I bake and Ive never been quite sure if my eggs are the "large" that most recipes are based on. Now I'll be able to make a more reliable assessment and adjust the number of eggs accordingly. And just in time for Christmas season baking!
@IamRainey beware, grading weights vary by region! - here (EU) they are 10g brackets, changing on the x3, so 53-62g = medium, and large = 63-72g. Most cookery books will clarify what scale they are using in the introductory material, but websites are often slack in this.
Newly laying pullets can take days, or weeks... or months to get up to a 'large' size.
Second season of laying most birds will usually produce fewer but larger eggs.
I just use a cheap(was ~$13 five years ago) digital kitchen scale to weigh eggs and cartons.
i dont have any comments on grading egg sizes but...
I've worked at a bakery for a good 8 years. size of eggs really dont matter with a recipe. recipes are always a guideline, everything affects yours bakery, altitude, humidity, minerals in water, ingredient impurities, ect. use the guidelines (recipe) and adjust for moisture as you go. bakery is half art half science. small yolk = less bonding which may cause your end product to fall apart or crumble but with other recipes that may be ideal. i think you all get the point.
just thought id mention that XD have a great day bye