While seemingly simple, eggs perform a pivotal role in making baked goods from scratch. Forget an egg or two and you'll end up with hockey-puck muffins, dense cakes, runny custards, and dried-out cookies. So why is it that we use different sized eggs so interchangeably in recipes?
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. If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe. You also run the risk of making your baked goods taste too strongly of eggs when their flavor is meant to play more of a supporting role in your final product.
The point? You may have never thought about the importance of egg size while cooking, but the truth is, using the right (or wrong) egg size can potentially make or break your dessert. Read on to learn all you need to know to master your baking.
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What contributes to an egg's size?
The variation in egg sizes comes down to the hen's age, breed, and the time of year. Younger hens usually lay smaller eggs, while older, more experienced hens are the ones that lay medium-large eggs. Different breeds of hens lay different sized eggs as well—naturally, some breeds lay smaller eggs and others larger. Lastly, the weather tends to influence the size of an egg, especially in colder climates. During the winter, a hen's egg production generally slows down, and the eggs are smaller as a result.
The wrong egg size alters the liquid ratio in a recipe.
According to Jocelyn Drexinger, a baking expert for Nellie's Free Range Eggs and owner of Mint + Mallow Bakery, one large egg has just under ¼ cup of liquid egg, weighing 50 grams on average without the shell. An extra-large egg is slightly bigger and medium eggs are slightly smaller. Jumbo eggs will weigh about 63 grams each without their shells—which means nearly 30 percent more egg.
"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. "In these types of recipes, like cakes and cupcakes, the small differences between egg sizes are amplified." If you don't have enough egg in your cake batter, you won't be able to incorporate enough air into your baked goods, and this issue will be exacerbated by the fact that your batter will be thicker due to the lower ratio of liquid to dry ingredients. "This will result in a dense, under-risen, sunken, or even crumbly texture depending on your particular recipe. Alternatively, if you have too much egg in your batter, you could have an overly spongy or even rubbery texture," she adds.
Which egg size is the best one to use for baking?
When in doubt, go with large eggs. "The good news is that the vast majority of recipes use large eggs," explains Drexinger. "In fact, most recipes don't even bother to mention egg size, but the assumption is always that you're using a large egg unless the recipe author has overtly noted otherwise."
How does egg size affects taste?
"When it comes to taste, the higher quality the eggs you use, the more flavorful your baked goods will be," says Drexinger. "Look for Certified Humane free range eggs, where the hens spend most of their days foraging outdoors for bugs and tasty greens; hens [that] enjoy a healthy, varied diet produce more nutrient-rich and flavorful eggs." To ensure the taste of your high quality eggs shines through in the best way possible, make sure their flavor is balanced with all the other ingredients in your recipe, and the best way to do that is to use the right size eggs.
Egg size substitutions and swaps
What's a baker to do if they can't find or don't have large eggs on hand? "There are a number of conversions you can use to make sure you have the correct liquid to dry ratio," says Drexinger. "The most accurate conversion involves whisking a few eggs together to blend the whites and yolks evenly (one more than called for in your recipe if you're using a smaller size, or the same amount called for if you're using a larger size). Then, use a kitchen scale to measure 50 grams of whisked egg to substitute for each large egg. If you don't have a scale, you can also measure the whisked eggs in a measuring cup, using ¼ cup of the blended liquid eggs to replace each large egg in your recipe."
FAQs
Using too small an egg could pose problems in the opposite direction: stunted, humped cookies. Using eggs that are the wrong size could also impact cakes, especially those in which whipped egg whites are used, such as genoise or angel food cake. If your eggs are too small, you'll likely not get the lift you're after.
Does the size of eggs matter in baking? ›
The wrong egg size alters the liquid ratio in a recipe.
Jumbo eggs will weigh about 63 grams each without their shells—which means nearly 30 percent more egg. "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.
Can I use 2 large eggs instead of 3 medium? ›
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.
What happens if I use extra large eggs instead of large? ›
Using a different size, without making an adjustment, will affect texture, flavor balance, consistency, and in most cases will give an unsatisfactory result.
Why are my eggs different sizes? ›
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.
What happens if egg size is small? ›
However, the egg size also matters in conceiving because it has to be of the right size for fertility. The minimum egg size to get pregnant is 18-20mm (1.8 – 2.0cm), otherwise, the normal egg size is 22 to 24mm (2.2 – 2.4cm). In case, your ovary produces shrunk eggs, it will cause your problem in conceiving.
Can I use 2 eggs instead of 1 large egg? ›
As you can see, if a recipe calls for a single large egg, you can simply substitute any size of chicken egg. Once it calls for two or more, you may need to make an adjustment if you have only small or medium eggs or if you have only extra-large or jumbo eggs.
Can I use jumbo eggs in a cake mix? ›
In baking, the answer is yes, you can use extra-large and jumbo eggs instead of large, with a few adjustments.
What is the difference between a small egg and a large egg? ›
One large egg weighs around 2 ounces (57 grams), and the other approximate weights by egg size are: Small egg: Roughly 1.5 ounces (43 grams) Medium egg: Around 1.75 ounces (50 grams) Extra large egg: Around 2.25 ounces (64 grams)
Are medium or large eggs better? ›
“It will make little difference to the end dish to substitute medium eggs for large ones, but for recipes that require several large eggs (more than four), add an extra medium egg”, advises Joret.
The color of the shell does not affect the nutrient content. There is no nutritional difference between a white and a brown egg. The breed of the hen determines the color of her eggs. Chickens such as the Leghorn, White Rock and Cornish, lay white eggs.
What do dates on egg cartons mean? ›
Egg cartons with the United States Department of Agriculture grade shield on them must display the pack date (the day that the eggs were washed, graded, and placed in the carton).
What happens if you don't have one large egg? ›
Applesauce- 1/4 cup applesauce= 1 egg. This is great for baking and makes things super moist. Choose unsweetened applesauce as sweetened applesauce has other flavors, such as cinnamon, and is very sweet.
Why are my eggs so small? ›
Predators, weather extremes, not enough water or feed and disease or illness can all cause a hen to temporarily lay smaller than expected eggs. Until the stressor is corrected or eliminated, most hens will continue to lay small eggs or possibly no eggs at all.
What are pee wee eggs? ›
Peewee. Peewee eggs, the smallest weight class, are said to be the rarest size. They're often known as pullet eggs, which means they're laid by very young hens. Peewee eggs weigh in at minimum of 15 ounces per dozen.
Does the size of an egg 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.
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 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 is the difference between small and large eggs? ›
Peewee eggs must be a minimum of 15 ounces per dozen. Small eggs must be a minimum of 18 ounces per dozen. Medium eggs must be a minimum of 21 ounces per dozen. Large eggs must be a minimum of 24 ounces per dozen.
Which egg size should be used if not specified in the recipe? ›
Scrambled eggs, fried eggs, and even omelets can be made with pretty much whatever kind of eggs you have on hand — medium, large or extra-large. For the most part, eggs of any size will work. However, when it comes to baking, the size of eggs you use really matters. Most baking recipes call for large eggs.
