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Eggs

Eggs

Wherever eggs are called for in the recipes, I used large eggs. I also prefer to use eggs from vegetable-fed, hormone-free, and cage-free hens.For the purposes of baking, it’s important to use only large eggs, as the excess liquid in extra-large eggs will throw off the necessary proportions required, which, after you’ve spent money on eggs, alternative flours, and sweeteners, can be a heartbreak. In addition, I found that the eggs I used provided a unique bounce that really helped the texture of my gluten-free baked goods.