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Jan 2, 2013 09:42 AM


I appreciate the recipes, and have even used some of them. Two minor changes you could make. 1) When the recipe calls for Eggs, please list what size Eggs. 2) List the nutritional values for the completed recipes.

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  1. Hi drmikej1008,

    Thanks for writing, I work in the CHOW Test Kitchen and would be happy to address your questions.

    1) All CHOW-tested recipes (you'll see it tagged with a red bar labeled CHOW when you search for recipes) list large eggs, and they are the standard eggs we cook with. Member-submitted recipes we do not touch and therefore can't answer what sized eggs they intend.

    2) Though we would like to include nutritional value for our recipes, our small team of recipe developers (3 people) does not have the resources for such a large project. But there are some good tools out there to help you calculate this info. This list from the Kitchn is a good starting point:

    Thanks for cooking our recipes!

    Christine Gallary, CHOW Test Kitchen

    1. It is standard procedure that when an egg is called for in a recipe, it is a large egg unless otherwise specified. There is no more need to specify the size than there is to specify that the egg is a chicken egg!

      Assessing nutritional values is complicated and expensive. Individuals who need this info have to take the responsibility for determining it themselves.

      6 Replies
      1. re: greygarious

        Also, for most home cook and recipes (where you're not making extraordinary volumes of something), the size of the eggs generally will not matter.

        Even for things like custard based ice cream where you're whipping up half a dozen egg yolks or more, the size of the yolks will generally be immaterial.

        1. re: ipsedixit

          there are some cakes and pastries where the amount of egg gets pretty touchy -- chiffon and angel-food, in particular -- I always measure the liquid volume of eggs for those two types, because they're very picky.

          1. re: sunshine842

            Actually, with both chiffon and angel food the total volume of eggs (either yolks or whites) is really not that important, it's how well you can beat the whites to sufficient volume.

        2. re: greygarious

          Assessing nutritional values is complicated and expensive.
          It's really not. Publishers don't use laboratory analysis for recipes, they use computer nutrition analysis. All you have to do is plug the ingredient quantities into a free online program:

          I'm not saying I expect TPTB at Chowhound to do it for us, but it's pretty simple to do it yourself.

          1. re: goodhealthgourmet

            A few years ago I worked on a cookbook being published by a well known major magazine publisher with almost unlimited resources and a huge test kitchen. The recipes were sent to a nutritionist who used a professional program to try to determine nutritional values for each recipe. It turned out to be far more work than any of us had anticipated. You roast vegetables in olive oil, but you're not eating all of the oil called for in the recipe. Or perhaps you refrigerate a stew overnight and remove the fat cap. Determining accurate values was a good deal more complicated than just inserting numbers into a program and having it spit out information.

            That said, free online programs are an excellent starting point for those who's information need not be quite as accurate or who are willing to adjust the numbers as necessary.

            1. re: JoanN

              I don't want to get too OT here. But as your examples indicate, when it comes to calculating the nutritional value of recipes you always have to allow for a certain margin of error. Even if you follow the instructions and amounts to the letter, it's not going to come out with the exact same values every time you make it, and it will most certainly vary from one cook to the next. So there is no way to determine truly accurate, consistent values with some recipes (particularly if you're dealing with cooking in oil, or cuts of meat that may vary in fat content, etc). The best anyone can really hope for is a relatively close estimate calculated by those software programs.

          1. I think #1 has been answered for you drmikej but here's what I've done about #2, I read the individual nutritional labels on each of the products that I buy for a recipe. Most packages include them. I devise a total value from the parts I'm most concerned with monitoring, ie: total fat/total sugar in my case. I burn the carbs every day, I live on lean protein, fruits & veg. This works pretty well for me. Fresh/frozen produce values that I buy loose, I can look up on most major health sites. I create a recipe one sheet and keep it for future reference.