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Eggs are the backbone of many baked goods and can be substituted with caution. Recipes call for eggs, which mean whole large Grade A refrigerated eggs from hens, without its shell, or egg whites or egg yolks, which are separated from the same type of whole egg. SARAH SAYS: At CraftyBaking.com all of our recipes call for Grade A large eggs. ONE LARGE EGG WITHOUT SHELL = 3 tablespoons + 1/2 teaspoon = 50 grams = 1.75 ounces each NOTE: When you buy a dozen eggs, each one in the carton will average about 50 to 52 grams, so some may be smaller or larger than the average. For...