In baking if one egg has two yolks does it count as eggs?

This is a great question! It depends on what you're baking and what the recipe calls for.

Here's the breakdown:

* For yolk-heavy recipes: If the recipe heavily relies on the yolk's properties (like custard, mayonnaise, or rich cakes), you'd treat the double-yolked egg as one egg. The extra yolk will contribute to a richer texture and flavor.

* For recipes using both yolk and white: If the recipe relies on both yolk and white (like angel food cake, meringue, or fluffy pancakes), you'd treat the double-yolked egg as one egg. The extra yolk will make the product richer, while the single white will still contribute to the lightness and structure.

* For recipes relying on volume: If the recipe calls for a specific volume of eggs (like 1 cup of eggs), you'd likely treat the double-yolked egg as two eggs. The extra yolk would significantly increase the volume, leading to changes in the recipe's outcome.

Bottom Line:

It's best to assess the recipe's needs and the role of eggs in the baking process. If you're unsure, it's always better to err on the side of caution and treat the double-yolked egg as one egg. You can always adjust the recipe slightly to compensate for the extra yolk.