Eggs are eaten not only as an independent product, but also as a component of many dishes of our cuisine and cuisines of different countries of the world. But not many people know about that, but it is important to choose the right amount of products for one or another dietary meal, calculate calories for dietary meals.

In the Russian Federation, the weight of eggs is divided according to the established legislation. After all, this issue is important not only in the personal households of citizens, but also when selling of this product in the shops. Depending on the established category of chicken eggs, the weight will also depend.

As for the average indicators, if you do not buy a product in a store, but simply collect what the chicken has carried, then it will weigh about 40-65 grams. Most often we are talking about 60 grams. So, it is this weight that can be considered the average for a standard chicken egg.

Interesting! It turns out that in one kilogram of eggs, depending on which product category to weigh, there can be from 15 to 25 medium-sized eggs. A dozen chicken eggs, respectively, carry about 400-650 grams.

The weight table shown is for eggs in shell. But it can also excrete the weight of an egg without shell, as well as separately the weight of the protein or yolk. Let's take a closer look at this data.

Selected egg: 65-74.9 weight in shell, 59-68 grams weight without shell, 36-41 grams weight of protein and 23-26 grams weight of protein.

Features of marking

It turns out that if you buy a product in a store, then you can determine the weight of an egg by simply looking at the markings. It must be applied to poultry farms after sorting. Eggs of the third category are most often used in cooking, which weigh an average of 40 grams.

Marking is applied to each egg in mandatory, it is clearly spelled out in the legislation. By the way, the price also depends on the category. The third category of eggs is, of course, the cheapest. After all, such a product will be the smallest in weight.

Large eggs can only be obtained from elite chickens. They differ not only in their size, but also in the conditions of detention and even in the variety of food. But this fact does not mean that large eggs are always tastier than small products. The same can be said for the benefits.

Here, rather, the difference is only in the profitability of sales. So, what size eggs to buy depends only on the desire of the hostess and financial capabilities: they will all be tasty and healthy.

Interesting!The world's largest egg has been recorded in Cuba. It weighed 148 grams. The smallest egg was laid by a chicken in Papua New Guinea, its weight was only 9, 7 grams.

Now you can easily navigate which chicken testicles are by weight, depending on the marking, the presence or absence of the shell. This knowledge is extremely useful when observing the correct diet food and preparing a variety of dishes.

According to the law in Russia, eggs are supposed to be sold not by weight, but by the piece. Right at the poultry farm, after laying, the eggs are sorted, dividing them into several weight categories, then marked and packaged. So learn approximate weight eggs can by marking, which is either applied to the surface of the shell, or written on the packaging and price tag. A complete list of possible categories is shown in the table below.

What do numbers and letters mean?

Numbers 1 , 2 , 3 and letters ABOUT (selected), IN (highest) indicate the weight category of eggs.

Letter FROM (table) refers to an egg with a long shelf life, suitable for human consumption.

Letter D (dietary) means a fresh egg of high quality, which, after 7 days of storage (from the moment of laying), will lose its advantages and become a regular table egg.

What kind of eggs to buy for recipes?

In domestic culinary recipes it is customary to use the smallest chicken eggs of the third category weighing 40 grams.

Why are eggs sold by the piece and not by weight?

In Russia, this is prescribed by law. And there are many.

I weighed the purchased eggs, it turned out that they weigh less. Are we being deceived?

There is no doubt that poultry farms can deceive customers by dishonestly labeling. But, only a special check from Rospotrebnadzor can prove this. However, usually the weight does not match because during storage the eggs lose weight very quickly due to the evaporation of moisture through the shell.

Do not use cracked eggs. When shopping, don't hesitate to look for cracked egg-free packages.

If you do not trust the store or poultry farm, then check the weight of the eggs right in the store on a check scale.

Wash them with soap and water before cooking.

Yolk, protein and shell weight

Most of the egg is white. When long-term storage some of the water from the protein evaporates, as a result of which the total egg weight is reduced. Often weight loss can be replenished by adding protein pure water, but this is only in the case when, according to the recipe, the protein or the whole egg must be shaken.

