if a cake recipe says '2 large eggs' would you use 3 small ones?

[youareminebestfavourite]

or even 3 normal size ones? What constitutes a large egg? The ones I'm using are free range, farm gate- so unsized in a supermarket sense.

Well, I would. I get enormous duck eggs from my neighbour, and if a recipe calls for 3 normal eggs, I use 2.

However, Seventh's advice is probably better if you're not a lazy slattern like me

Thanks- it's not a sponge, it's a choccy cake- apparently the batter is quite thin, so is it safe to assume the extra small egg will help the cake keep it's structure and will be a little more dense? It's for a birthday cake, so it needs to be strong enough to cut into slices....
southernfood.about.com/od/chocolatecakes/r/bl30623p.htm

Be warned. An American large egg is the same as a UK medium. Best to work on the weight.

I would use two. I've found many cakes have a nicer fluffier texture if they are under-egged rather than over.

What, do they have smaller chickens in the US? Perhaps they're all size zero....

I would crack all the eggs into a bowl, whisk them up a bit and then pour away about half an egg's worth.

[scientific]

I would use the yolks from 2 eggs but the whites from 3.

Egg yolks are close in size no matter what the egg size, its the white where there difference is.