My recipe calls for 5 eggs but all i have is Extra Large eggs, should I use 3 or 4 XL? Would ya'll help me pls?
TIA!
In a recipe that calls for an egg, it is assumed the baker/cook will be using a large egg which in volume equals 1/4 cup. When I don't have large eggs, or my eggs seem to be not quite the right size, I break them into a measuring cup and go with measure rather than number of eggs.
So, 5 eggs = 1 1/4 cups
HTH
http://blog.josephhall.com/2006/12/eggs.html
If you do the math, it takes 4.5 extra large eggs to equal 5 large eggs, by weight.
How about doubling your batch and using 9 eggs? Or, try to take out 1/2 of an egg....or, take a chance and either use 5 or 4...I wouldn't reduce it to 3 though.
Unless you think it would make a profound difference in the cake, I would just use the 5 eggs.
Diane
In a recipe that calls for an egg, it is assumed the baker/cook will be using a large egg which in volume equals 1/4 cup. When I don't have large eggs, or my eggs seem to be not quite the right size, I break them into a measuring cup and go with measure rather than number of eggs.
So, 5 eggs = 1 1/4 cups
HTH
Ditto to this.. 
I use eggs from the farm up the road and sometimes they are all sorts of sizes so I break them up and measure.. if you have extra just make scrambled eggs!! 
I wanted to do the measuring thing, but I didnt know the equivalents. I ended up going with 4 xl eggs and it turned out just fine. Will def keep this link for future reference. Thank you guys!
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