Have egg yolk sizes changed over the years? I have an old recipe from the 1950's I believe. It's called Norwegian Crowns. It calls for 2 hard boiled egg yolks. You force them through a sieve and cream them with butter. Then mix them with sugar and cake flour. You then put the dough in a cookie press. The dough never comes out of the press right. I've been using large eggs. Should I use smaller or larger eggs?
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