babetoo
Chef Extraordinaire
Vegetarian fed, hormone and anti-biotic free, cage free eggs. We buy the brown ones and their large size is about the size of the x-large regular eggs in the store. We use these for eating not baking. Since most recipes call for large eggs, we buy whatever eggs are on sale, grade A large, for baking.
In this case we were out so we used the Veggie Eggs, I suppose I should call em Cage Free, LOL. Two of them are almost like three regular large eggs, so I thought this might account for the extra moisture.
Baking is not my strong suite, so I am not surprised when I have to adjust a recipe because it is too thick or too thin. I usually figure it is something I did not the recipe, and it usually is! LOL.
ok on the veg. eggs, not sure what the point is. could have been your problem. i find the other extreme sometimes, dough to stiff.
babe