Q. How many large eggs would I use as a substitute for extra-large eggs? Ina Garten’s Barefoot Contessa recipes frequently call for the extra-large, but I don’t want to buy a dozen if I only need three. Is it possible to substitute?

A. If a recipe calls for fewer than four eggs, many bakers advise not to substitute large for extra-large eggs. Four extra-large eggs are equal to about 4 1/2 large ones, so you risk ending up with cake or cookies that are either too dry or too eggy. Others, including the American Egg Board, say it’s OK to substitute one for one. The Barefoot Contessa does, too.

If a recipe calls for a larger number of eggs, it is easier to substitute: Use five large eggs instead of four extra-large ones; six large ones instead of five extra-large; 10 large instead of eight extra-large.