Why isn’t it the industry standard to just work with eggs in terms of mass? Why isn’t it the industry standard to just work with eggs in terms of mass?

American recipe developers, chefs, authors, and most serious bakers have, following much of the rest of the world, finally come around to weighing things like flour and sugar in recipes.

There’s greater accuracy to be had with mass over volume, and that accuracy can actually be transmitted from the test kitchen to the home.

J. Kenji López-Alt discusses the general topic of recipes by mass in a post titled “ Ounces and Grams: Why Mass Is Not the Best Way to List Ingredients ,” from the perspective of a recipe developer.

For most folks, it’s intimidating and fussy, but for most people, it's intimidating.

Times have changed, home cooks are more technically savvy than ever.

Weighing eggs is simply another avenue to help us reach the ultimate goal: kitchen excellence.

The use of digital scales for assessing our eggs should be embraced, but not overly enforced.

In this moment of consternation over the price of groceries, maybe the scale offers not only precision, but a fresh way to appreciate the preciousness of a single egg.