Weight of imported eggs by marking

Why eggs are sold not by weight, but by the piece

It is convenient to sell by piece in packages, by weight - it is inconvenient

1. The weight of the eggs during storage is significantly reduced due to the evaporation of moisture through the shell. In practice, this will lead to the fact that the trading network will buy from the poultry farm, for example, 1000 kg of eggs, and will sell only 950 kg. The loss of weight of eggs due to evaporation will have to be included in the trade margin, which will increase the price.

2. Eggs are a fragile product, the more operations are performed with them, the more eggs will break and crack. When weighed during the sale, the amount of broken goods will increase, which will also negatively affect the price and quality.

3. Eggs should not be sold together with other products due to the possibility of contamination of neighboring products with salmanella. Therefore, in order to provide an opportunity to buy the number of eggs that is not a multiple of 10, the store will have to open a special department for the sale of eggs and an additional workplace. As you understand, the price of eggs will skyrocket to indecent values, and small shops will not be able to afford to sell eggs at all.

Many poultry farmers are interested in the question - how much does a chicken egg weigh?

Egg weight

Raw and boiled eggs are a source of protein and other useful for human body substances. It should be consumed daily to replenish protein and calcium stores. Compared to the types of eggs of other birds, chicken has a fairly modest average weight - about 55 - 60 grams in each piece. Only quail eggs are smaller than it - 10 - 12 grams and guinea fowls - 25 grams. For comparison, goose weighs from 180 to 220, duck - from 80 to 100, turkey - from 70 to 80, pheasant - from 60 to 70. It is clear that the mass of the cooked product will be slightly larger.

In addition to the mass, a common man in the street is interested in the meaning of the letters applied to the surface of the shell. FROM - table product, which has a long shelf life, can be used for eating and cooking. D - dietary products, fresh, subject to purchase in the first week. If a week has passed, the product automatically goes to group C.

There is a classification by category, which depends on the variety and average weight. Eggs top grade can have a mass of 75 grams or more. Selectives weigh about 65 - 75, and the stamp on the store looks like O, CO, DO. Category 1 products can tighten from 55 to 65 and mark 1, C1 or D1. Category 2 products are capable of weighing somewhere between 45 and 55, on which you will see a mark 2, C2 or D2. There are also eggs of 3 categories, their weight has rather modest indicators - from 35 to 45, marking 3, D3 or C3 is applied to the surface of the shell. The latter variety is most often found in recipes as a main ingredient in dishes.

In Europe, when packing, the classification is somewhat different from the usual for our country - it depends on the external and internal characteristics of the product, and the letters A, AA, B are used for marking. As for the size, in Europe eggs are also divided into very large, large, medium and small.

There are generally accepted standards for the weight of the protein, yolk and shell. For products highest quality these figures are 46, 25 and 10 grams. In eggs of the selected species, the protein should weigh 40, the yolk 22, the shell 8. In the first class, the protein has a weight of about 34, the yolk - 19, the shell 7. For the second class, such indicators are relevant - 29 protein, 16 yolk, shell 6. The third class has the weight of the protein is about 23, the yolk is 12, the shell is 5.

Knowing the answer to the question of how much one chicken egg weighs can help with cooking. Since in almost every of them it is important to observe certain ingredients, to determine the number of calories, subject to dietary nutrition. For standard product, which everyone can buy in the store, the average weight is 60 grams. It turns out that in one kilogram, depending on the species in the classification given above, there may be from 15 to 25 pieces of medium size. A dozen will tighten in weight about 400 - 650.

In order to prevent the development of undesirable diseases when using this most valuable product for the human body, it is recommended to use it for food after heat treatment. Experts say that raw protein is absorbed by the body only by half, that is, it clogs it with decay products. Before cooking, the products should be washed and dirt removed from the shell surface. This is done under the stream warm water, which creates pressure inside, which will help to avoid the penetration of bacteria and dirty parts. You can prepare a product of chicken vital activity in many ways - by frying, cooking, dissolving in hot waterby adding to cocktails, salting or pickling, adding to cutlets or croutons, biscuit dough or meringue.

Video "The benefits of chicken eggs"

The records provide valuable information about how eggs affect our body, their valuable nutritional and energetic propertieshow to choose, store and prepare them correctly.

