Eggs

Use USDA-grade large eggs for most recipes and weigh or measure the volume. The weight of the eggs and thickness of the shell can vary a great deal from egg to egg, even within a given grade. The correct amount of whole eggs, yolks, or whites is essential to the volume and texture of a cake. The ratio of white to yolk can vary to such a degree that a recipe calling for six yolks may need as many as ten. To achieve the ideal results, weigh or measure whole eggs—yolks and whites. Values for recipes in this book are given for weight and volume, so it’s fine to use any size eggs if you weigh and measure them. The weights for eggs are always without the shells. Use eggs at room temperature: Place the eggs, still in their unbroken shells, in hot water for five minutes.