If a recipe calls for XL eggs and I only have L

terri_pacnwNovember 12, 2008

Should I add one more egg, or just not worry about it. It's a cake recipe.

Here's the recipe. I'm going to use lemons though.

Orange Pound Cake

½ pound (2 sticks) unsalted butter, at room temperature

2 ½ cups granulated sugar, divided

4 extra-large eggs, at room temperature

1/3 cup grated orange zest (6 oranges)

3 cups all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

1 teaspoon kosher salt

¾ cup freshly squeezed orange juice, divided

¾ cup buttermilk, at room temperature

1 teaspoon pure vanilla extract


1 cup confectioners sugar, sifted

1 ½ tablespoons freshly squeezed orange juice

Heat oven to 350 degrees. Grease and flour two 8 ½ x 4 ½ x 2 ½ - inch loaf pans. Line the bottoms with parchment paper.

Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.

In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine ¼ cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to an hour (mine took 55 minutes), until a cake tester comes out clean.

While the cakes bake, cook the remaining ½ cup of granulated sugar with the remaining ½ cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.

To glaze, combine the confectioners sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.

YIELD: 2 loaves

Source: Ina GartenÂs Barefoot Contessa: Family Style

Here is a link that might be useful: There are lovely pictures of it towards the bottom of this blog

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Found this Terri:

The majority of cooking recipes will specify for large eggs however, you could use the equivalent in medium or extra large eggs.
1 large egg is the equivalent of 1 medium egg or 1 extra large egg.
2 large eggs is the equivalent of 2 medium eggs or 2 extra large eggs.
3 large eggs is the equivalent of 4 medium eggs or 3 extra large eggs.
4 large eggs is the equivalent of 5 medium eggs or 4 extra large eggs.
5 large eggs is the equivalent of 6 medium eggs or 5 extra large eggs

    Bookmark   November 12, 2008 at 7:56PM
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I would add one more yolk.
Linda C

    Bookmark   November 12, 2008 at 8:03PM
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Modern USA Egg sizes:
XL eggs weigh greater than 2.25 oz. so a dozen weigh 24 oz+
Lg eggs weigh greater than 2.00 oz. so a dozen weigh 27 oz+

So, 4 XL eggs = 9 oz. 9 divided by 2 equals 4.5 large eggs.

I don't think it would make much difference in the recipe. If you had some applesauce you could add a bit, or just a little water, butter or milk if you like, or an extra yolk, or an extra white or half an egg would be more like the recipe intended, assuming it makes a difference.

    Bookmark   November 13, 2008 at 12:18AM
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Thanks everyone!

    Bookmark   November 13, 2008 at 12:45AM
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terri - coincidentally, I just made Ina's choc cake and was wondering the same thing. I ended up using two large eggs (rather than the extra large she called for) and the cake turned out fine.

    Bookmark   November 13, 2008 at 9:23AM
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Ina's recipes always call for extra large eggs. I never worry about it, and the recipes turn out fine. With all the butter and cream she puts in her recipes, they always taste good, lol.


    Bookmark   November 13, 2008 at 9:42AM
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I agree, I'd just use large eggs. I have my own eggs most of the time and the sizes can vary by quite a lot from "medium" to "extra large" and an occasional "double yolker". I just grab two eggs and I haven't noticed any huge problems in my baking.

If you think you want that extra bit of richness I'd agree with LindaC and add another yolk, but mostly, I wouldn't worry about it.


    Bookmark   November 13, 2008 at 10:34AM
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Okie Dokie..I'll give it a whirl..got a fridge full of organic lemons that I got 2 weeks ago..
And this just looked delish!
I've already got a few lemon cream cookie sandwiches left in the cookie jar. I made egg nog bread (quick bread) earlier in the week..so what's a bit more sweet stuff in the house. LOL

    Bookmark   November 13, 2008 at 10:56AM
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Oops, obviously I switched the "dozen" weights! You get the idea, I'm sure. So sorry!

    Bookmark   November 13, 2008 at 1:51PM
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If the recipe calls for one or two eggs, I just use large....but with 4 eggs, each XL egg weighs about 1/8 more than a large egg and in a recipe calling for 4 eggs that's equal to half an egg.
I am sure that from the back of a galloping horse you won't know the difference, baking is not rocket science nor quantative chemistry, but I would add the extra yolk.
Linda C

    Bookmark   November 13, 2008 at 2:04PM
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okie dokie Linda...

I'll report my attempt later. Got some errands to run..so pulling out the butter now..then I'm off...

    Bookmark   November 13, 2008 at 3:11PM
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