If it was me, I would just use 4 large eggs. pick the largest of the large. If you are making a specialty recipe where one minor change might make it bake differently, well, then I guess you might want to just buy xlarge. Honestly, I don't know how much of a difference it will make! :) I ad lib recipes all the time! I am not a professional baker but I bake 'from scratch' frequently! Good luck!
One .... because you don't wanna over do it with 2.! One .... because you don't wanna over do it with 2.!
3 large eggs though you could use 4 but try 3 first!
two small eggs
or 1 and a half of a medium egg :P
Use two eggs and then one egg white.
2
none it would ruin the recipe. sorry about any spelling mistakes but its true poppycock, don't know 'bout you but i would use 4 extra large eggs plus one yolk
3 or 4 extra large eggs will about equal 5 large eggs.
Jumbo, or Extra-Large eggs weigh 71-73g depending on the country of sale; large eggs weigh 63-73g, so you should use seven large eggs to approximate six jumbo eggs.
You can substitute extra large eggs for baking. The important thing to remember here is the amount of liquid you are putting in your baked item. For example, if you are making a cake that calls for three large eggs, you can probably substitute that with two extra large eggs, because it makes the same amount of liquid.
Yes, you can use 3 medium eggs in cornbread if you do not have two large eggs.
The egg measurements are too close to one another. If your recipe asked for medium eggs, you could use the Extra large. How ever I would recommend still using 3 extra large, its not that big of a difference. JOHNSON AND WALES COOKING INSTRUCTOR!
For most recipes the size of egg used is not critical, especially for recipes that use only a small number of eggs. Use 3 medium eggs in place of 3 large eggs. If the recipe called for 6 large eggs and you only had small eggs, then seven may be needed.
In a recipe it should work. Most recipes, when mentioning eggs, mean large eggs as these are the most common. Unless the recipe is very precise on the type of eggs, adding 4 medium will not affect it too much.
9 large eggs equals 7.2 extra large.
They are probably asking for 19 eggs.
Unless stated in the recipe, I would use medium sized eggs. Though most recipes can use even extra large eggs without problems.
Yes, you can use 2 large eggs in recipes that call for 3 small eggs. Egg sizes: minimum weights(American egg board) petite - 15 ounces/ dozen small - 18 oz./ doz. medium - 21 oz. / doz. large - 24 oz. / doz. extra large - 27 oz. / doz. jumbo - 30 oz. / doz. double - 33-36 oz. / doz. - not graded by AEB (considered jumbos) 3 small eggs are 18-21 oz. per dozen, or 4.5 - 5.25 ounces of egg 2 large eggs are 24-27 ounces per dozen or 4 - 4.75 ounces of egg Grade AA eggs are the best for cooking fried or poached eggs Grade A eggs are general purpose use Grade B eggs are only used in recipes Grade (less than B) are not food grades, animal fodder, chemical processing, etc.