I'm not sure this ought to be in this section, but it certainly is egg-related! One of my favorite things to make is creme brulee. Been doing it for years and years, and it always comes out absolutely perfect. Until... A few months ago, I made my favorite recipe (ginger-vanilla bean) using eggs from my birds for the very first time. It came out just dreadful. I figured I could just substitute one for one. It never occurred to me that the yolks of fresh eggs are THAT much larger than store eggs, so of course it set too hard. It was sooooo custardy! As custard goes, it was yummy. As creme brulee goes, it was a train wreck, and of course, I made it for friends I rarely see. They still tease me about my custard., I have a great book that tells me how to sub out entire eggs (i.e., how many ounces equals a standard egg size) - but it makes no mention of yolk or white alone. So how do you do the math on this? I can't find anything that tells me how to translate "5 large egg yolks" into "x yolks from a partridge cochin" or "y from a redcap" or something. I'd rather not waste my precious eggs on experimenting if there's an easier way.