My husband and I were grocery shopping this week and stopped to pick up a dozen eggs for someomelets. I was overwhelmed by all of the egg options at my store — brown, white, organic, free-range, vegetarian-fed, and more — not to mention, there werefouregg sizes to choose from!
It got me thinking: How much does the size of eggs matter when cooking? For example, if you swap in medium eggs for large in a recipe, will your baked goods come out all wrong? Will your muffins get too fluffy if you opt for jumbo eggs over large? And should you splurge on the largest size, or is it just better to buy the cheapest size? So I did some digging. Here’s what I found.
Size Matters (Kinda)
First off, some background: The "size" of a dozen eggs isn’t based on how big any particular egg is. It’s actually based on their minimum weight per dozen. According to theUSDA, “While some eggs in the carton may look slightly larger or smaller than the rest, it is the total weight of the dozen eggs that puts them in one of the following classes.” Those classes are:
- Jumbo: 30 oz. (2.5 oz. per egg on average)
- Extra-large: 27 oz. (2.25 oz. per egg on average)
- Large: 24 oz. (2 oz. per egg on average)
- Medium: 21 oz. (1.75 oz. per egg on average)
- Small: 18 oz. (1.5 oz. per egg on average)
- Peewee: 15 oz. (1.25 oz. per egg on average)
Related: Brown Eggs vs. White Eggs: Is There a Difference?
Can I Swap Different Egg Sizes in Recipes?
When using eggs for breading or binding, or for basic egg recipes likescrambled eggs,hard-boiled eggs, orfried rice, it likely won't affect the taste if you use a medium egg instead of a large one (or vice versa). But if you’re paying really close attention to your diet, it should be obvious that the larger the egg, the more calories, fat, protein, and cholesterol you're ingesting.
However, if you’re baking and need a precise amount of egg — for example, in asouffléorcrème anglaise — you’ll want to stick to the exact size egg your recipe requires.
Though eggs can appear to be the same size to the naked eye, they can vary quite a bit in weight and volume. When baking delicate dishes, having the exact amount of egg is critical for texture and flavor, and you will probably want toweigh out your ingredients, instead of going by volume.
Sauder’s Eggs has a handyconversion chart on their websiteto help home cooks navigate egg conversions in recipes. Here’s what it says about swapping one size out for another:
- One large egg:To match the measurements when substituting another size for one large egg, it’s always OK to use only one egg of any other size. Whether you have small, medium, extra-large or jumbo eggs in your carton, if the recipe says one egg, any one will work.
- Two large eggs:If your recipe requires two large eggs, you can substitute two eggs of either medium, extra-large or jumbo size. The only amount adjustment necessary is if you have small eggs instead, in which case, you should use three.
- Three large eggs:To match the amount of three large eggs, use two jumbo eggs, three extra-large or medium eggs or four small eggs.
- Four large eggs:When the recipe calls for four large eggs and you don’t have the right size at hand, use other egg size equivalents with confidence. You can substitute three jumbo eggs, four extra-large eggs, five medium eggs or five smalls.
- Five large eggs:To match the amount in five large eggs, substitute four jumbo or extra-large eggs, six medium eggs or seven small eggs.
- Six large eggs:Matching the measurement of six large eggs will require five jumbo or extra-large eggs, seven medium eggs or eight small eggs.
It’s also worth noting that one fluid cup is equal to six small eggs, five medium eggs, five large eggs, four extra-large eggs, or four jumbo eggs.
The Bottom Line
Ultimately, only you can decide what size egg is best. But unless you’re working on a very fancy bit of pastry, it probably doesn’t matter that much. If you only have jumbo eggs and your recipe calls for large eggs, don’t panic. Just consult the conversion chart above and get crackin’.
FAQs
For basic egg preparation, such as scrambled, fried, poached, etc., any size eggs will work. For most other recipes, and especially for baked items, egg size is important. The Large egg is the standard used in most recipe development.
Does egg size matter in cooking? ›
“Using a different size, without making an adjustment, will affect texture, flavor balance, consistency, and in most cases will give an unsatisfactory result,” according to the American Egg Board, which has a handy chart for making appropriate conversions, such as using two jumbo eggs as a substitute for three large ...
Should I use 3 small eggs instead of 2 large? ›
If you need two large eggs, for example, but only have small eggs, then you'll need to use three of those. Or if you're supposed to use four large eggs but only have jumbo eggs, then you should use three.
