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Reply to "Why do Americans use volumes instead of mass for baking/cooking?"
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[quote=Anonymous][quote=Anonymous]Well, what about eggs? The high end of the size range of a large egg as defined by the USDA is 12.5% more than the low end. Plus eggs can lose moisture. So if you flour tolerance is, idk, 1 gram +/- that darn egg is going to throw off the entire cooking enterprise if you ask me. [/quote] It's because the US doesn't have metric eggs. European chickens aren't stupid like American chickens.[/quote]
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