eggs - if a recipe needs 2 large and I only have medium...

[MaryAnnSingleton]

can I used 3 medium ? thank you

yes. probably. but don't blame me if it goes wrong . what are you cooking?

To be honest, I tend to use medium as a direct replacement for large, i.e. use 2 where it says 2.

In savoury things I doubt it would make much significant difference. Possibly a slight difference in baking.

If it's a basic sponge you can always weigh the eggs and use the same quantity of four / butter / sugar
e.g. if it says 2 eggs, 4oz flour, 4oz sugar etc.
then weigh your medium eggs, and whatever they weigh, use the same quantity of the other ingredients so it's all in proportion.

I've used 2 medium and 3 medium in place of 2 large and it seems to make very little difference at all.

it's for a stem ginger cake which I made previously with 2 large and it was perfect, don't know whether it might affect it's moistness ? or make no difference !

it'll be fine (sounds yum, where's the recipe from? ds wants to make a cake today).

I always use medium even when is says large. Never had a problem. You might need a bit more liquid though.

I would just use two but I am sure the books would disagree!

it was a Nigel Slater recipe in the Observer Food Monthly before Christmas - it has a clementine frosting which dh says is too much (but yum)

well the 2 medium eggs seem to have been fine - it's lovely !

Tip for the day - according to the Wonder of Vinegar Handbook (or some such) 1 tbs of vinegar in a cake recipe will replace an egg.

Will someone please try this, and once they've regained the power of speech, tell me what happened?

either of these?. though no mention of the frosting....

yes,it's the first one - he just added the clementine frosting to make it Christmassy - it is gorgeous without though and would be wonderful with custard as a pudding