Carol's latest book, Gluten-Free Cooking for Two, is now available. Designed for small households, each perfectly-proportioned recipe serves two people. You will eliminate unwanted leftovers and reduce waste when you cook right-size meals with the 125 recipes in this book. Enjoy!! Celebrate with me!!! Gluten-Free Cooking for Two has won two awards: named one of ten "Best Gluten-Free Cooking Books in 2017" by and won a Silver Medal in the 2017 Living Now Book Awards in the "Natural, Nutrition, Organic, Vegetarian" category.
Fill out my online form.

Where in the World is Carol?

Carol's in the kitchen, cooking up recipes for her next cookbook and

Watch for Carol on "Creative Living with Sheryl Borden," a PBS-TV show airing on your local PBS station during 2017-2018.

Join Carol at the National Western Complex, Expo Hall level 2 in Denver on April 21,10:30 am during the GFAF Expo Conference. See you there!

Substituting for Large Eggs in Baking

Large eggs are the industry standard for baking.

Today, I want to talk about substituting for large eggs, the industry standard in baking. But first, have you ever wondered how prehistoric man discovered eggs?

Yes, I have pondered this question.


Some people contemplate the weighty issue of which came first: the chicken or the egg. Not me. I focus on the more profound issue of how mankind discovered the wonders of the egg in the first place. How did “they” know that one could eat the oval object that fell from what I presume was some sort of feathered creature? Did a Neanderthal Julia Child accidentally kick a few into the fire, then make egg salad sandwiches for her bridge club? How did a Stone-Age Emeril figure out that eggs were critical to baking?

We will never know the answers to such these serious culinary questions, but one thing is for sure. Eggs do wonderful things for our gluten-free baking. Consequently, I’m often asked how to use different-size eggs. Even though large eggs are the accepted standard in American recipes, you may find that your supermarket has extra-large eggs on sale one week and then jumbo eggs on sale next week. Wanting to take advantage of these savings, you buy them and then wonder if/how you can use them.


In non-baking recipes, such as scrambled eggs, you can safely assume that one egg equals one egg and you won’t notice the small difference in size. Hard-boiled eggs make take a little longer to cook if they’re extra-large or jumbo.

In baking, the answer is yes, you can use extra-large and jumbo eggs instead of large, with a few adjustments.

Here is a handy chart that you can use to guide you:

If a recipe calls for one or two large eggs, use the same number of extra-large or jumbo eggs.


–if a recipe calls for 3 large eggs, use 3 extra-large or 2 jumbo eggs

–if a recipe calls for 4 large eggs, use 4 extra-large or 3 jumbo eggs

–if a recipe calls for 5 large eggs, use 4 extra-large or 4 jumbo eggs

–if a recipe calls for 6 large eggs, use 5 extra-large or 5 jumbo eggs

With colder weather upon us, and the holidays just around the corner I’m sure you’ll be baking more so hopefully these egg guidelines will come in handy in the coming weeks.

Happy Baking!

Leave a Reply




You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>