This is from the Baking Bites website: A large egg, cracked, yields approximately 3 1/2 tablespoons of liquid. The yolk will be about 1 1/2 tbsp and the whites will be about 2 tbsp. An extra large egg will have about 4 tbsp of liquid inside, while a medium egg will have only 3 tbsp. These differences have no effect whatsoever on omelettes, hard boiled eggs or many other savory dishes, but they can actually have a big impact on baked goods. With a recipe that calls for only one egg, the difference between sizes may not be noticeable. Substituting 4 extra large eggs in a recipe that only calls for 4 large eggs will add an extra half-an-egg in volume to your recipe. This changes the ratios given in the recipe and can mean that youÂll end up with a drier or eggier finished product, one not quite as good as would have been achieved with the right sized eggs. Extra large eggs can be a good deal when it comes to eggs for breakfast, but if you know youÂre going to be dealing with a lot of eggs for baking (especially in egg-heavy recipes), it is often best just to buy the size of egg dictated in the recipe itself (large, if not directly specified). The link below is an interesting discussion about this topic and the lady asking the question even brings up The Barefoot Contessa. Hope this helps! Judi Here is a link that might be useful: Large VS Extra Large Eggs

Dang! I haven't had them since I was a kid, but now I'm craving goldfish! With the egg sizes, I think it matters according to what you're making. If it has to do something useful, like rise or stick or transform (as in custard), better more egg than less. If it has to emulsify, it doesn't matter--in theory you can emulsify a huge vat of oil with a single yolk. An average sized cake with baking powder needs a minimum of two eggs, and three are better, but it doesn't really matter like it does in an egg rising cake. Custard is probably pickier just to have the right consistency. Rule of thumb is two eggs per cup of milk/cream, but I think extra large would work fine. Variations have extra yolks or one extra whole egg. The thing you really need to worry about if you have too much egg is too much liquid. i don't think more egg would change the flavor so much as the texture. But with all of that, you can adjust the starch, too. Another thing you can do is heat the custard until it just starts to curd and put it through a strainer--not full on scrambled eggs mind you! Just starting to clump--if you need to steam out more liquid. It still tastes custard and is good and thick. ;)

My house has windows more like this along the front, stretching almost from corner to corner and at the ceiling line to a sill height of about 66" or so. This is because my house is right on the sidewalk. It lets a lot of light in and they are high enough that there is privacy without any window covering (all you can see outside is the ceiling pretty much). And we have a great view of trees and skyline but not the cars parked right out front. A lot of people may think this does not look as nice as a full length window, but the neighboring houses with full length windows keep them fully covered almost all of the time for privacy.

I still don't understand how building a second bedroom could possible reduce light in the first bedroom. Look up student apartments renting in your area and get a feel for how many have equal sized rooms and how many bathrooms. I think everyone is over thinking this one. Don't worry about natural light, don't worry about having one bathroom. Don't worry that one room is bigger and has more closets than the other. Often roommates will look for a space and one can afford more than the other. If there is a student market in your area, this will go fast. My daughter's college apartments were way worse layout than this and she was in heaven. Right after college I shared a one bathroom apartment with three guys! And, also lived in a house with eight other people and one bathroom. Price it right, you will have no problem finding a tenant. Just be ready for it to be trashed.