Clearly, all eggs are not created equal. Most baking recipes call for large eggs and in general , if a recipe does not give a size, you can assume that a large egg is what is used. But chickens do not manufacture eggs to exact sizes, so here are some notes about making springerle doughs and how egg sizes might change your procedure.
In a large batch springerle recipe, as most springerle recipes are, eggs are an important and proportionally large amount ingredient. A large egg is aproximately 2 ounces in the shell and approximately 1.75 ounces without the shell. Therefore 6 large eggs out of the shell should weigh 10.5 ounces and in a liquid measuring cup will measure 1.32 cups ( between 1 1/4 and 1 1/3 cups.) If you use other size eggs, it would be a really good idea to weigh the shelled eggs. Do remember that each size egg has a range of weight within it falls, so if you have particularly big large eggs, they may weigh more than 10.5 ounces, or particularly small large eggs, they may weigh less than 10.5 ounces. So, the very most accurate procedure for preparing the dough is to use 10.5 ounces.
Bakeries and professional bakers working with large batch recipes are in the habit of weighing all ingredients for baking. Home bakers, accustomed to working with small batches, are not routinely weighing ingredients. Food scales are now readily available, usually digital, small and fairly inexpensive . If you are a perfectionist, a beginner or have a scientific bent, weighing the ingredients, especially in large batch recipes, will result in more predictable results.
Remember that baking is both a science and an art!