Using brown eggs for baking

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Quote:
yuckyuck.gif


I have noticed that my home eggs are larger then the stores large eggs so i just cut back on the water or milk I add to the recipe
 
I noticed that I have to cut back on the oils in mine, like butter and vegi oil. I know I made chocolate chip cookies the recipe calls for 2 large eggs I have to use one or my cookies taste like egg and it calls for 1 cup of butter I have to cut it back to 3/4 cup cause it makes the cookie spread too much and the dough is too thin if I use th whole cup.
 
Thanks for all the great tips.

I'll try weighing the eggs. That may be the problem since I guess my hens are pullets and the eggs are
a little small.

I haven't tried chewing any of the egg shells (yuck) but they are harder to crack, especially the Orpington eggs.
 
Quote:
OMGosh!
I have found the brown egg shells are harder to chew too! But you are right, the eggs taste pretty much the same, light brown, dark brown or white. When we talked about it around the breakfast table, we all agreed.
 

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