Let’s Talk About Eggs

Eggs are one of the most essential ingredients in baking, but not all eggs are the same. They come in different sizes, from different brands, and are labeled in different ways—free-range, organic, or conventional. And here’s the thing: no two eggs are exactly alike, so you can’t just rely on a number. Saying “use 4 eggs” might sound easy, but if you want consistent, professional results, you need to weigh your eggs.

This is especially true when you’re working with separated eggs, like in my go-to vanilla sponge cake. Let’s take that as an example.



In this recipe, the eggs are separated and whipped individually. Now, if one egg gives you 35 grams of egg white and only 15 grams of yolk, or the other way around, you’re not getting the right balance. Egg yolks provide fat, richness, and structure, so if you don’t reach the correct gram amount of yolks, the sponge could turn out drier, less flavorful, or not as tender as it should be.

If you only go by the number of eggs I list, and not the gram weight, you might end up short—especially on yolks. That’s why I always recommend weighing both the whites and yolks, and cracking an extra egg or two if needed to reach the right amount. It’s a small step, but it makes a big difference.

Here’s a general guide I follow when measuring eggs:

One large egg (with shell): about 59 grams

One large egg (without shell): around 50 grams

Egg white: roughly 30 grams

Egg yolk: about 20 grams

When it comes to flavor, I personally always choose truly free-range eggs. Sometimes I buy them at the supermarket, and sometimes I get them from a local farm. And I really notice a difference.



When I use farm-fresh eggs, my sponge cake bakes up with a beautiful golden hue. But when I use organic free-range eggs from the supermarket, the color is often much paler. It all has to do with the eggs—the hens’ diet and how they’re raised.



So if you ever notice that my sponge cake looks more yellow one day and more white the next, it’s simply because I used a different kind of egg.

Another thing I always do before baking: I place my eggs, still in the shell, in a bowl of lukewarm tap water. The water should feel comfortably warm—not hot—when you dip your fingers in. I let the eggs sit for about 5 minutes. This helps bring them to the right temperature and gives them a great head start.

Room temperature eggs whip up much better, especially when making meringues or sponge cakes. Warm eggs help the sugar dissolve more easily and give more volume, leading to a fluffier, lighter texture.



Whether you’re whipping whole eggs or starting with meringue and adding yolks later, this simple step makes a big difference.

So remember: always weigh your eggs, use the best quality you can, and give them a little warm-up before you start