Scrambled Eggs With Caviar 4 extra-large eggs 1 tablespoon unsalted butter 1 shallot, finely chopped 2 tablespoons heavy cream 1/2 teaspoon kosher salt A few grinds white pepper 1 3/4 ounces (50 grams) caviar Bread or sliced brioche, toasted and buttered for serving.

ANGEL FOOD CAKE 1 1/2 cups egg whites (approximately 11 extra-large eggs) 1 cup cake flour 1 1/2 cup sugar 1 teaspoon allspice 1 teaspoon cream of tartar 1 tablespoon freshly squeezed lemon juice 1 tablespoon confectioners' sugar.

ROASTED GARLIC FLAN Adapted from "Recipes 1-2-3 Menu Cookbook," by Rozanne Gold (Little, Brown & Company, 1998) Time: 1 hour 2 large heads elephant garlic 1 1/2 cups heavy cream 3 extra-large eggs 1 teaspoon salt Freshly ground white pepper to taste.

Large and Extra-Large Eggs Q. I have been told that extra-large eggs are what you should use in recipes because today's large eggs are smaller than they used to be.

But if you already have extra-large eggs on hand, you can use five of them for every six large eggs called for in the recipe.

"I get $1.70 to $1.80 for my extra-large eggs at the Greenmarket," Bob Messerich said.

Two extra-large fried eggs sitting on a pesto-topped crostini, with greens.

FAROFIAS (Poached Meringues in Lemon Custard with Cinnamon) 3 1/4 cups milk Zest of 1 lemon, cut in long strips 4 extra-large eggs, separated 1 cup sugar 1 tablespoon cornstarch 1/4 teaspoon ground cinnamon.

Lower extra-large eggs into simmering water for six minutes (maybe five and a half for large, six and a half for jumbo), then remove them and plunge them into ice water.