I recently purchased a scale, and started to weigh rather than measure my ingredients. My question is how do I compensate for any difference (over or under weight) when weighing whole eggs? Should I add more white, yolk, or scramble one together to make up the difference?
I am lucky that I live out in the sticks and can go out and get still-warm just-layed eggs to bake with when I’m at home, The only disadvantage I thought I had was that the eggs vary from 45 gms (in the shell) to 70 gms each. When using grade A large store-bought eggs, the in-shell weight is usually between 53-59 gms each, and at close to 49-52 gms each without shells, so I had been just selecting eggs that totalled close to the weight I need for a recipe (plus 3-5 gms/egg for the shells), then crack the eggs and weigh them without the shell to get really close when scaling up or down for a recipe, adding a little water if only off by a few grams. I had never considered it an advantage, but I guess it falls that way (and the eggs are always fresh!).
I would imagine that you could buy a carton or two of med and/or jumbo eggs if you want to get closer with whites or yolks and mix and match the same way, but for whole eggs, the scrambling idea sounds easier. You can always freeze the seperated yolks and whites when not needed in a recipe as mentioned above.
Hope This Helps.