When you’re making scrambled eggs, it doesn’t matter what size egg you’re using—usually the size that’s on sale at the grocery store is your best bet. But when you’re making a cake (or something more complicated), using a medium instead of an extra large egg can really throw a wrench in your best-tested recipe. So what is the difference between a large egg and an extra large egg (aside from the obvious)? And when should you use different egg sizes?
According to USDA guidelines, the minimum weight per dozen eggs in each size designation is 21 ounces for medium eggs, 24 ounces for large eggs, 27 ounces for extra large eggs, and 30 ounces for jumbo size eggs. Eggs also come in small and peewee, sometimes known as pullet eggs, but those aren’t normally found in national supermarket chains.
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Eggs aren’t weighed individually and the measurements are based on weight per carton, so there can still be some variation in the egg sizes in the carton that you’ve purchased. So when you’re making a recipe and swapping jumbo size eggs for medium eggs, you really do need to take into account the size difference and make some quick calculations.
Converting Egg Sizes for Recipes
Recipes are frequently written with large eggs used as the standard measure. If you don’t properly take into account egg size, especially when baking, you can end up with an inconsistent finished product, and the flavors, texture, and consistency of your baked goods can also be adversely affected.
Luckily, the American Egg Board has a simple egg size conversion chart with all the information you could ever need. For example, if your recipe calls for 6 large eggs, you can use 5 extra large Eggs, 7 medium eggs, or 8 small eggs. They also list 1-cup equivalents, which is very convenient.
Check out our six recipes featuring eggs (use any size egg now that you know the secret to converting between the designations!) for a delicious dish full of all that wonderful egg protein.
Doesn’t matter what size egg you’re using for Chowhound’s perfect soft-boiled egg recipe, any size will do! The most important part of this recipe is that you use a reliable timer and the best (and freshest) eggs you can find. Get our Perfect Soft-Boiled Eggs recipe.
Grania Hard-Boiled Egg Stripper, $19.99 on Amazon
This solves one of the more tedious egg-related tasks.
This baked egg recipe is ideal when you’ve made a big dinner the night before and have leftover stuffing from a flavorful roast chicken or turkey. You can scale it easily to how many guests you’ve invited and feel free to add in additional toppings. Get our Baked Eggs in Stuffing Cups recipe.
3. Key Lime Pie
What would key lime pie be without eggs? This pie is a great make-ahead choice and you can use a store-bought graham cracker crust if you’re running short on time. And don’t hesitate to make an egg-white omelet or some meringues with the remaining 8 egg whites from the recipe. Get our Key Lime Pie recipe.
Your kitchen is now the best brunch restaurant in town: Chowhound’s recipe for classic eggs benedict with homemade hollandaise sauce will impress even the most discerning breakfast lover. Use English muffins or bagels and count on serving two poached eggs per person. Get our Classic Eggs Benedict recipe.
Hootsla, or egg bread, is a Pennsylvania Dutch take on French toast. It’s a great way to use up a day-old baguette that you didn’t have a chance to eat, and you can sweeten it up with cinnamon and sugar or maple syrup. Get our Hootlsa recipe.
This rich Bundt cake (similar to a pound cake) uses half a dozen eggs and has a delightful rum glaze that adds a touch of sweetness. Make it as a bring-along brunch pick or serve it in the afternoon for tea time. Get our Cinnamon Walnut Bundt Cake recipe.
A gooey cheesy quiche is an elegant and easy to make breakfast (or dinner) dish. Make your own pie crust with this easy pie crust recipe or pick one up from the store. We won’t tell. Get our Broccoli, Mushroom, and Gouda Quiche recipe.
Related Reading: The Many Stages of Eggs: 11 Recipes to Get You Cracking
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