Hier geht's zur deutschen Version dieses PostsWhen I started reading American cookbooks and food magazines, I noticed that their recipes almost always call for large eggs, whereas the typical egg in German recipes is medium-sized (Kl. M).Though (supposedly) everything is bigger in the US, I was wondering about this. Why should American cooks and bakers … Continue reading IS ONE EGG AN OEUF? – EUROPEAN-AMERICAN EGG "TRANSLATION" →