Yes, egg size can make a large difference. Especially for trickier recipes or for larger sized items, and especially when doubling a recipe. For some simple stuff, there is lots of room for leeway so you won't notice. To be safe, use a large egg. Most recipes are designed for large eggs. More precise recipes will use weight, but home cooks can also rely on volume. Use between 3 Tbsp and a scant quarter cut of lightly beaten egg for each egg called for. Here is a good resource:
Baking recipes call for large eggs unless otherwise specified. It is supposed to matter, but remember that measuring cups and spoons are wildly inaccurate, so unless your recipe has a lot of eggs it probably doesn't.
Most recipes call for large - and, at room temp.
Please enter a valid email address.
Well played. You deserve a cookie.
How one Jewish dessert got so dang popular (& what we lost along the way)
What's the Big Deal About Babka?
One Living Room, Two Ways
Cookbook or Meal-Planning Manual? Both!
When You Just Wanna Cook
You've Mastered the Cocktail, Now Get the Glass
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)