Chicken eggs are one of the core ingredients in all kinds of baked goods, from cakes and cookies to bread and tarts. Here is our guide to choosing eggs for cooking and baking.
Why Eggs Matter in Baking
In baking, and especially in cakes, eggs are combined with flour, sugar and butter to form the cake batter. Eggs create a foam that helps the cake rise and become fluffy. The yolk is also a source of emulsifiers that help hold air in the batter, and it adds flavour and moisture to the finished cake.
Why Bakers Use Chicken Eggs
Bakers choose chicken eggs rather than duck eggs because duck eggs are too large. Baking requires precise measurements, and standard recipes are based on chicken eggs, so duck eggs make proportions harder to judge. Duck eggs also behave differently and can make a cake firm and tough, and they have a stronger eggy smell than chicken eggs.
Choosing the Right Egg Size
Chicken eggs on the Thai market are priced mainly by size. In Thailand, eggs are graded into 7 sizes by the weight of each egg (including the shell):
- No. 0: the largest, at least 70 g per egg
- No. 1: extra large, 65–69 g
- No. 2: large, 60–64 g
- No. 3: medium, 55–59 g
- No. 4: small, 50–54 g
- No. 5: small, 45–49 g
- No. 6: the smallest, no more than 44 g (rarely found)
Each size suits different eaters, mainly because of the amount of egg white: bigger eggs contain more white. Sizes 0–1 are therefore well suited to athletes and people who exercise and need more protein.
Sizes 2–3 suit most people, providing enough protein and other nutrients for normal daily needs. Small eggs, sizes 4–6, are suitable for older people or patients with certain conditions who need to limit how much sodium they get from egg whites.
For baking, follow the egg size your recipe calls for. Most recipes use size 3 or 4 eggs, which weigh 50–59 g each.
How to Buy Fresh Eggs
Choosing eggs is not just about size; freshness matters too. If you buy from a department store or supermarket where the production date is printed on the pack, choose eggs produced as recently as possible, ideally no more than 3 days earlier.
At a fresh market, feel the shell. A rough, slightly gritty shell means the egg is fresh, because its natural coating is still intact. A smooth shell means the egg is older. Knowing this simple rule will help you pick fresh eggs for baking and all kinds of cooking.
