Question to the above comment on the eggs making batter thin...ever consider weighing out the eggs like you do with the other ingredients? I learned in culinary school that an egg weighs 2 oz. So it would be great if you had those in weight measurement also! Depends on the egg, Tom. We use supermarket-purchased large eggs, whose out-of-shell weight is 1 3/4 ounces pretty consistently. It would indeed by good to indicate egg weight in recipes calling for a good number of eggs; but for most recipes, with just one or two eggs, a couple of grams difference either way isn't going to make a difference. Thanks for connecting- PJH

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