Jen, The standard size egg is "Large".

Ann

Thanks, Ann. I meant to post this in the Cooking forum so I am glad you saw it. :-)

Jen

Large is the standard for recipies, but I really don't believe the difference between one large egg and one rxtra large egg would have made a noticable difference. For a lot of years I bought "farm eggs" that is eggs from someone who raised chickens. They were un sized....and while I tried not to use tiny eggs or extra jumbo large, I never felt a recipe was too wet.
Could you have mis measured something else? Or used a different brand of peanut butter...or low fat?
Linda C

You're welcome Jen. But I have to agree with Linda. I buy all my eggs from local farmers and more often than not they are extra large and jumbo. I haven't noticed a difference in baking when a recipe called for just one or two eggs. But if I was using the jumbo in a recipe that called for 5 or 6 eggs I would make an adjustment.

Ann

Linda and Ann,

Hmmmmm.... I don't know. I've made these cookies before and I don't remember the dough being wet like this batch was. It was really pretty disgusting. It's the recipe for flourless peanut butter cookies: 1 cup sugar, 1 cup peanut butter, 1 egg, 1 tsp. vanilla. This recipe also includes 1 tsp. BS which makes them rise a little and gives them a prettier look, but of course the BS wouldn't have anything to do with the wetness of the dough! And they are delicious cookies.

Next time I will try a smaller egg and see what happens.

Thanks again,
Jen

Rule of thumb. A large egg's contents is about 3 tablespoons of product. I am finding that the size standard varies from one egg producer to the other. Example, when making the matzoh balls from a recipe that is about 50 years old, I have had to add more matzoh meal to compensate for the the larger eggs.

It isn't practical to measure eggs when separated, but if a recipe calls for whole eggs, you could. One, two, or three eggs probably don't matter that much as Ann and Linda allow, but for greater amounts it might.

Bubbe