What's the deal with the extra-large eggs in the Barefoot Contessa books? Most cookbooks call for large eggs, not extra-large. In fact, I don't think I've ever come across recipes using the extra-large size before.
Can you please tell me how I can calculate the conversion of extra-large to large eggs? I'm a little nervous, as baking recipes require a degreee of precision...
Thank you for your help!
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