Egg Size Matters When Baking

All the recipes on this site are made using large eggs. Since liquid, too little or too much can ruin the end product I thought it was important to clarify this.

Most baking recipes call for large eggs. If a recipe calls for two large eggs, that means the proportions of the recipe are counting on about 6 1/2 tablespoons of liquid egg. If we were to use extra-large or even jumbo eggs in place of large eggs, we'd adding far more liquid that the recipe proportions account for.

Large eggs are about 57 grams or 3 1/4 tablespoons of egg. Extra-large eggs are about 64 grams, or 4 tablespoons of egg. Jumbo eggs are even larger.

If a recipe does not indicate the size egg to use, stick with large.

The type of egg; brown, white organic or not doesn't impact the final product but farm fresh eggs are going to give you a better nutritional value and besides it just feels good to buy from a local farm.

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