After acquiring 14 peeps this past May, and sadly losing 7 to a raccoon, I find myself with 7 hens, 5 of which are a-laying...as the Christmas song says. I have finally exhausted my supply of store bought eggs and am thrilled to have an egg tray full of organic eggs, approximately 3 dozen of them. They range in size from 1-3/4" long to almost 3 " long, as the size of my hens vary, and the ones that have been laying longer produce larger eggs. When the recipe calls for 3 eggs, I scratch my head and wonder "which three?" Off to the internet. I know I will need more than 3 of my precious little gems, as 90% of them are smaller than the store-bought large eggs I have purchased for years. Also, the hens we had a few years ago were a common variety that produced large eggs pretty consitsently, so I was not faced with this problem.
My internet research was pretty consistent with the following:
1 extra large egg = 4 tablespoons
1 large egg = 3-1/4 to 3-1/2 tablespoons
1 medium egg = 3 tablespoons
Other helpful information found:
3 whole eggs = 1/2 cup
1/2 egg = 4 teaspoons
So I will crack my eggs until I get the 1/2 cup needed for my triple batch of sugar cookie dough.
I was planning on making 3 quiche, as it will be a busy week with violin practice for the Christmas party on Saturday, a scrapbook workshop, our churches community group, the homeschool mother's tea at a local tea house, and a 31 party. (if you don't know what a 31 party is go to www.thirtyonegifts.com though I am not a "purse" addict, I was smitten with their selection of practical bags and other gifts, which can be personalized.) Back to the quiche....I need 4 eggs for a quiche, and since 3 eggs is 1/2 cup, I will convert the 1/2 cup to 3/6 cup (thank you Mr. Dempsy for teaching me why I need to learn fraction conversion) and since I need one more egg (one third more than the 3 cup=1/2 cup) I add one third more to get 4/6 = 2/3. I will be sure to write down all of my egg conversions inside of my #1 most important cookbook...the one wtih recipes from mom, grandmom, sister, mother-in-law, etc. I also write all of the conversions and substitutions I have had to use over the years.
Maybe my hens will start laying eggs all the same size....large...but I kind of like the variety of sizes and delicacy of the little ones. And just think of the egg heads I can come up with using the tiny ones....
My internet research was pretty consistent with the following:
1 extra large egg = 4 tablespoons
1 large egg = 3-1/4 to 3-1/2 tablespoons
1 medium egg = 3 tablespoons
Other helpful information found:
3 whole eggs = 1/2 cup
1/2 egg = 4 teaspoons
So I will crack my eggs until I get the 1/2 cup needed for my triple batch of sugar cookie dough.
I was planning on making 3 quiche, as it will be a busy week with violin practice for the Christmas party on Saturday, a scrapbook workshop, our churches community group, the homeschool mother's tea at a local tea house, and a 31 party. (if you don't know what a 31 party is go to www.thirtyonegifts.com though I am not a "purse" addict, I was smitten with their selection of practical bags and other gifts, which can be personalized.) Back to the quiche....I need 4 eggs for a quiche, and since 3 eggs is 1/2 cup, I will convert the 1/2 cup to 3/6 cup (thank you Mr. Dempsy for teaching me why I need to learn fraction conversion) and since I need one more egg (one third more than the 3 cup=1/2 cup) I add one third more to get 4/6 = 2/3. I will be sure to write down all of my egg conversions inside of my #1 most important cookbook...the one wtih recipes from mom, grandmom, sister, mother-in-law, etc. I also write all of the conversions and substitutions I have had to use over the years.
Maybe my hens will start laying eggs all the same size....large...but I kind of like the variety of sizes and delicacy of the little ones. And just think of the egg heads I can come up with using the tiny ones....
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