Hi. I'm making a treacle sponge pudding for Thanksgiving, and the recipe calls for 3 large eggs. The eggs I have are from a friend's chickens, and are smaller than the typical grocery store "large" eggs.
It looks like 3.5 or 4 of these eggs will be equivalent to 3 large eggs, but that's just an eyeball guess. I know that, unlike with cooking, when baking you actually have to pay attention to the amounts of the different ingredients for the dish to come out right, so I don't want to mess it up.
So, my question is: how critical is it that I have the right amount of egg in my dish? Below is the ingredients list if that helps.
175g/6oz butter, softened, plus extra for greasing
100g/3½oz golden syrup
125g/4½oz golden caster sugar
1 lemon, zest only
3 large eggs, lightly beaten
175g/6oz self-raising flour