Yes, always.
I don't know what its like where you are, but where I am you can get eggs either in mixed packets, or sorted by size.
So where I am, 1 egg != 1 egg unless you weigh it.
It doesn't matter for soufflé's or meringues. But for everything else you'll have problems if you use random sized eggs.
> Do you adjust based on the humidity of the air?
Absorption capability of flour tends to be more important.
> Do you know all of the hot spots in your oven
Put it in fan mode and reduce the temperature. Hot spot problem disappears.
https://en.wikipedia.org/wiki/Chicken_egg_sizes
Yes, always.
I don't know what its like where you are, but where I am you can get eggs either in mixed packets, or sorted by size.
So where I am, 1 egg != 1 egg unless you weigh it.
It doesn't matter for soufflé's or meringues. But for everything else you'll have problems if you use random sized eggs.
> Do you adjust based on the humidity of the air?
Absorption capability of flour tends to be more important.
> Do you know all of the hot spots in your oven
Put it in fan mode and reduce the temperature. Hot spot problem disappears.