For all my recipes, I prefer using free-range and organic eggs.

Organic eggs have a dark yellow yolk, which adds a gorgeous tone to lemon curd, and custards and makes your sponge cakes beautiful yellow.

Each egg, from small to xl large, weighs differently; In this app, I use only large eggs if not mentioned otherwise.

A large egg weighs about 60 grams. The white is 30 grams; the yolk is 20 grams, and the shell is 10 grams. 

 

Breaking up eggs; If you notice that your eggs look extra-large or really small, and you are unsure if it is a large egg. Break 1 or more eggs, as needed, into a small bowl and whip with a fork or small whisk to combine the white(s) and Yolk(s) well. One large egg = 3 tablespoons of liquid.

Room-temperature eggs will whip up much fluffier if you are making cakes.