URGENT ADVICE RE: EGG SIZES

[knottyhair]

Not sure if anyone will reply in time, but I'm about to make a victoria sponge for my friend's birthday today and the recipe says 4 medium eggs, and my eggs are large. Does anyone know if I should use 3 large, or is it not that simple? Thanks!

I would just use the three

I think there is a method for sponge where you weigh the eggs and use the same weight of flour and sugar. Hang on, will google...

here Loads more on google

Weigh the eggs and use the same amount of butter, sugar and flour. Then it doesn't matter how big or small they are.

I think each egg in a standard sponge recipe should equate to 2oz which is a medium egg so if you need 4 medium eggs I'd say you need 8oz of eggs (in shells) - I'd use 3 or weigh them and use the equivalent of 8oz.

Get someone on MN to weigh 4 medium eggs, weigh your 4 eggs and see if 3 or 4 is closest.

(I am at work so can't).

I've always just used whatever size eggs I have in baking and it has never seemed to make any discernable difference. I suppose with the sort of recipe where you cream fat&flour then work in the egg I might not put it all in if it is getting to that curdly point.

Wow, thanks everyone! What a brilliant response. I'll go and weigh my eggs!