Hi Everyone! So, I kept 2 black broiler hens and 4 cornish that were destined for my freezer (and technically still are!).... well lo and behold, a few of them are now laying and I've gotten about a dozen eggs this week! My question is, do you find if you use your fresh eggs for baking that you need to adjust the recipie at all? I've eaten a few of them for breakfast and they have a gorgeous, orange yolk.... and I think they're about medium size. I put them in a carton next to store bought eggs and they look about the same to me (not noticably smaller). I don't have an egg scale. I'm just curious if anyone really worries about the egg size with baking.