WARNING!! Maybe use less of the whites and more of the yolks? Or, scramble the backyard eggs, in a measuring cup, and remove 25%?
Everytime I bake with my backyard eggs, I remember AFTER the poufy fluffed up version of baking comes out of the oven, that backyard eggs have stiffer, poofier albumen! I swear I could plaster a house with meringues from backyard eggs. Muffins turn into popovers. Cakes are ridiculously high. Breads are more like FLUFF.
Thanks for the reminder; I plan on making pumpkin pie today for Thanksgiving. Maybe I'll do two, and compare one with store eggs and one with equal backyard eggs?