Thank you for pointing out the smaller size of modern eggs. I've noticed the difference for a while now but it seems few others have. Today's "large" and sometimes "extra-large" eggs would have qualified as medium when I was growing up. I'm sure that contributes to the dryness of baked goods; we often don't consider the amount of moisture eggs provide. Interesting idea about scrambling and weighing eggs - I'll have to try that!

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