Eischwerft
The term heavy as an egg is used primarily in cake bakery to indicate the weight and denotes the weight of an egg , around 50 g .
Eggs serve as a loosening and leavening agent in the dough . If the dough is to have the same quality as possible, it is necessary to relate the weights of the other ingredients to the weight of the egg used so that the proportions are independent of the size of the eggs. This is important, for example, with sponge cake , which should have a particularly light and fragrant quality . When beam scales with a set of weights were still widespread, weighing quantities in egg-heavy was very easy, since you simply put the appropriate number of eggs in one weighing pan and the corresponding amount of the ingredient specified in the recipe in the other weighing pan until the balance was balanced . Since beam scales went out of fashion in the kitchen and were replaced by other special kitchen scales , one first had to weigh the egg with its shell and use this as a basis to calculate the weight of the other ingredients.
Individual evidence
- ↑ Directory of technical kitchen terms and Baltic expressions in "Baltic Cookbook" by Brigitte von Samson-Himmelstjerna, 1957, Verlag Harro v. Hirschheydt, Hanover Döhren