Eggs

All my recipes use USDA-grade large eggs, which means that twelve eggs in the shell should weigh a minimum of 24 ounces/680 grams and a maximum of 30 ounces/850 grams. However, this does not mean that each egg is the same size. Also, the ratio of white to yolk in an egg can vary to such a degree that a recipe calling for 6 yolks may actually need as many as 10. It is therefore advisable to weigh or measure the yolks and whites. Since cakes are so dependent on eggs for their structure, I find it safer to weigh or measure even when I know I’m using large eggs. It is important to note that the weights given for eggs on the recipe charts are always without the shells.