Baking is a beautiful blend of art and science, where precise measurements play a vital role in achieving perfect results. However, juggling between cups, ounces, grams, and tablespoons can be a bit overwhelming, especially if you’re not familiar with the conversions. To help you navigate the world of baking with ease, we present to you a handy baking conversions cheatsheet. Let’s simplify those measurements in the kitchen!

7. Fahrenheit to Celsius:

• To convert Fahrenheit to Celsius, subtract 32 from the Fahrenheit temperature, then multiply the result by 5/9.

8. Celsius to Fahrenheit:

• To convert Celsius to Fahrenheit, multiply the Celsius temperature by 9/5, then add 32.

• Extra-Large Eggs: Extra-large eggs are slightly larger than large eggs and contain a bit more yolk and egg white. If a recipe calls for extra-large eggs, it means that the ingredient ratios have been adjusted to accommodate their size. These eggs are slightly larger than large eggs and weigh around 56 grams (2 ounces) per egg. Using extra-large eggs can result in slightly richer and moister baked goods.
• Medium Eggs: Medium eggs are smaller in size compared to large and extra-large eggs. They contain less yolk and egg white, which can affect the moisture and structure of your baked goods. If a recipe specifically calls for medium eggs, it’s best to follow the instructions to achieve the desired outcome. Smaller than large eggs, medium eggs weigh around 45 grams (1.6 ounces) each.
• Jumbo Eggs: Jumbo eggs are larger than extra-large eggs and contain even more yolk and egg white. Larger than extra-large eggs, jumbo eggs weigh approximately 63 grams (2.2 ounces) per egg. They are less commonly used in baking and are typically found in specialty stores. If a recipe specifies jumbo eggs, it is crucial to follow the instructions precisely to maintain the intended texture and flavor.
• Egg Substitutes: In some cases, dietary restrictions or personal preferences may require egg substitutes. Common substitutes include applesauce, mashed bananas, yogurt, silken tofu, or commercial egg replacers. These substitutes serve different purposes and may affect the texture and taste of your baked goods. It’s essential to choose a substitute that suits your dietary needs and consult recipes or conversion charts specifically designed for egg-free baking.

The size of eggs can vary slightly, even within the same category. If you find yourself without the specified egg size, here’s a general rule of thumb for conversions:

If a recipe calls for 1 large egg and you only have medium eggs, use 2 medium eggs instead.

If a recipe calls for 1 large egg and you have extra-large eggs, you can use 1 extra-large egg.

Remember, these conversions are approximate and may vary slightly based on factors such as altitude, humidity, and ingredient variations. It’s always a good idea to use a kitchen scale for accurate measurements, especially when it comes to flour and sugar.

Additionally, it’s important to note that certain ingredients, such as baking powder and baking soda, should be measured precisely according to the recipe, as their ratios can significantly affect the outcome of your baked goods.

By keeping this baking conversions cheatsheet handy, you’ll save time and minimize errors in the kitchen. It will empower you to confidently adapt recipes, explore new culinary creations, and ensure consistent results with every bake.

So, let the conversions guide you, and let your creativity soar as you embark on your next baking adventure!