Can i substitute large egg with extra for baking?

You can usually substitute a large egg with an extra-large egg in baking, but it's not a perfect 1:1 swap. Here's why:

* Size difference: Extra-large eggs are slightly larger than large eggs, meaning they contain more volume and weight. This can affect the texture and consistency of your baked goods.

* Fat content: While there's not a huge difference in fat content, extra-large eggs do have slightly more than large eggs. This can also impact the richness and moisture of your recipe.

Here are some tips for making the substitution:

* Adjust the amount of liquid: You may need to reduce the amount of liquid in your recipe slightly to compensate for the extra moisture from the extra-large egg.

* Consider the recipe: Some recipes are more sensitive to changes in egg size than others. If you're baking something delicate, like a cake or soufflé, it's best to stick with the original egg size.

* Experiment: If you're unsure, try substituting one extra-large egg for a large egg in a small batch of the recipe first. This will allow you to assess the impact on the final product.

Overall, while substituting a large egg with an extra-large egg is possible, it's best to be aware of the potential changes to your recipe and adjust accordingly.