Fellow bakers, please advise.
The cake is already in the oven but I dont know how its going to turn out...I needed 3 eggs and this morning I got my 3rd full size egg so I started making the batter. When I cracked the eggs the first one was a double, then the second was a double, and you guessed it, the third was a double too. The yolks looked smaller than chicken size so I went ahead and used all 3 eggs. In about 20 minutes I will know if the cake has cooked properly but I wont know how it will taste until this evening.
If I keep getting doubles how do I manage them for baking?