I’d be careful especially with the eggs. The supermarket eggs here are about 60g, but can go down to 50g. The farmshop eggs here are 70 to 80g, but occasionally even bigger. 90+g double yolk eggs are my favourite, but they would complicate any baking recipe.
Baking - scientific? With so scientific measurements like “cups” or “spoons”?
Grams-only recipe or no deal. Liquids, dry ingredient, all in grams.
Except eggs, they get a pass.
I’d be careful especially with the eggs. The supermarket eggs here are about 60g, but can go down to 50g. The farmshop eggs here are 70 to 80g, but occasionally even bigger. 90+g double yolk eggs are my favourite, but they would complicate any baking recipe.