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quality of eggs for baking

jsaimd Apr 4, 2009 07:26 PM

What do you use for baking. I almost always get cage free eggs, but save my farmer's market fresh eggs for savory egg starring dishes.


Cheapest cage free eggs:
Cookies, brownies, pancakes, things that have just 1-2 eggs as a binder.

Moderate organic eggs:
Genoise or cakes that are eggy or rely on eggs for leavening, meringue or mousses so you don't get that sulphury taste.

Fresh farm eggs:
Never use in baking.

How about you?

  1. Bryn Apr 5, 2009 11:20 AM

    I use cheap store brand (lucerne) AA large eggs for baking and the Specialty eggs by Lucerne with the lutein, Omega 3s and something else in them for eating.

    1. greygarious Apr 5, 2009 11:04 AM

      The poultry farm eggs are for stand-alone egg dishes - basically defined as those in which the deeper yolk color can be seen. I don't taste a difference among eggs when they are used as binder or in baking, so when supermarket eggs are on sale i buy them.

      The Boston area just had news reports and undercover filmed footage of inhumane treatment at the huge Maine egg farm which supplies the larger supermarkets here, so I will read the carton labels and not buy if I think they could be from that source. Jsaimd, please be aware that "cage-free" isn't as good as it sounds. Chickens crowded into large, windowless sheds, crammed like Times Square on New Year's Eve, meet the definition of "cage-free". The technical term is "high density floor confinement". Free-range is completely different.

      1. Ruth Lafler Apr 5, 2009 01:04 AM

        I agree -- there's not much point in using really expensive eggs in the situation you described.

        The last time I bought expensive farmers market eggs was for making lemon curd.

        1 Reply
        1. re: Ruth Lafler
          Bryn Apr 5, 2009 11:19 AM

          I bet it was really yellow!

        2. ipsedixit Apr 5, 2009 12:43 AM

          I use whatever eggs I have on hand for baking. Makes little difference as long as the eggs are either Grade A or AA.

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