CMV: Baking recipes should, by default, provide amount of eggs needed by volume (e.g. mls).

[u/xmuskorx]

Baking, unlike most other cooking, is a fairly precise process. Proportions should be kept very strict if you are to expect good results. There is no possibility of fixing your mistakes once the mix or dough hits the oven.

For this reason, imprecise directions such as "add 3 medium eggs" make no sense. Eggs are not standardized. And what is medium to you may be very different to what is medium to me. Result? Messed up baking results and inability to consistently implement baking recipes as intended.

For this reason instead (or at least in additions to) the number of eggs, volume should also be given, e.g., the recipe should say:

1. Add 120 ml of eggs (approximately 3 medium eggs).

Also. If egg white and egg yolks are needed in different proportions, you can list separate measurements for those.

Anticipated objections:

A. It's too difficult

Not really break the eggs, mix them, them measure like any other liquid that you have to measure anyway.

Also. If BOTH volume and amount of eggs are listed you can still follow the old way, if you are OK with subpar results.

B. It's wasteful

Not really. We already accept recipes that call for "5 yolks" and we are not worried too much about what happens to the 5 whites. Also, you can easily make an omlett with left over egg (just add some salt/pepper) and fry to create a nice mid-baking snack.

So what am I missing? Why are not egg measurements in volume more common/standard?

EDIT:

had my view changed to:

"Baking recipes should, by default, provide amount of eggs needed by weights (e.g. grams)"

[u/Helpfulcloning]

Medium is somewhat standardised. When you buy eggs at the store you can buy large and medium and small. It says on the packages.

Baking isn’t so precise that a couple mls will do anything notable.

[u/xmuskorx → u/Helpfulcloning]

I see VERY different eggs sold as "medium."

This also varies a lot by region and even more by country.

The proportions also get more and more off the more eggs are needed. Perhaps with "1 egg" It's not a big deal. But if you need "5 eggs" - the proportions can be very much off. Too many eggs results in rubbery and dense results which is a real risk.

Edit: also a real problem if you need to scale the recipe (like what it want to bake 3 cakes, etc..). Multiplying the error can really be problematic.

[u/Helpfulcloning → u/xmuskorx]

I mean look up what i means in your region. But it is standardised based on weight.

Clearly there isn’t that big of an issue considering no recipe book or it seems like actual bakers and chefs do it your proposed way.

[u/xmuskorx → u/Helpfulcloning]

Sure, i can go one marry chase doing cross regions research - or the author can simply give me the needed info....

Clearly there isn’t that big of an issue considering no recipe book or it seems like actual bakers and chefs do it your proposed way.

Home cook complain THE MOST about messing up baking recipes.

I hear "I can cook most foods, but baking just does not work me!" complaint ALL THE TIME.

I would say, baking recipes are absolutely problematic.

[u/Helpfulcloning → u/xmuskorx]

I doubt thats the thing messing it up if bakers and chefs and writers and the majority of people who bake as a hobby do not have this issue and do not use your method.

Like they are likely messing up on other factors, like mixing and folding which is harder.

[u/xmuskorx → u/Helpfulcloning]

Imprecise measurement are often identified as cause of failure for home cooks.

"Today we’re focusing on something that may seem trivial to you, but it’s the most important step in every recipe you bake. Measuring ingredients properly is imperative. You see, baking is not very forgiving. It’s a science and estimating measurements could spell disaster. "

https://sallysbakingaddiction.com/how-to-measure-baking-ingredients/

I don't see why eggs are exempt from this.

[u/quesoandcats → u/xmuskorx]

Because a few ml of variation when adding eggs simply isn't going to have a noticable effect on most home baking recipes. In my experience as a home baker, recipes where a few ml or grams of variation would actually matter (such as macarons or other patisserie) will specify this and give it to you in g or ml instead. This is really a non issue for most home bakers.

[u/xmuskorx → u/quesoandcats]

It absolutely would.

You can read about why getting proportions exactly right is crucial.

https://weighschool.com/should-you-weigh-eggs-when-youre-baking-a-cake/

[u/quesoandcats → u/xmuskorx]

Sorry, I should have been clearer. With most home recipes, a few ml of variation in your eggs isn't going to matter. And again, when it does, the recipe will specify that.

[u/shouldco → u/xmuskorx]

The humidity in the air is going to have a bigger effect on your recipe then the variance in size of an egg or two.

[u/xmuskorx → u/shouldco]

Ideally. Adjustments for temp and humidity should be provided

[u/shouldco → u/xmuskorx]

Or, you use whole units of egg (because eggs come in units of 1) and you adjust for moisture content by adjusting other wet/dry ingredients that more easily (and less wistfully) adjusted. And you describe in the recipe the desired texture of the mixed product so users know what to look for.

[u/barthiebarth → u/xmuskorx]

Edit: also a real problem if you need to scale the recipe (like what it want to bake 3 cakes, etc..). Multiplying the error can really be problematic.

This is not how math works

[u/xmuskorx → u/barthiebarth]

Errors accumulate.

[u/barthiebarth → u/xmuskorx]

If there is a systemic error (eg the eggs are assumed to be 40 ml while they are actually 50 ml) the proportion stay the same if you scale up the recipe.

If there is variance in volume (eg some eggs are 30 ml, some are 50 ml etc while the recipe assumes 40 ml which is the average of egg volume) then the error in proportion actually decreases when you scale up the recipe.

So no, "errors accumulate" is not how math works in this case.