A chicken egg is valuable product, which should be included in the menu of everyone who is not indifferent to his health and appearance. It contains everything a person needs nutrients, including protein, as well as vitamins, minerals. For those who often prepare dishes using them or adhere to the system proper nutrition, it is very important to know how much a chicken egg weighs.

general information

Each of us, when buying a dozen of these delicious ingredients of any dietary menu drew attention to the fact that on the shell of each of them there are different letters and numbers. It can be C, O, accompanied by a certain numbering. This alphanumeric combination is called marking. Its simplest type will contain at least two characters - for example, C1. There are also more complex variations of stamps, where the manufacturer and other information are indicated. In order to easily and independently, without scales, determine the weight of a chicken egg, you should understand the marking and learn to understand it.

The first character indicated in the marking will indicate the type dietary product, then its category is already indicated - it can have an alphabetic or digital designation. In this case, the scope and expiration date depend on the first part of the stamp. Accordingly, two types of eggs are distinguished:

• D - dietary, which have a shelf life of no more than a week (7 days) from the moment of sorting the eggs at the poultry farm. If they have not been realized within a measured period of time, then they become canteens;
• C - canteens that can be stored for up to 25 days.

In general, the canteen is not at all worse in its qualities than the dietary one. It's just that the second will be fresh and will be on the store counter for a shorter period. Such components of the dietary menu can be used as in boiled, fried typesand in raw, use as a valuable ingredient in confectionery, they are suitable for feeding young children.

The weight of the egg, depending on whether it is table or dietary, depends slightly, but it is still worth remembering that during storage of the product for a long time, moisture is lost due to the evaporation process through the shell. That is why even eggs of the same category and the same size, but just laid by a chicken, will be heavier than those that have been lying on the shelf in the supermarket for some time.

Minimum, average and maximum weight depending on the category

Also, the marking without fail includes the designation of the category, of which there are only 5. Thanks to these "signs" it will be possible to just determine what the size and average weight will be. These are 1 - the first, 2 - the second, 3 - the third, B - the highest and O - the selective category. Knowing how much one testicle of a certain type weighs, you can roughly determine its weight.

Thus, it turns out that the average weight is about 50-60 g. Two-yolk ones, due to the double norm of yolk content, weigh, as a rule, from 80 g.

In recipes, the smallest chicken eggs, of the 3rd category, weighing about 40 g are always taken as a basis.

By the way, this method of marking is used only in Russia and it is these values \u200b\u200bof indicators that will be relevant in our country. Abroad, the marking will be completely different, and the standards average weight there are somewhat different from the usual. For example, in Europe, the letter designations will be as follows - S, M, L, XL - and resemble clothing sizes. And the average weight indicators there vary from 53 to 73 g.

Mass without shell

Each egg has three constituent parts - the yolk, the white and the shell. In this case, the share of the latter component is equal to 10-11.5% of the total weight. Knowing this, it is easy to calculate how much one peeled chicken egg weighs. And to calculate this indicator is important for those who eat strictly according to a certain program, and also like to cook exquisite dishes according to exact recipes.

The mass of the shell does not depend on its color - it can have any color, and this is more likely to indicate the breed of the bird than the weight.

At the same time, you should not consider the shell as an absolutely useless part. It is perfect for use on the farm - it is used as a feed additive for chickens, it can be used to make an excellent fertilizer for flowers. And even children's crafts using a crushed shell can decorate a home.

Raw and boiled

Eggs can be eaten in different forms. At the same time, it is very popular boiled product, it is often included in the diet for every day of any person, and can also be used to prepare all kinds of dishes. And for those who strictly monitor their diet, it is especially important to calculate how much a boiled chicken egg weighs in order to draw up a menu.

Since during the cooking process the contents of the shell have nowhere to go, and moisture loss is not observed, it can be said with confidence that boiled product will weigh the same as raw. In this case, in both cases, the shell is not taken into account. But after frying, its mass will decrease slightly.

Yolk and protein mass

Sometimes you need to know how much protein is contained in a chicken egg by weight, as well as how much yolk it contains. These indicators can be calculated by knowing the percentage of all the constituent parts of the product. So, the protein contains about 55-58.5%, and the yolk - 30-35%. The approximate figures can be found in the table.

Knowing how many grams of protein are in one chicken egg is especially important for those who monitor their health, adhere to the basics of proper nutrition, and take care of their figure. It is recommended for such people to eat only this part at all, separating the yolk from it.

