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
“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 ...
Can I use 2 large eggs instead of 3 medium 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.
Does the size of an egg affect its quality? ›
In the grading process, eggs are examined for both interior and exterior quality and are sorted according to weight (size). Grade quality and size are not related to one another. In descending order of quality, grades are AA, A and B. There is NO difference in nutritive value between the different grades.
Is egg size important? ›
Indeed, using a different egg size than what's called for in the recipe can affect everything from color to flavor. Baking is a science, after all, and eggs are one of the most important pieces of the puzzle. So, measuring your eggs is key.
What happens if you use extra-large eggs in baking? ›
Whereas cookies and cakes made with small eggs can be dry, dense, and crumbly, those made with big ones can be heavy, wet, and rubbery. Some cookies could pancake, while others might turn out overly cakey. Dough that you need to roll out—like for sugar cookies—could be frustratingly wet and sticky.
What size eggs are best for baking? ›
The Large egg is the standard used in most recipe development. Using a different size, without making an adjustment, will affect texture, flavor balance, consistency, and in most cases will give an unsatisfactory result.
Does 4 large eggs equal 3 jumbo eggs? ›
When a recipe calls for just one or two eggs, feel free to substitute any size. For larger quantities, follow these substitution guidelines: 3 large eggs are equivalent to: 3 medium eggs, 3 extra-large eggs, 2 jumbo eggs. 4 large eggs are equivalent to: 5 medium eggs, 4 extra-large eggs, 3 jumbo eggs.
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.
Are bigger or smaller eggs better? ›
Larger eggs contain more liquid than smaller ones, so if you use XL eggs in a recipe that calls for small eggs, you're likely to end up with a wetter texture. That can leave you with a dense cake, or a soggy pie crust.
What happens if egg size is big? ›
We have already established that a bigger egg increases the chances of pregnancy. Similarly, you might think that a bigger ovary also increases the chances of pregnancy. But no, it does not. A bigger ovary is often an indication of complications like tumors, cysts, or other disorders.
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.
Why is it important to not wash eggs before using them? ›
Eggs have small pores which harmful bacteria can enter. Even shells that appear clean can carry germs. Even so, eggs do not need to be washed. If not washed, they can keep without spoiling for weeks without refrigeration.
What happens if you use two eggs instead of three in a cake? ›
Using too few eggs will make your desserts dense, but using too many will make them rubbery. The explanation for this lies in the fact that eggs are made up of protein. As Fine Cooking explains, when the protein in eggs combines with the protein in flour, they produce the overall structure of the baked good.
Is it worth buying extra-large eggs? ›
For eggs that are scrambled, fried, poached, etc., any size eggs will work. For most other recipes and especially baked items, size is important. The Large egg is the standard most often used and using a different size, without making an adjustment can affect texture, flavor balance and consistency.
How long can eggs be stored in the refrigerator? ›
If you throw your eggs out once the date on the carton has passed, you may be wasting perfectly good eggs. With proper storage, eggs can last for at least 3–5 weeks in the fridge and about 1 year in the freezer. The longer an egg is stored, the more its quality declines, making it less springy and more runny.
Are older eggs better for baking? ›
No. The bottom line: Don't pass up farm-fresh eggs in hopes of baking a better cake—age doesn't matter.
What if a recipe calls for 3 eggs and I only have 2? ›
Whisk together water, oil, and baking powder.
This is a great substitute if you need to replace multiple eggs in a recipe, as it won't make the baked good too greasy or change its flavor profile (like some other substitutes). A simple combination of water, baking powder, and vegetable oil mimics eggs almost to a T.
What can I substitute for 3 eggs in a cake? ›
Both yogurt and buttermilk are good substitutes for eggs. It's best to use plain yogurt, as flavored and sweetened varieties may alter the flavor of your recipe. You can use 1/4 cup (60 g) of yogurt or buttermilk for each egg that needs to be replaced. This substitution works best for muffins, cakes, and cupcakes.
