If a cake recipe says 'x3 eggs' but you only have large ones

[AintNobodyHereButUsChickens]

Would you still use 3? It doesn't specify a size, it just says eggs.

Yes definitely!

Always keep the number the same

Thank you, I'm usually pretty easy-going but baking is the one thing that I overthink to an almost extreme level 🤦🏼‍♀️

Usually large eggs weigh about 2oz. That's what recipes generally assume an egg weighs. Think about a sponge cake with the same amount of all ingredients - 4oz butter, 4oz flour, 4oz sugar, 2 eggs (=4oz)!
So large eggs are actually the best ones for baking recipes IMHO. I guess for non-baking recipes it doesn't matter so much.

Actually, one thing I've learned is that baking is a lot of science and it's worth taking your measurements seriously!

lakesfreerange.co.uk/faq-items/what-determines-egg-sizes/

A cake maker friend weighs her eggs and adjusts the other ingredients accordingly.

From something I read if a recipe calls for medium eggs & you use large if there is also milk in recipe you use slightly less (old recipe book) but its about how runny it is/whether it mixes properly - good old fashioned trial & error

@PennineWayinSlingbacks

Actually, one thing I've learned is that baking is a lot of science and it's worth taking your measurements seriously!

I disagree. There's millions of different recipes and they all produce cake. And conversions between metric, imperial and cups are inconsistent.

I'd go with weighing the eggs and using the same amount of other ingredients, but in reality if there's a small difference in the proportions, it won't make a noticeable difference.

Definitely weigh the eggs in their shells and match the other ingredients to that weight. It’s a good rule of thumb anyway.

Weigh the eggs out of their shells and use exactly the same weight in flour, sugar and softened butter. Never fails for me.

I'd weigh them. The size is just the shell as they age more air gets in and they become lighter.

Rule of thumb, an egg should be about 1 oz in old money or 35-30g in new.

A basic sponge should have eggs, fat, flour and sugar of the same weight.

I don't weigh eggs for ordinary sized cakes - up to 8oz of each ingredient. But when making a huge celebration cake, I weigh eggs, because small differences add up and could affect the texture. So there's a balance to be had! Not sure you need to bother weighing for every everyday cake you make - just use large eggs :)

Cake turned out lovely, thank you all

By the way, Delia Smith says always use large eggs, so I always have. Glad your cake turned out well

*PennineWayinSlingbacks

Actually, one thing I've learned is that baking is a lot of science and it's worth taking your measurements seriously!

I disagree. There's millions of different recipes and they all produce cake. And conversions between metric, imperial and cups are inconsistent*

Yes, ingredients produce cake - but it could be dry or sunken or flat or soggy or crumbly, depending on a whole host of factors. Half a teaspoon of baking powder, for example, can alter a cake dramatically.

If you're making a casserole, go ahead and chuck a handful of whatever- it will all be fine.
But cakes need more care.