Interestingly, it is the egg, despite its invaluable usefulness, that is considered the source of cholesterol. And most of this substance is concentrated in the yolk. Therefore, it is important to eat chicken eggs with care. And knowing the weight of the product that the chicken gives will help control the amount of cholesterol.

Content of the article:

Why is it important to know the weight of a chicken egg. Their weight categories. Differences between Russian and European categories. Why do they differ in weight.

Not all buyers think about the size and weight of the purchased eggs. If we need a couple for a recipe, we just take them from the fridge. In some cases, for successful preparation dishes, for example, for baking, it is necessary to take into account how many grams are in one egg. For culinary purposes, special tables have been developed for converting the number of eggs of one size into the number of another size.

Also, when preparing dishes, it is important to pay attention not only to the mass of the chicken egg, but also to the amount of yolks in it. After all, sometimes you come across options with two yolks. Breeders have learned to manage the reproductive cycles of chickens so that they lay just such eggs. Replacing regular product on one with two yolks, you risk getting a non-standard result.

Weight categories

For the sake of objectivity and convenience, eggs are divided into categories not by size, but by weight. When purchasing a package, do not assume that they are all the same in it. They are formed not according to the individual weight of 1 egg, but according to their average weight in a package. This is due to limitations in the technology of automatic egg sizing. In the same package, they may look different in size, but their weight usually fluctuates within a certain range, regulated by the documentation.

• C3 - third, weight less than 45 grams;
• C2 - the second, 45-55 grams;
• C1 - first, 55-65 grams;
• Oh - selected, 65-75 grams;
• B - the highest category, more than 75 grams.

If we take the average weight of an egg equal to 50 grams, then its weight without shell will be 5 less. The mass of egg white is on average 27 grams, and the yolk is about 18. During cooking, the weight does not change significantly, as well as the ratio between yolk and protein.

The imported product can be seen in the store. As an approximate analogue, you can use the following correspondences between Russian and European markings:

• S (Small) correspond to Russian C3 and C2;
• M is C1;
• L - O;
• XL - B.

If you use this product for preparing basic dishes (omelet, scrambled eggs), then the weight of one chicken egg will not matter much.

In most baking recipes, the ratio between the weight of dry and liquid ingredients and the added volume of yolks and whites is important. Most of them also use large eggs (i.e. the first category).

Volumetric characteristics of one large egg:

• 3 tablespoons ( 45 ml);
• 1 egg white \u003d 2 tablespoons ( 30 ml);
• 1 egg yolk \u003d 1 tablespoon ( 15 ml).

The reason for the difference in weight

Growing up, chickens begin to lay larger and larger eggs. Weight 1 pc. chicken eggs are influenced by the breed of the layer, seasonality, feed composition, lighting conditions and a number of other factors. Agricultural producers use these methods to produce larger specimens.

Among those on sale, the smallest are quail eggs, weighing only 10-12 grams, and the largest - the ostrich ( about 1.5 kilograms).

The most important source of protein in our body is bird eggs. Information about how many grams of protein in one egg, different types birds have different meanings. The most commonly used are chicken and quail eggs.

In addition, nutritionists, experts healthy eating and athletes take into account the amount of pure protein in the egg, while chefs or those who are losing weight are interested in how many grams of protein in one egg - as one of the components of a highly nutritious product.

Such different bird eggs

The amount of protein in birds' eggs depends on the total weight. different eggs... So, for example, an average chicken egg weighs 50-55 g, quail - 10-12 g, goose - 200 g, guinea fowl - 25 g, pheasant - 60 g, turkey - 75 g, duck - 90 g. The palm is held by weight ostrich eggs (900 g), second place - the Australian emu bird (780 g). If the white of an egg is 55-60% of its total mass, then it is easy to calculate how many grams are in the white of one egg in waterfowl or exotic birds. In official cooking, they are not recommended for use, since they are considered a possible source of infectious diseases even after heat treatment.

How many grams of protein are in one egg white?

