you mean by iteration?

seijoed

Oh, I get my eggs at Safeway or King Soopers here locally, we always buy "Large" but is that a reference egg so to say? Or should the weight be calculated to a total egg amount?

Tim_Sutherland_52834

Most recipes are written for large eggs. For older recipes where the eggs size is not stated I use large eggs and I am yet to find a recipe where this has not worked.

If you want to know the difference between the egg sizes the USDA spells it out.

If you want to know what is allowed in your food the FDA's Defect Level Handbook is a fun read.

seijoed

@Tim, awesome - exactly what I was wondering, thanks!

Brendan_Lee_56950

I was reading a post on Ideas in Food the other day where he weighed large eggs and they mostly differed by +/- 2g so I think you'd be safe with large eggs as a quantifier.

seijoed

I think I read that one too, yup - thanks guys!