Cooking For Engineers

[Pat]

It seems like every time I bake something, it ends up just tasting like eggs. I tried the biscotti recipe to a 't' and it tasted eggy. I tried Alton Brown's pate a choux recipe; eggy again.

I'm using regular grade a large eggs. Is there some baking secret I've missed out on?

[Pickles]

I don't know what is standard over in the US however you might try reducing the egg. try using a medium egg instead.

I don't know if its just me but egg sizes have been getting larger and larger over the last few years, so what was once a standard size is now most likely a small or something!

[SirSpice]

I like the taste of eggs, so I probably wouldn't mind, but it also depends on where you live. I've had eggs in another country that had a lot more flavor than the ones I get here. You could also try cutting some of the yolk out of the recipe and use more egg white.

But again, I like the taste of eggs so I probably wouldn't notice if something tasted more eggy.