Chicken or quail protein consists of 87% water and only 11% - of the main nutrient - protein. The remaining 2% is formed by various minerals and ash. To calculate how many grams are in the protein of one egg, you need to know the category of chicken eggs, which takes into account many parameters, including the weight of the product. This table will help you navigate and find out the required result without using calculations:

Formula for calculating the mass of protein in an egg

Knowing the category of chicken eggs, you can easily calculate how much 1 egg white weighs. How many grams, for example, are in the first category egg white? Its weight can be found in the table, it is approximately 55-65 grams. Protein in the total mass of eggs is 56% - in chicken and 60% - in quail. For convenience, it is believed that the yolk takes up 1/3 of the mass of the egg, and the protein - 2/3. Calculation formula: find out the weight of an egg in accordance with its category and multiply by 2/3. Therefore, when calculating (or from the table given in the article), we get 36.7-43.3 grams of protein as a product.

For example, in quail egg includes, on average, 6 g of protein.

For athletes and people adhering to healthy lifestyle rules

Plays a major role in the exceptional nutritional value and benefits of eggs biological value - this is how nutritionists call the degree of assimilation of the product. Eggs are easily digestible food, it is digested by 98% by our body, so it nutritional value is the reference. For building muscle mass athletes need to consume at the rate of 2-3 g of high-quality protein per 1 kg of their body weight. Having learned how many grams of protein are in one egg, you can calculate required amount product in the diet for effective muscle building. Boiling or frying eggs without adding oil does not affect the protein volume and it remains unchanged.

But fried egg in butter contains 14 g of protein, omelet - 17 g of protein, and with the addition grated cheese - 15 g. Protein - low-calorie product (44 kcal per 100 g). A daily two-protein omelet for breakfast can help you lose 67% more weight than other foods with the same calorie content. Many losing weight have a question about why 100 grams of eggs contain 12.7 g of protein (protein), and the same amount of egg white - only 11.1 g. It turns out that the yolk is almost 1.5 times richer in protein than protein: 16.3% versus 1.1%.

How to eat egg white correctly?

Nutritionists recommend be sure to expose an egg or protein heat treatment... Doctors do not advise eating raw eggs, since they are digested by the body by only 50%, and can also become a source of salmonellosis. Do you know how many grams of protein are in one egg? Having boiled two soft-boiled eggs for breakfast, you can get a personal daily rate protein.

Liquid yolk, if there is no allergy to its components, will become an excellent choleretic agent, reduce the risk of heart attack and become an obstacle to the development of cataracts. Egg white will provide useful enzymes, protein, B vitamins and glucose, vitamin K, niacin, choline and essential amino acids that help in the synthesis and regeneration of cells and tissues in our body. There are no contraindications for egg white, except for individual intolerance.

Chicken eggs are a versatile product that is indispensable in the kitchen of any housewife. You can easily and quickly make breakfast from them, they are boiled, fried, made snacks, salads, added to baked goods. It's hard to imagine a kitchen without them. But if any complex dish, with a large set of ingredients, where you need to know the mass of the products used, it will be useful to know how much a chicken egg weighs. So it will be much easier to navigate how much you will need to add as a result of the product.

Finding out the mass of one chicken egg is not so difficult. To do this, first of all, when buying a product, you need to pay attention to the packaging. Usually it uses a special marking, which determines the category of the product and, accordingly, the weight. So, the following categories are distinguished:

1. The third category - by weight, they reach about 40 grams and are considered the smallest. They are most often designated by the C3 marking.
2. The second category is slightly larger and weighs approximately 45 to 55 grams. The marking is placed at C2.
3. The weight range from 55 to 65 grams is the first category and is designated C1.
4. There is also a selective category, the weight of which can vary from 65 to 75 grams - designated as C0;
5. Well, the largest category is the highest (B). The standard weight is from 75 to 80 grams.

Interesting! Since during the cooking process the contents of the shell have nowhere to go, and moisture loss is not observed, it is safe to say how much an egg weighs in boiled form, the product will weigh the same as in raw. In this case, in both cases, the shell is not taken into account. And here is a fried egg. the mass will decrease slightly.

Without shell

To determine the weight, experts use a percentage ratio, which helps them to accurately calculate the required value.

Converted to percentages, we get the following result:

• shell weighs - 12%;
• yolk - 32%;
• protein - 56%.

To determine weight raw egg use a percentage.

By removing the shell, we get 88% of the total weight of the egg, regardless of labeling.

Interesting fact! No matter how the egg is boiled in a crumpled bag in a steep one - it weighs the same as a raw egg.

