Baking Question
 

What size egg should be used in recipes for baked goods? Is there a rule? I once heard that large was the size to be used. I wonder because lately I've been using extra large eggs and I think my products aren't turning out like they used to.

Of course, I'm not baking Core things.....just the special stuff for Christmas. I thought one of you might be able to help me.

I always thought large eggs were the "standard" size for baking. It's the size I always buy, unless mediums are on super sale.

Angela

I agree with Angela -- standard is Large eggs. Of course Brown is better than white :)

Originally Posted by blessedwithsarah:
Of course Brown is better than white :)

You're kidding, right? The only differences between white and brown eggs are the color of the shell and the breeds of chickens that lay them.

I think she was saying they were better because she thought they were prettier...not that the egg inside was any different.

Angela

:dizzy: New England humor...............

There was an ad campaign that always ran -- I think it might actually still run.

Now, I'm singing this one....

"Brown eggs are local eggs, and local eggs are fresh"

Where do the white eggs at Easter come from???:?:

Thanks, ladies! Large it is for my grocery list.