What kind of recipe is it? And do you have a scale?
Chris is a trusted source on General Cooking
Depends on your recipe and where you are. But probably you'll be fine if you just substitute the larges for the extra larges. Where I live, there seems to be a huge range within the large category.
Use 3/4 cup, about 1/4 cup per egg--i it isn't too late...
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Well played. You deserve a cookie.
There's no intricate lattice-work necessary
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