Eggs!

[squashedbanana]

Asda have subbed me extra large eggs instead of the mediums I usually have. Making a pancake cake for DS's birthday, should I halve the amount of eggs the recipe calls for as they are twice the size of regular sized eggs?

Also quite fancy making cupcakes, how many eggs should I use? The amount the recipe calls for? What would happen if the egg:mixture ratio is too high?

In sponge cakes, you use equal weights of egg, flour and fat. If you use too much egg you simply get a yellower, eggier outcome. Pancakes are a little random anyway. Rather than halving the number of eggs, cut down by about 25%.

Thanks Cogito