Sometimes in this blog I give weights in grams for eggs. Large, medium or small eggs of course have different weights so giving the weight in grams allows for more accurate results especially when using eggs from your own hens-which can be a range of sizes.
On average a egg weighing 60g, roughly 30g will be white, 20g yolk and 10g shell.
Freshness:
I should have mentioned this in relation to meringue, but freshness can be your enemy when making meringues. Older egg white produces better results. So if you have your own hens and despite following the clean, dry, soap free bowl and no fat.yolk in the white rules, find that your whites are flat, it could be that your eggs are too fresh-better to use some a few days old.
Storing and Temperature:
- If you have whites left over after using the yolks but have no immediate use for them, down throw them away-you can freeze them in a container with allows for plenty of room between the surface and lid because the whites will rise up a little (you'll see what I mean). Defrost before use in the fridge overnight.
- Whites and whole eggs also give better results when used a room temperature.
- Store your eggs upside down (pointy side down) in the fridge and you'll find they'll keep fresher longer.
- A raw egg that is placed in water should stay on its side-this indicates freshness. An egg that floats is gone or going off (depending on the buoyancy).
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