Weighing eggs for baking

[FizzingAda]

I've recently discovered that when baking a cake, don't just use any size egg, but weigh the egg, and match the sugar, flour and fat to it. So egg 400gm, then 400 each for the other ingredients. But do you weigh the whole egg in its shell, or crack it open and weigh the contents?

When I do that, I crack the eggs, then weigh them.

I tend to weigh in the shell, but go low on the other ingredients - so when my eggs weigh 210g, I put in 200g of everything else.
In fairness, the weighing method makes me put in much less egg than the 2/4/4/4 method, so it's working for me, even if not quite as intended.

I think an egg shell is about 10% of the weight of an egg.

I did post a reply thanking you both, but it seems to have vanished. Anyway, thanks, very helpful!

I always weigh them in their shells, works fine. If I feel the cake batter needs loosening off a tad, I just put a splash of milk in.

I weigh in the shells too

I've always seen it weighed in their shells, but it doesn't really matter as the egg weighs far more than the shells and despite a lot of people saying otherwise, you don't need to be 100% precise. After all, many recipes convert 4 ounce to 100 g, and that's way off.

If you need more liquid, just add a splash of milk or water.

Thanks, everyone 👍