Using a different size, … fingers crossed! I always adjust the other quantities if I don't have the right size of egg.

1) if I had only large eggs (standard weight 50g) and recipe called for medium (44g each), I'd use 2 1/2 large (2 whole & either white or yolk) to come closest to weight desired. When i bake sometimes i add an extra egg. If you have to work with extra large eggs and are using a lot of them, you can break them into a bowl, whisk them up a bit and measure out the appropriate amount of egg (approx 3 1/2 tbsp for each large egg called for in the recipe)

I want to make a cake today but the recipe I was going to use says 4 medium eggs but I only have large.Do I still put 4 in or do I need to use 3 inst Two medium eggs can be substituted for two large eggs.

Most recipes call for large eggs because that is the size that is purchased most often in American supermarkets. If your recipe asked for medium eggs, you could use the Extra large. It help to make thing moist. 2 large egss weighs around 140g so if your eggs are smaller you can just add less flour in proportion. But more egg is normally fine. Yes, you can use 3 medium eggs in cornbread if you do not have two large eggs. For recipes that require one, two or three large eggs, substituting medium eggs will do. Hard to get half an egg, so I would leave out some of the white to get close.

In baking, the answer is yes, you can use extra-large and jumbo eggs instead of large, with a few adjustments.

Deviled eggs, scrambled eggs, frittatas, shakshuka, or recipes with fried or poached eggs are just a few examples of ways you can use these other sizes.

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If you use three extra large eggs in a recipe that calls for 4 large eggs (or a quadrupling a recipe), you could end up with almost a whole extra egg in your batter!

The Large egg is the standard used in most recipe development. Egg size makes a difference once two large eggs are needed. The egg measurements are too close to one another. But: –if a recipe calls for 3 large eggs, use 3 extra-large or 2 jumbo eggs

Ok well i sat on the fence and used 2 medium eggs plus one yolk. Here is a handy chart that you can use to guide you: If a recipe calls for one or two large eggs, use the same number of extra-large or jumbo eggs. However, if using small eggs, three small eggs need to be substituted for two large eggs.

For 2 pounds I would use 2 eggs, 1/4 of a medium onion - chopped fine, black pepper to taste, and about 12 crushed soda cracker squres (Saltines).

It depends on the recipe, but if your medium eggs are 55gm and large eggs are usually 70 gm, then work it as 2 x large= 140gm. IME 3 medium ones! Just make sure to consider that smaller eggs will require a little less seasoning, while extra-large or jumbo eggs may require more. If it's too "wet", add more crackers. Mix well, and put in a loaf pan.

It depends on the recipe, chances are you’ll get a perfectly edible cake either way, but as you can see from my results switching large for medium eggs can have quite a big impact on the texture of a cake and I suspect if a cake has been designed to be made with large eggs and you use the same number of medium then you could end up with a cake that’s too crumbly. Yes you can, although it is little more than 2 large ones.

The minimum weight per dozen large eggs is 24 ounces, and the minimum weight per dozen medium eggs is 21 ounces. 'f you don't want to fuss with the half-egg, just use 3 large...won't make a big difference - maybe a little more height. In recipes that call for four large eggs or more, substitute a matching amount of medium eggs, plus one.

For instance, five medium eggs are necessary for recipes that require four large eggs. so the closest would be 3 x 55 = 165 gm. Can you use large eggs instead of medium eggs in a cake recipe?