Hi everyone this is my first post.
I have eggs delivered from a farm and they are jumbo size approx between 85 and 94 gms per egg (in their shell) and they are all double yolks.
I am a keen Baker but am reluctant to experiment too much when a recipe says 2 large eggs as my eggs would make the mixture too wet.
With a Victoria sandwich mix I would weigh the eggs in their shell and use the same amount of flour butter and sugar, however in other cake mixtures I am unsure how much egg to use without the recipe going wrong.
Any advice on how to adapt recipes to use jumbo double yolk eggs?
I have eggs delivered from a farm and they are jumbo size approx between 85 and 94 gms per egg (in their shell) and they are all double yolks.
I am a keen Baker but am reluctant to experiment too much when a recipe says 2 large eggs as my eggs would make the mixture too wet.
With a Victoria sandwich mix I would weigh the eggs in their shell and use the same amount of flour butter and sugar, however in other cake mixtures I am unsure how much egg to use without the recipe going wrong.
Any advice on how to adapt recipes to use jumbo double yolk eggs?