They even seem to taste better, perhaps because they tend to be farmers' eggs. They make darling little hard-boiled or soft-boiled eggs.
But it's hard to find little ones, and I don't want to go as small as quail eggs.
A small egg can weigh as little as 1 ounce,
A jumbo egg can weigh 3 ounces or more.
So when a recipe calls for '4 eggs', does it mean 4 ounces or 12 ounces? (Most probably around 2 ounces each average X 4 = 8 ounces). Since eggs have gotten larger over the years, older recipes should be translated into ounces instead of number of eggs?
In supermarkets, even medium size is hard to find. Everyone is screaming large, extra large, jumbo. Extra value. Have you ever gone after little eggs?
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