If you’re cooking scrambled eggs or an omelet, the size of the egg doesn’t matter since the eggs are the main ingredient. But with baking, proportion is key!
Eggs add moisture and stability in baking. Too much egg can cause a batter to spread, while not enough egg can dry it out.
If you need to measure an egg’s weight at home, simply use a kitchen scale. Just remember to weigh your eggs out of the shell.