Since you asked
A: While most recipes use large eggs as their standard size, it's no big deal (at least for savory dishes) if they need a different size egg than what you have. Eggs are sized by weight, according to the following chart:
Egg Sizes Weights Volumes:
Jumbo: 2 1/2 oz, 4 1/4 tablespoons
X-Large: 2 1/4 oz, 4 tablespoons
Large: 2 oz, 3 1/4 tablespoons
Medium: 1 3/4 oz, 3 tablespoons
Small: 1 1/2 oz, 2 1/2 tablespoons
Crack your eggs into a measuring cup (beat them lightly first so the yolk and white balance) and measure out what you need. This is trickier for baking recipes, where a certain amount of white or yolk is called for: since eggs are basically 2/3 white and 1/3 yolk by weight, you'll have to do a little math to figure out how much of each you'll need.
Q:I have a pesto recipe that calls for Gran b a Padano. What is that?
A: Grana Padano is a hard grating cheese, similar in texture to Parmigiano-Reggiano or Pecorino Romano. It's a hard cow's-milk cheese, aged for a long time, with a rough texture ("grana'' means ''grain'') that's perfect for grating. It's often used in place of Parmigiano-Reggiano, as it's substantially less expensive. Like Parmigiano, it has to be freshly grated for the flavor to come through.
Scripps Howard News Service