I recently saw a news report which said that 'large' and 'very large' egg sizes were uncomfortable and stressful for the hens. Even if you don't worry about animal welfare, you should be interested in this report because the other finding was that larger eggs are more watery and less tasty.
This struck a chord with me; we'd been buying larger eggs because they're cheaper, but I've often noticed that when I try to make fried eggs they come out quite runny and watery. I'd assumed I was doing something wrong!
So, this time we got smaller ones. I made pancakes, and found that using 2 'medium' eggs was just as good as using 2 'very large' eggs, so there seems to be something in the theory that they're more dense. You seem to get the same amount of 'egginess' (I know that's not really a word), but in larger eggs there's extra water to make up the volume. Makes sense when you think about it.
Very Simple Pancakes (makes about 10 pancakes)
8oz plain flour
1 pint milk
sunflower oil for frying
- Put the flour into a large mixing bowl, make a well in the middle, and break in the eggs.
- Mix the egg into the flour, then add milk a little at a time, stirring constantly to ensure a smooth mixture (break up any lumps when you see them).
- Once all the milk has been added, whisk the mixture until it's nice and bubbly.
- Heat a frying pan with a little oil until the oil begins to smoke. I find that the best way to make sure the pancakes don't stick is to spread the hot oil around the pan with a square of kitchen roll (being careful not to burn fingers).
- Add a ladle-full of pancake mixture to the pan, and tilt the pan as necessary to evenly coat the base of the pan with pancake.
- Cook until bubbles begin to appear in the top of the pancake, then flip. This is your chance to show off if you're fancy about it, but I just use a spatula! The second side will cook in about thirty seconds.
- Add a little more oil and repeat from step 4, until you run out of mixture. I find it helps to give the mixture an extra whisk each time before adding to the pan.
I tend to eat mine just the way nature intended - with a light sprinkling sugar & lemon juice. My husband enjoys a wider variety of toppings including jam, orange juice, cherries & cream... not all at the same time though!
You can also make drop scones (smaller, thicker pancakes) by using about half the quantity of milk, and adding the mixture to the pan in small dollops.