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...
Please enter a valid email address.
Well played. You deserve a cookie.
Watch Samin Nosrat Make Rule-Breaking Biscuits
The Truth About Caramelizing Onions
Diana Henry on How to Raise Adventurous Eaters
Butter Isn't Always King in Baking
The Only Good Part of Being Hungover
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
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.)