As a professional recipe developer focused on baking, I am more aware of the cost of eggs than most folks. Try making a custard tart that calls for eight egg yolks, then testing it three more times.

“Baked this today, the lightest, softest gluten-free cake I’ve made over 20 years of gluten-free baking.” By Mia Leimkuhler Brian Levy’s gluten-free yellow sheet cake.Credit...Julia Gartland for The ...