Does 1 jumbo egg equal 2 large eggs? ›
Two large eggs: If your recipe requires two large eggs, you can substitute two eggs of either medium, extra-large or jumbo size. The only amount adjustment necessary is if you have small eggs instead, in which case, you should use three.
Is there really a difference between large and extra large eggs? ›
Medium eggs must be a minimum of 21 ounces per dozen. Large eggs must be a minimum of 24 ounces per dozen. Extra-large eggs must be a minimum of 27 ounces per dozen. Jumbo eggs must be a minimum of 30 ounces per dozen.
Does egg size affect taste? ›
"Egg size has the greatest impact on the taste and texture of baked goods in recipes that call for more than one egg," explains Drexinger.
Is it better to buy medium or large eggs? ›
“I prefer medium eggs. They are less watery, don't run off the plate, and the shell quality is better.” Conclusion: there are tiny scientific differences between different sized eggs, but they are probably too small to notice. You should go for your personal preference when it comes to taste.
What size eggs are best for baking? ›
“95–99% of the time, recipes are developed with large eggs.” (Of course, if a recipe is specifically formulated with a certain egg size—one famous Contessa, for example, bakes with extra-large—seek them out for the most successful result.)
What happens if you use extra large eggs in baking? ›
And if you don't have the size egg the recipe calls for, you need to adjust. "Say I say you need three large eggs in a recipe and you put in three jumbo eggs — it's going to be a completely different recipe," explains baker Erin McDowell. Too much egg can result in a rubbery, gummy texture in those bars, she explains.
Can I use jumbo eggs in a cake mix? ›
Most baking recipes call for large eggs. If a recipe calls for two large eggs, that means the proportions of the recipe are counting on about 6 1/2 tablespoons of liquid egg. If we were to use extra-large or even jumbo eggs in place of large eggs, we'd adding far more liquid that the recipe proportions account for.
Can I Substitute Different Size Eggs in Recipes?
- one large egg = any other sized egg will work.
- two large eggs = three small, two medium, two extra-large, or two jumbo eggs.
- three large eggs = four small, three medium, three extra-large eggs, or two jumbo eggs.
As a general rule of thumb, an egg's weight is roughly 11 percent due to its shell, 31 percent from its yolk, and 58 percent from the white. This means that egg white will increase proportionally with the egg's size, and so the jumbo eggs are still the cheapest in unit cost.
Why are jumbo eggs so big? ›
Egg size is related to the age of the hen -- as a hen gets older, she lays larger eggs.
Will eggs stay fresh for 3 months or more? ›
A general rule, unwashed eggs will last around two weeks unrefrigerated and about three months or more in your refrigerator. If you're experiencing an egg boom, it's smart to refrigerate any unwashed fresh eggs you aren't planning to eat immediately. This will help them last longer.
Does the size of eggs matter? ›
Egg Sizes: From Peewee to Jumbo
However, if you have access to different egg sizes, keep in mind that the size will affect the overall volume and consistency of your dish. You may need to adjust the number of eggs or the cooking time to compensate for size differences.
Why is it important to not wash eggs before using them? ›
Eggs have a natural coating called a “cuticle” or “bloom” that protects the contents from bacteria. When that cuticle is washed off, the semipermeable shell can allow bacteria to pass through and contaminate the contents. So, if you wash the protective coating off the eggs, immediately cook them or store in the fridge.
Is size of egg important? ›
Egg size matters more in some baking recipes than others. One good rule of thumb to keep in mind: The more eggs in a recipe, the more size will have a significant impact. As you add more eggs, that difference in weight—~2 ounces for a large compared to ~2 ¼ ounces for an XL and ~2 ½ for a jumbo—is amplified.
What happens if egg size is big? ›
When it comes to the size of your egg, the bigger the better. On average, doctors consider a follicle size of 18–20 mm (1.8–2 cm) in diameter good enough for fertilization. An egg around 23–28 mm (2.2–2.8 cm) in diameter is considered even better because a bigger egg increases the chances of a successful IVF pregnancy.
Does egg size affect egg grades? ›
The grade is determined by the interior quality of the egg and the appearance and condition of the egg shell. Eggs of any quality grade may differ in weight (size). U.S. Grade AA eggs have whites that are thick and firm; yolks that are high, round, and practically free from defects; and clean, unbroken shells.
