A friend recently gave me a recipe for a Dutch Easter bread that he
had translated from an old family cookbook. The recipe calls for
about 2 cups of milk and 6 eggs, which led me to wonder about the
moisture content of eggs and their contribution to the overall
hydration of bread doughs.
Happily, Kim Kesseler of the Canadian Egg Marketing Agency responded
to my web enquiry and was able to tell me that whole egg is about 76%
moisture by weight (according to Health Canada's Canadian Nutrient File).
Dan