WEIGHT OF EGG IN GRAMS RECIPES

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PASTA ALL'UOVO (EGG DOUGH) RECIPE | EPICURIOUS



Pasta All'uovo (Egg Dough) Recipe | Epicurious image

As important as it is to develop feel and instinct when making dough, there is a metric formula for making pasta all'uovo. For every 100 grams of flour, use 1 (50- to 55-gram) egg, which corresponds to 1 USDA medium egg.

Provided by Oretta Zanini De Vita

Number Of Ingredients 3

1 pound (450 grams) sifted all-purpose flour (farina 00)
5 medium or large eggs, or 4 extra-large or jumbo
Extra flour for dusting and adjusting

Steps:

  • Sift the flour onto a large wooden board. Form the flour into a mound with the approximate profile of Mount Fuji. Form your hand into a loose fist, and, with the back of the fingers, gently ream out the center of the mound until you have something that resembles a low, broad volcano with a very deep crater. Italian cooks call this a fountain, fontana, for the pool of liquid in the center, but it's definitely a cone.
  • Break all the eggs into the crater one by one. Pierce the yolks with a fork and begin gingerly to use the fork to incorporate them into the flour with a movement something like scrambling eggs. Incorporate the liquid from the center outward. The walls of the crater will keep the liquid from running out.
  • When the liquid has absorbed enough flour that you now have a messy, wet dough surrounded by flour, knock what's left of the volcano in toward the center and begin to knead with your hands to incorporate the rest of the flour into the dough. Scrape up all the remaining flour and the dough bits and squeeze them into the dough.
  • Put all the ingredients in the container of a food processor fitted with the steel blade (not pastry hooks or the like). Let rip at high speed until you see crumbs forming. Keep going until the dough forms a ball. You may become convinced that your dough will never form a single ball, only many little ones. In that case, give up because you risk overheating the dough. Pour what you have out on the wooden board; use your hands to form the pieces into a single loaf of dough.
  • The biggest mistake people make, says Oretta, is not using enough force. Skip the gym the day you make pasta and make kneading your workout. The women of Scandriglia, where Oretta has her country house, recommend making fettuccine as a remedy for backache in preference to those boring exercises. On the other hand, my friend Antonietta, who learned to make pasta as a child in Basilicata, tells me southern men enjoy watching the undulating hips of southern women as they knead the pasta dough. If it helps to put on some music and do the maccheroni mambo as you knead, go right ahead.
  • Plant your feet firmly on the floor and the heels of your hands firmly on the dough in front of you. A dining table will usually be a more comfortable height than a kitchen counter, which may be too high. With all your strength, and leaning in with your whole body, push the dough forward hard with the heel of one hand, then with the heel of the other hand. Then fold it over and continue the movement, alternating hands—or whatever works for you. You're pushing the whole piece of dough forward, so it moves on the board.
  • After each completed movement, give the dough a quarter turn and repeat. Keep this up for 30 minutes, or as long as you can stand. If you've used the food processor, 15 or 20 minutes will do. You can quit early, too, if you plan to use a rolling machine: send the dough through one extra pass for each minute of kneading saved.
  • As you work, the dough may seem dry, but you don't want it to be wet and sticky. It needs just enough moisture to hold it together, not a drop more. If your dough is so dry that you are quite sure it will never hold together, you can add a teensy bit of water. (It used to be quite normal to use water to save eggs, which could be sold for cash.) Your goal is a single smooth loaf of dough that is not sticky to the touch. If the flour is either very freshly ground (hence moister) or very old (drier), you'll have to adjust by feel. When it feels just right—moist but not tacky, considerably drier than the average dog's nose—set it aside for a moment.
  • You'll probably need to clean the board about halfway through the process. Use a plastic scraper or the blunt side of a large knife to scrape up any bits that have stuck to the board. (Sharp knives may damage your nice wooden board, and their edges are dulled by scraping.) Likewise wash your hands, which are doubtless also encrusted with bits of dried dough by this time.
  • Once you have a beautifully silky loaf of dough, let it rest for 30 minutes to let the gluten develop. Wrap it in foil, or just place it on the board and invert a bowl over it until you're ready. By this time, you probably need to put your feet up too.
  • When the dough and you have rested, you can proceed to the next stage. Depending on what kind of pasta you want to make, this may involve rolling and cutting to make a pasta sheet (sfoglia) or pulling pieces directly from the loaf of dough and shaping them by hand.

EXCELLENT WHITE BREAD RECIPE - NYT COOKING



Excellent White Bread Recipe - NYT Cooking image

This straightforward loaf is the white bread of your dreams, and its fluffy slices make for evenly browned toast. The 1/3-cup of sugar makes this mildly sweet and perfect for peanut butter and jelly sandwiches, but you can cut it down to 2 tablespoons if you’d rather have something more neutral in flavor. You do need some sugar, however, to feed the yeast and ensure a lofty rise. This recipe makes two loaves, one for now, and one for the freezer or to share with a lucky friend.