Protein and yolk mass

A whole egg weighs 50 g. The yolk is 1/3 of the egg and weighs 17 g. The white makes up the remaining 2/3 of the egg and weighs approx. 33 g. And accordingly, 21 whole eggs \u003d 1 kg 36 proteins \u003d 1 kg 53 yolks \u003d 1 kg.

Important! This refers to an average, standard egg (which are usually sold by the dozen in supermarkets). If you prefer to buy eggs from the market, XXL eggs are often found there - they weigh more!

Average size, or rather weight, raw yolk - 25 grams, for the largest egg.

As scientific experiments show, the minimum mass of the yolk starts from 18 grams. In his highest potential, it can go up to 27 grams, of course, this is for over-sized eggs, which many consumers are afraid of, because I think that the chickens that carry them are stuffed with something.

A typical average chicken egg weighs only 60 grams, the weight of the yolk in the egg is 32-35% and this is about 21 grams for a raw yolk. The weight of boiled yolk is similar, about 20 grams. We take the weight of one chicken egg as 100%, the weight of the shell is 12%, the weight of the protein is 56% and 32% is the weight of the yolk.

Accordingly, the larger the egg is in size, the larger the yolk. In this case, there are double yolks.

The exact parameters of a chicken egg are not specified anywhere. We will figure out how much one egg weighs and what weighting criteria for each category.

Many people read the calorie content of products, but do not think about the parameters. We will calculate the exact weight of this product according to the categories, and also indicate how much a gram of protein and yolk is contained. Such information can be useful to cooks or people leading healthy image lives that count the number of calories eaten and the weight of food consumed.

Marking

According to the law of the Russian Federation, all eggs must be labeled according to the category. Enrollment in one of the groups takes place during sorting right at the poultry farm - there they are examined, weighed and packed.

There are five categories in total:

• third;
• second;
• first;
• selected;
• the highest.

Also, the letters "C" and "D" are used for numbering. The first designation implies table egg - such a product can stay fresh longer than others, the letter "D" is applied to dietary ones, they must be consumed in the first week after demolition. Otherwise, such an egg will become an ordinary dining room, having lost everything dietary properties yolk and protein.

There are markings with a combination of letters and numbers, for example, c1 or c0. This means the category awarded and belonging to the table or diet types.

The weight

The second in the shell - from 45 to 55 g, no more than 36 grams without the shell, yolk - from 14 to 16, protein - 25-30.

In the first, the weight of a chicken egg ranges from 55 to 65 grams, and without protective shell - from 50 to 58 g. The yolk has a weight of 18-24, protein - 30-33.

The highest weighs a chicken egg from 75 g and more. These testicles are considered the largest. The weight of an egg of the highest category without shell is 67 grams, of which 26-28 are yolks and 39-42 are protein.

On average, the weight of one normal testicle is equal to 40-50 grams - they are attributed to the third or second category.

Such testicles are in great demand among buyers, so they are mainly represented in supermarkets. Also, the third category is the most common in the culinary business - it is used for baking, salads, cocktails, as an ingredient in hot and cold dishes, as an ingredient for independent dish (omelette).

Weight of packing

Basically, manufacturers make packages of 10 or 15 pieces, occasionally there are expanded versions with 25 or 40 units of goods. Therefore, the average weight of a package is 350-450 g, if we consider the third category and minimal amount eggs in a package. For the second category, it is considered normal from 450 to 550 g, for the first - 550-670, for the perfect and the highest - at least 650.

However, the weight of the package can vary based on the shelf life, so if you come across a dozen testicles in a hypermarket that weigh less than 350 grams, then most likely they are on the counter for more than one week. It is not recommended to take such a product, it may turn out to be unsafe for health.

When choosing a product, also look at appearance product: if they are in the package different sizes, then it is possible to mix several categories into one. Thus, poultry farms are trying to sell a product from the third category under the guise of superior or selective.

The parameters of this product also depend on the laying hen itself - its living conditions, feed, bird health. Some birds lay eggs significantly more than others: for example, the largest egg weighs more than 140 grams. And there are birds that produce small testicles: for example, the weight of the smallest is equal to 10 g.

