| ▲ | traceroute66 a day ago | |
> Are you weighing your eggs? Yes, always. I don't know what its like where you are, but where I am you can get eggs either in mixed packets, or sorted by size. So where I am, 1 egg != 1 egg unless you weigh it. It doesn't matter for soufflé's or meringues. But for everything else you'll have problems if you use random sized eggs. > Do you adjust based on the humidity of the air? Absorption capability of flour tends to be more important. > Do you know all of the hot spots in your oven Put it in fan mode and reduce the temperature. Hot spot problem disappears. | ||
| ▲ | dolmen a day ago | parent [-] | |
Also: egg sizes standards are not universal. | ||