The egg measurements are too close to one another. If your recipe asked for medium eggs, you could use the Extra large. How ever I would recommend still using 3 extra large, its not that big of a difference.
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yes it will affect the texture of the cake i would use 3 lg eggs in place of 2 extra lg.
That's a hard question. According to my studies, it takes 2 extra eggs.
An extra large egg has about 4 tablespoons of liquid and a large egg is about 3 1/2 tablespoons of liquid (http://bakingbites.com/2008/09/large-eggs-vs-extra-large-eggs-in-baking/) so 7 extra large eggs is the same as 8 large eggs.
Eggs are sized by weight, and an extra large egg will weigh anywhere between 1 and 10 grams more than a large egg. Given that your recipe calls for 2 extra large eggs, that means a maximum difference in weight of 20 grams. There are slightly more than 28 grams in an ounce, so we're talking about a MAXIMUM difference of two thirds of an ounce, and a minimum difference of less than a tenth of an ounce of egg. If there were four or more extra large eggs involved, I would use an additional egg, under this circumstance, I would just use the largest two eggs in the carton you can find and not worry about it.
2 jumbo and 1 large is approximately 194 gm. 3 extra large is about 186 gm. 2 Jumbo and a medium is closer at 187 gm
Yes, you can use 2 large eggs in recipes that call for 3 small eggs. Egg sizes: minimum weights(American egg board) petite - 15 ounces/ dozen small - 18 oz./ doz. medium - 21 oz. / doz. large - 24 oz. / doz. extra large - 27 oz. / doz. jumbo - 30 oz. / doz. double - 33-36 oz. / doz. - not graded by AEB (considered jumbos) 3 small eggs are 18-21 oz. per dozen, or 4.5 - 5.25 ounces of egg 2 large eggs are 24-27 ounces per dozen or 4 - 4.75 ounces of egg Grade AA eggs are the best for cooking fried or poached eggs Grade A eggs are general purpose use Grade B eggs are only used in recipes Grade (less than B) are not food grades, animal fodder, chemical processing, etc.
In a recipe it should work. Most recipes, when mentioning eggs, mean large eggs as these are the most common. Unless the recipe is very precise on the type of eggs, adding 4 medium will not affect it too much.
You can substitute extra large eggs for baking. The important thing to remember here is the amount of liquid you are putting in your baked item. For example, if you are making a cake that calls for three large eggs, you can probably substitute that with two extra large eggs, because it makes the same amount of liquid.
2
Depends on how much cake but usually 2 large eggs.
One-and-one-half small chicken eggs are the approx. equivalent of one large egg; three small eggs = one large egg.
If it was me, I would just use 4 large eggs. pick the largest of the large. If you are making a specialty recipe where one minor change might make it bake differently, well, then I guess you might want to just buy xlarge. Honestly, I don't know how much of a difference it will make! :) I ad lib recipes all the time! I am not a professional baker but I bake 'from scratch' frequently! Good luck!