Provided by Melissa Clark

Total Time 4 hours 15 minutes

Yield 2 loaves

Number Of Ingredients 7

2 1/4 teaspoons/7 grams active dry yeast (1 package)
1 1/2 cups/355 milliliters lukewarm milk
1/3 cup/67 grams granulated sugar
1 tablespoon/15 grams kosher salt
3 tablespoons/43 grams butter, melted, more for greasing bowl and pans and for brushing the tops of the loaves
2 eggs
5 to 6 cups/625 grams to 750 grams all-purpose flour

Steps:

  • In a large electric mixer bowl, dissolve yeast in 1/4 cup warm milk. Add the remaining warm milk, the sugar, the salt, the butter and the eggs. Add 5 cups flour and mix with paddle attachment until smooth, about 2 minutes. Switch to hook attachment and knead on low speed, adding more flour if necessary until dough is stiff and slightly tacky, about 10 minutes.
  • Grease a large bowl with butter and turn dough out into the bowl. Flip over dough so greased side is up, cover with plastic wrap or a kitchen towel and set in a warm, draft-free spot until doubled in size, about 1 1/2 to 2 hours. Generously butter two 9-x-5 loaf pans.
  • When dough has doubled in size, turn it out onto floured surface and knead for 3 minutes. Return to greased bowl, cover and let rise again for 30 minutes.
  • Press down dough with your hand to expel the air. Divide dough in half and place each half into a loaf pan. Brush tops of loaves with remaining melted butter.
  • Cover and let rise until dough is just above the tops of pans, 45 minutes to 1 hour.
  • Heat oven to 400 degrees. Bake bread for 10 minutes, then reduce heat to 350 degrees and bake for an additional 20 to 30 minutes, or until loaves sound hollow when tapped, the tops are brown and the internal temperatures are 200 degrees. Remove loaves from pans and let cool on wire racks.

Nutrition Facts : @context http//schema.org, Calories 275, UnsaturatedFatContent 2 grams, CarbohydrateContent 48 grams, FatContent 5 grams, FiberContent 2 grams, ProteinContent 8 grams, SaturatedFatContent 3 grams, SodiumContent 237 milligrams, SugarContent 7 grams, TransFatContent 0 grams

