Eggs

Australian eggs come in the following sizes:

		Jumbo 67 g	XLarge 61 g	Large 50 g	Medium 43 g
Shell	10.5%	7.0	6.4	5.3	4.5
Yolk	31.0%	20.8	18.9	15.5	13.3
White	58.5%	39.2	35.7	29.3	25.2
Edible	89.5%	60.0	54.6	44.8	38.5

Most recipes work well with "Large" eggs. However, for recipes calling for egg white foam, such as meringues, French macarons and chiffon sponges, assume Jumbo size unless otherwise stated.

The following table is the number of eggs required for 1 cup (250 mL):

	Jumbo 67 g	XLarge 61 g	Large 50 g	Medium 43 g	Small <43 g
Yolk	11	12	14	16	18
White	5	6	7	8	9
Whole	4	4	5	5	6

Swiss Meringue
150 g egg white
300 g castor sugar

1. Warm to 38 degrees Celsius in a water bath and remove.
2. Whisk until thick and continue until cool.
3. Bake at 100 degrees Celsius for 100 minutes.

French Meringue
150 g egg white
150 g castor sugar
150 g icing sugar

1. Whisk egg white to soft peak. Add castor sugar gradually while beating. Whisk for 10 minutes until thick and glossy.
2. Fold in icing sugar.
3. Bake at 100 degrees Celsius for 100 minutes.

Italian Meringue
150 g egg white
65 mL water
25 g glucose
300 g castor sugar

1. Boil water, glucose and castor sugar for 10-15 minutes until the temperature is 110 degrees Celsius. Sugar temperature at "thread" stage.
2. Start whisking egg white as syrup boils to 115 degrees Celsius. Add the syrup while whisking. Continue to whisk for 15 minutes until cool.
3. Bake at 100 degrees Celsius for 100 minutes.