> Are you weighing your eggs?

Yes, always.

I don't know what its like where you are, but where I am you can get eggs either in mixed packets, or sorted by size.

So where I am, 1 egg != 1 egg unless you weigh it.

It doesn't matter for soufflé's or meringues. But for everything else you'll have problems if you use random sized eggs.

> Do you adjust based on the humidity of the air?

Absorption capability of flour tends to be more important.

> Do you know all of the hot spots in your oven

Put it in fan mode and reduce the temperature. Hot spot problem disappears.