Have egg yolk sizes changed over the years? I have an old recipe from the 1950's I believe. It's called Norwegian Crowns. It calls for 2 hard boiled egg yolks. You force them through a sieve and cream them with butter. Then mix them with sugar and cake flour. You then put the dough in a cookie press. The dough never comes out of the press right. I've been using large eggs. Should I use smaller or larger eggs?
Eggs – Egg yolk sizes changed over the years
eggs
Related Topic
- Eggs – Can raw egg yolks gelatinized from being stored be saved by blending and for which uses
- Eggs – Egg sizes of yesteryear and today
- Eggs – How to make century eggs
- Eggs – Do I need to separate all the eggs if a recipe needs more yolks than whole eggs
- Eggs – How to cook egg whites
- Eggs – term for “mildly scrambled” eggs
- Baking – When to bring eggs whites to room temperature
Best Answer
Hello @Dudie and welcome to Seasoned Advice. Regarding the size of egg yolks in certain size eggs, you may find this interesting. Here is the link to the page .
Looking at recipes for Norwegian cookies, I think that the recipe you are using is more widely known as Norwegian Butter Cookies. I found several using the same ingredients and they seem to be pretty consistent. The variations I found were mostly in preparation. E.g., one said to cream the butter and egg yolks together while another said to sieve the egg yolks.
The recipes I found for Norwegian Crowns used both cooked egg yolks and raw egg yolks (with the exception of one recipe that was nearly identical to all of the butter cookie recipes except that it called for vanilla).
So, in light of the information, I would offer these suggestions: