Egg Size Conversion Chart & Tips | Incredible Egg (2024)

FAQs

Egg Size Conversion Chart & Tips | Incredible Egg? ›

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.

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.

Ten large eggs equals approximately two cups volume. Substitute eight extra large eggs, 12 medium eggs or 14 small eggs.

For basic egg preparation, such as scrambled, fried, poached, etc., any size eggs will work.

The resulting formula for egg volume, V, was V = (0.6057 - 0.0018B)LB2 in which L is the egg length in millimeters, and B is the egg maximum breadth in millimeters. Egg surface area, S, was calculated as S = (3.155 - 0.0136L + 0.0115B)LB, in which both L and B are taken in millimeters.

Too large an egg can result in a wetter-than-intended dough, which could make your cookies spread more and be flatter. Using too small an egg could pose problems in the opposite direction: stunted, humped cookies.

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.

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 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.

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.

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.

Albumen. The egg white is known as the albumen, which comes from albus, the Latin word for “white.” Four alternating layers of thick and thin albumen contain approximately 40 different proteins, the main components of the egg white in addition to water.

Egg size is related to the age of the hen -- as a hen gets older, she lays larger eggs. Eggs are sorted at the grading station based on weight, not circumference, and packaged accordingly into the following sizes: pee wee, small, medium, large, extra large or jumbo. Learn more.

Too large an egg can result in a wetter-than-intended dough, which could make your cookies spread more and be flatter. Using too small an egg could pose problems in the opposite direction: stunted, humped cookies.

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.