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I prefer to do my baking measurements by weight, rather than volume (way more accurate), so I have a decent kitchen scale that weighs in ounces or grams. I think I paid around $35 for it at Bed, Bath & Beyond (or one of those known affectionately as Kitchen Crap stores - my heart starts to race when I see one). Anyway, much like ChicKat, I keep a small bowl on the scale, tare it to zero, then weigh the eggs and record them. Numbers and spreadsheets also get my accountant soul racing. Always been a numbers geek!
Deb