With simple recipes, you don’t need to worry too much about the weight of the eggs you use. But, with more complicated recipes, an extra gram or two could affect what comes out of the oven. If you’re trying something more complicated like choux paste, pop your eggs on the scale before adding them. A standard large egg weighs 60 grams.

Feel like whipping up a cake that’s perfectly light and fluffy? Using your eggs straight from the fridge isn’t the best idea. Why? Well, warm egg yolk breaks easier and mix more evenly with egg whites. Warm eggs also whip better so you’ll get more air into the mixture. To get your eggs to room temperature before you get baking, just put them in a bowl of warm water for 10 – 15 minutes!