WEIGHT OF AN EGG YOLK IN GRAMS RECIPES
EGGS - JOYOFBAKING.COM - BAKING & DESSERT RECIPES. Weight of One Large Egg: In Shell = 57 grams. Without Shell = 50 grams. White Only = 30 grams. Yolk Only = 18 grams. Freshness Test: Place an egg in water mixed with a little salt. If the egg is fresh it will sink. The quicker or farther it sinks, the fresher it is.
From tfrecipes.com
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BAKING - HOW MUCH DO EGG YOLKS AND WHITES WEIGH, IN GRAMS ...
Jan 25, 2017 · Average accepted weight for a large egg in Canada, (w.o shell) is 50g, 30g white and 20g yolk. For 360g of white, that would be 12 eggs. For 240g of yolks, also 12 eggs. You got lucky! Just seperate 12 eggs. If recipe calls for the gram, try to respect that as it is important, but you could get away with just separating 12 eggs. Happy baking!
From cooking.stackexchange.com
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HOW MUCH DOES AN EGG WEIGH? (COMPLETE ... - WEIGHT OF STUFF
Eggs come in different sizes, and according to USDA are sized based on their weight per dozen. The average sized egg (medium) is 49.6 grams or 1.75 ounces. The egg shell is 8 to 9 percent of the weight of the egg. Unless referencing a specific country or a specific type of egg, the eggs mentioned in this article will be chicken eggs.
From weightofstuff.com
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AVERAGING EGG WEIGHTS | COOK'S ILLUSTRATED
| EGG SIZE | AVERAGE TOTAL WEIGHT | AVERAGE YOLK WEIGHT | AVERAGE WHITE WEIGHT | | --- | --- | --- | --- | | Medium | 1.57 ounces | 0.51 ounce | 1.06 ounces | | Large | 1.73 ounces | 0.54 ounce | 1.19 ounces | | X-Large | 1.90 ounces | 0.57 ounce | 1.33 ounces | | Jumbo | 2.08 ounces | 0.63 ounce | 1.45 ounces |
From cooksillustrated.com
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GUIDE TO EGG SIZES AND WEIGHTS | PETE AND GERRY'S ORGANIC EGGS
Large eggs are the most common size for hens in the prime of their laying days, and therefore the most widely available. Most recipes (especially when it comes to baking) are written with large eggs in mind, whether size is specified in the recipe or not. Large eggs weigh in at a minimum of 24 ounces per dozen.
From peteandgerrys.com
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EGGS - JOYOFBAKING.COM
"Love and eggs are best when they are fresh." - Russian Proverb. Weight of One Large Egg: In Shell = 57 grams. Without Shell = 50 grams. White Only = 30 grams. Yolk Only = 18 grams. Freshness Test: Place an egg in water mixed with a little salt. If the egg is fresh it will sink.
From joyofbaking.com
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70+ BEST HEALTHY EGG RECIPES FOR WEIGHT LOSS — EAT THIS ...
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HOW MUCH DO 3 EGGS WEIGH IN GRAMS? - ASKINGLOT.COM
Feb 14, 2020 · You might guess that boiling an egg changes its weight. On the contrary, a large egg on average weighs 50 grams or about 1.75 ounces, whether it is raw or cooked. Aside from water, the biggest contributors to the weight in eggs are the macronutrients -- protein, fat and carbohydrates.
From askinglot.com
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(38 grams content per egg) Large (50 grams content per egg) PeeWee Remember, when purchasing shell eggs, shop for egg grade and size. And, look for the USDA Shield; this indicates that the eggs were certified for quality and checked for weight (size) under USDA supervision. 30 oz. 27 oz. 24 oz. 21 oz. 18 oz. 15 oz. Food recipes are usually ...
From ams.usda.gov
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HOW MANY GRAMS OF PROTEIN IN AN EGG AND IN EGG WHITES + 10 ...
49.5 grams of protein (whole egg) 32.4 grams of protein (egg whites) 10 eggs. 55 grams of protein (whole egg) 36 grams of protein (egg whites) One of the best ways to increate your protein intake are eggs protein recipes. And we just happened to pull together 10 low calorie egg recipes that are all packs with protein.
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EGGS - JOYOFBAKING.COM
The egg consists of the thick, clear white (albumen), approximately 60% of total weight of egg, and a yellow yolk, approximately 30% of total weight of egg. The white is 87% water and 10% protein. The protein in egg whites coagulate at 150 degrees F (65 degrees C). The yolk consists of 50% water, 16% protein and 32% fat.
From joyofbaking.com
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HOW MANY GRAMS ARE IN ONE EGG WHITE? - QUORA
Answer (1 of 3): Accordingly to Cooks Illustrated, the white of a large chicken egg is about 34 g. The total egg (minus the shell) is 49 g. These weights vary as others have said, but I seen and use 50 g for the weight of a whole egg, so I think it’s a good number to use. Chart credit: Averaging...
From quora.com
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HOW TO MEASURE HALF AN EGG WHEN DIVIDING RECIPES
Nov 21, 2021 · Partial Egg Measurements. If you’re trying to reduce a recipe by 1/4 or 1/3 its size, the amount of egg needed will be different. Below is a list of mini measurements I use that you might find handy. (*Measurements have been rounded down.) 1 Large Egg = 50 grams or 3 tablespoons. Half = 25 grams or 1½ tablespoons.
From toasterovenlove.com
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EGG NUTRITION- EVERYTHING YOU DIDN'T KNOW YOU WANTED TO ...
Jan 16, 2022 · Omega-3 eggs are from hens that have been given feed rich in omega-3 fats, leading to the eggs to have more omega-3 fats, 3 which can be an easy way to add more omega-3 fats to your diet. Eating nutrient dense balanced meals can help when trying to lose weight. Eggs are a great option. one egg has: 71 calories; 6 grams protein; 5 grams fat
From healthbeet.org
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KETO EGG FAST DIET PLAN (30 RECIPES AND RULES) - LOW CARB YUM
Dec 31, 2020 · Diet Fast Recipe Tip For Weight Loss. Always check the recipe and make an adjustment to use the whole egg, if needed. For example, if you’re eating the meringue cookies, pair them with a yolk-only fast-frozen custard to get the yolk and the whites in.. If you have any questions on the egg fast diet plan, please ask in the comments section of this post.
From lowcarbyum.com
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EGG TYPES & LABELS: A GUIDE FOR CHOOSING THE RIGHT EGGS
Each egg is packed with 11 different vitamins and nutrients and with just 310 kilojoules (or 74 calories), they are one of the healthiest foods you can eat. The nutrient profile of Australian eggs and the contribution to Recommended Dietary Intakes (RDI) is shown in the following table for an X-Large or 700 gram carton:
From australianeggs.org.au
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10 TASTY BREAKFAST RECIPES UNDER 300 CALORIES
Apr 22, 2021 · 1 whole egg and 3 egg whites scrambled with any veggie combination (chopped tomatoes, onions, mushrooms, spinach, peppers, green beans, etc.) and 1 slice of whole grain toast OR 1 orange or half ...
From msn.com
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CHICKEN EGG SIZES - WIKIPEDIA
The United States Department of Agriculture sizing is based by weight per ton. The most common U.S. size of chicken egg is 'Large' and is the egg size commonly referred to for recipes. The following egg masses including shell have been calculated on the basis of the USDA sizing per dozen: Modern Sizes (US) Size. Minimum mass per egg.
From en.m.wikipedia.org
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3 EASY HIGH PROTEIN BREAKFAST RECIPES TO GAIN MUSCLE (+40 ...
Give these tasty recipes a go! ( Ingredient list at the bottom )WORKOUT & NUTRITION GUIDES:https://marinokatsouris.co.uk/Shop my protein and supplements:http...
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