There are so many great conversations on the Hotline -- it's hard to choose a favorite. But we'll be doing it, once a week, to spread the wealth of our community's knowledge -- and to keep the conversation going.
How many times have you followed a recipe that called for "eggs"? It seems simple enough, until you realize how many choices you have. Eggs range in size from peewee to extra-large to jumbo, and that's just at the supermarket. The issue gets even more complicated when you buy local eggs from the farmers market and each one is a different size.
So forget about good eggs versus bad eggs -- we've got bigger issues at hand. When it comes to baking, where precision is everything, how should you handle the variety of egg sizes? When a recipe neither gives the weight of eggs in grams nor specifies how large the eggs should be, what's a baker to do? Straight from the Hotline, here's some eggs-pert advice:
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