Recipes frequently call for eggs as an ingredient, but the question becomes what size egg…small, medium, large or even extra large.
Unless the recipe specifically calls for extra large eggs, large eggs are what should be used.
When baking, having the eggs at room temperature is very beneficial to the texture of the batter. There should be no worries about bacteria, as eggs can sit out for a period of time -no problem.
This is one time when “large” is a good thing!
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