Eggs

What came first, the chicken or the egg? It’s a question with no answer, the perfect example of a logic paradox. An easier question: what came first, the baker or the egg? For most of us, we became a baker once we laid our hands on an egg. No other baking ingredient holds so much potential, purpose, and possibility. One swift crack against the counter, and you’ve opened a door to untold adventure—or folly, if you’re not careful. We’re diving deep into this humble yet temperamental ingredient, from the protein-packed egg white to the rich golden yolk, to ensure that any time you reach for an egg, you understand its power and pitfalls.

BUYING EGGS

First things first: size. Most recipes—and every recipe developed and tested for —call for large eggs. Sans eggshell, the various sizes and their approximate weights are medium egg (47 grams), large egg (50 grams), extra-large egg (56 grams), and