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Eggs
According to the Egg Board, once you get to three eggs in a recipe, you
compensate for size according to the following:
If the recipe calls for 3 large, use 2 jumbo or 4 small. Stick to 3 for
extra-large.
If the recipe calls for 4 large, use 3 jumbo or 5 medium or small. Stick to 4
for extra-large.
If the recipe calls for 5 large, use 4 jumbo or extra-large, or 6 medium or
small.
If the recipe calls for 6 large, use 5 jumbo or extra-large, or 7 medium or 8
small.
Reverse this chart if you have smaller eggs than are indicated. |
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Lemon Pudding Cake
4 eggs, separated
1/3 C. fresh lemon juice
1 t. lemon zest
1 T. butter
1 1/2 C. sugar
1/2 C. sifted all-purpose flour
1/2 t. salt
1 1/2 C. milk
Preheat oven to 350°F. Beat together egg yolks, lemon juice, lemon zest and
butter or margarine until thick and lemon colored. Combine sugar, flour, and
salt; add alternately with milk to the yolk mixture, beating well after each
addition.
Beat egg whites until stiff. Blend egg whites into batter. Pour batter into
8-inch square baking dish.
Place a 13 x 9-inch pan of hot water in the oven, and set the baking dish with
batter into the pan, making sure water comes about halfway up the sides of the
pan. Bake 45 minutes.
Makes 1 (8-inch) cake.
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