baking w medium eggs when recipe says large
i'm in israel which uses the euro egg-size grading system. medium eggs are 53-63g. large are 63-73g. XL arge 73+. i made a savory tart (euro recipe) that includes 3 XL eggs. i only had medium eggs. i used 5 of them to equal 3 XL. i guess i should weigh the egg to determine if it's closer to 53 than 63. but large eggs often are often not on the shelves in israel (i'm told it's cuz of heat). i made muffins that called for large eggs. i just added an extra medium egg. maybe muffins are more forgiving. any idea what things definitely require the right size and which don't?