[birdsbirdsbirds]

Doesn't this all break down once you use eggs? Absolute weights don't help much if you have to add one egg yolk since they don't have a fixed weight.

For cakes, all other ingredients should be measured in multiples of the used egg parts.

[kranner]

The same cookbook recommends weighing eggs as well; recipes specify egg whites/yolks/whole by weight (all ingredients are specified by both weight and volume, though weight is recommended).

"""

Likewise, eggs vary slightly in weight from one to another; measuring eggs by weight ensures great accuracy. “Large” eggs are 56 grams/2 ounces by definition, but they vary in weight by 10 or more grams, so calling for eggs by weight, as we do in these recipes, guarantees more consistent results. And weighing allows you to use any size egg you have access to, which is especially helpful if you use farm-raised eggs, which are often not graded by size.

"""

[Wowfunhappy]

It does seem like a lot more work though with eggs.

[issamehh]

You could either just use the egg as it's likely close or adjust the rest of your ingredients from the weight of the egg. I made a calculator for some of my recipes that lets you put in how much of a specific ingredient you've got and tells you the adjusted amounts for the rest. With that it'd be fairly easy

[maxwell]

Professional bakers use cartons of yolks and whites instead of cracking eggs.