Well, since we have agreed on eggs, let's start with them. A very widely used ingredient in confectionery. I will say even more. Eggs are added to almost all baked goods (except, perhaps, uncooked ones), in addition, being a structural element along with flour (structural means giving shape - structure - finished product), absolutely necessary in desserts that are prepared without flour ...

This is how they look:

I'm going to tell you quite a lot about eggs and their role in making desserts, so if anyone is interested,

1 ... So. The most important question that at least once in his life worried every person who is going to bake is - "What does 100 g of eggs mean? How much does one egg weigh? And the yolk separately? Huh ...?"well, in the same spirit. To settle this issue once and for all, I report:

A whole egg weighs 50 g
The yolk is 1/3 of the egg and weighs 17 g
The white makes up the remaining 2/3 of the egg and weighs approx. 33 g
.................................
And correspondingly,
21 whole eggs \u003d 1 kg
36 proteins \u003d 1 kg
53 yolks \u003d 1 kg

Important! I'm talking about an average, standard egg (which are usually sold in the dozen in supermarkets). If you prefer to buy eggs from the market, XXL eggs are often found there - they weigh more!

2. The next most common question about eggs goes something like this: "Is it possible to replace whole eggs with proteins, and how much you need to take ..." - further options are possible. In this regard, you can see what the protein and yolk actually consist of.

Protein. Consists exclusively of water and protein :) (I mean protein) in a 90/10 ratio. That is approximately 90% water and 10% protein.

Yolk. There is also water and proteins here, but it is important to us mostly because of the third component - a natural emulsifier (I'm not a chemist, but as far as I understand, an emulsifier helps to make, for example, an emulsion from water and fat, not allowing it to separate).

To make everything completely clear, the same in the form of a table. We print it over the bed :) The last one is optional.

I'm thinking right now - but I haven't gone too far :)? Well, after all, I hope someone will need it someday ...

Thus, based on this information, you can try to replace eggs - whites - yolks, adding or removing water / fats, etc., respectively. You just need to understand how the structure will change finished product.

For example, what will happen if whole eggs are replaced in a muffin with an equal amount of yolks by weight? Except for more yellow finished cake, we can say that firstly, the cake will be more crumbly. Why? In the yolks objectively less water and more fat. Both of these facts lead to crumbling. Friability in a good sense of the word :) Many people achieve this in cupcakes.

3. Well, in order to even better understand how the structure of the dessert changes when using / not using eggs, you need to define them main functions ... In other words, why do we need eggs?

• First, the eggs add structure(already said). The two most important structure-forming ingredients in baked goods are flour and eggs. ... Under the influence of heat, the eggs harden (well, yes, everyone fried the eggs) - cleverly this is called "coagulation egg proteins". I'll tell you more about this process when we cook CUSTARDS. Thus, hardening when heated is one of the main functions of eggs. It is most important in rich cakeswhere a large number of oil weakens gluten ...

• Further. Another unique function of eggs is their the ability to form a very stable foam whipping - which helps to "lift" the baked goods. Of course, we understand that the air contained in the bubbles raises the baking, and the eggs just form these bubbles ... I will talk about this function in great detail when we get to the mering.

• The third function has already been discussed. It - ability of yolks to emulsify(bind) fat and water. Incredibly important in muffin dough various creams etc.
• Then there are such platitudes as "add taste finished product "- mainly yolks," add color"- again, because of the yellow pigment in the yolk," add nutritional value ". Aha. This is, of course, the most important thing ...

Well, sort of finished with the eggs. And now a question for filling:
Why do hard boiled eggs have a gray-green yolk ???

Ha! I found the answer!
This happens if the old egg is usually boiled for too long. And that's why. It turns out that protein proteins contain sulfur. It is not visible or felt in any way, but believe me, it is there. It is released when the eggs are heated. The yolks contain a certain amount of iron. When sulfur combines with iron, iron sulfate is formed (chemistry course, grade 7 :)), which has this very gray-green color ... Something like this.
If we have absolutely no use for it, we will try to insure ourselves. A high pH level can catalyze this reaction (the older the egg, the higher it is). We take fresh eggs and cook as much as it should be, and not half an hour, as usual :) And you will have perfect yellow yolks ...

But this actually has nothing to do with baking. It just hurt :)
Buy eggs, we will make BUSHES !! See you!