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
The wrong egg size alters the liquid ratio in a recipe.
Does the size of eggs matter in baking? ›
If you use 4 king-size eggs instead of 4 large eggs, it can make cakes too rubbery and dense. And eggs that are far too small can cause cakes to fall apart – because eggs are one of the key ingredients that hold cakes together.
What size of an egg is a recipe referring to when size is not stated? ›
For the most basic methods — scrambling, poaching, boiling, etc. — use whatever size you have on hand. In other recipes, particularly baking, you need to be more cautious. Unless otherwise specified, recipes typically are designed with large eggs in mind.
Can I use extra large eggs instead of large in baking? ›
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.
Which egg size should be used if not specified in the recipe? ›
Most recipes (especially when it comes to baking) are written with large eggs in mind, whether size is specified in the recipe or not. Large eggs weigh in at a minimum of 24 ounces per dozen.
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.
How does egg size affect 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 is the best size eggs 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.
Can I use medium eggs instead of large in baking? ›
If you're making something that uses 1–4 large eggs, just substitute 1 medium egg for 1 large egg. But if the recipe calls for 5 large eggs, use 6 medium eggs. In baked goods, you may not have quite the loft you'd normally have, but the product will still be edible.
What happens if you use extra large eggs in baking? ›
And if you don't have the size egg the recipe calls for, you need to adjust. "Say I say you need three large eggs in a recipe and you put in three jumbo eggs — it's going to be a completely different recipe," explains baker Erin McDowell. Too much egg can result in a rubbery, gummy texture in those bars, she explains.
If it calls for one or 2 large eggs, just use the same number of jumbo. In most recipes, it won't make much, if any, difference. If it calls for 3 or more, I would use 2 jumbo for 3 large. 4 large, use 3 jumbo, 5 large, use 4 jumbo.
Can I use 3 large eggs instead of 2 extra-large 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.
Can I use 2 small eggs instead of 1 large? ›
A large egg is around 60–70 gms and a small egg is approx 50 gms so it is not possible to say how many will equal a large egg as 2 small eggs is too much. A large egg is around 60–70 gms and a small egg is approx 50 gms so it is not possible to say how many will equal a large egg as 2 small eggs is too much.
What is pee wee egg? ›
Peewee: While rare and virtually never sold in grocery stores, peewee eggs measure under 18 ounces per dozen, meaning each egg is only a little over an ounce in volume. These eggs come from extremely young chickens, who lay eggs only infrequently and lay peewee eggs even less often.
How long can eggs be stored in the refrigerator? ›
Eggs may be refrigerated three to five weeks from the day they are placed in the refrigerator. The "Sell-By" date will usually expire during that length of time, but the eggs will be perfectly safe to use. Always purchase eggs before the "Sell-By" or EXP (expiration) date on the carton.
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.
Can I use 2 medium eggs instead of 1 large? ›
Using a different size, without making an adjustment, will affect texture, flavor balance, consistency, and in most cases will give an unsatisfactory result.
Is there really a difference between large and extra-large eggs? ›
Medium eggs must be a minimum of 21 ounces per dozen. Large eggs must be a minimum of 24 ounces per dozen. Extra-large eggs must be a minimum of 27 ounces per dozen. Jumbo eggs must be a minimum of 30 ounces per dozen.
Does the size of an egg affect its quality? ›
The results revealed that external egg quality traits like weight, length and breadth were highest in large sized eggs but shape index was highest in medium sized eggs. Medium sized eggs showed highest shell thickness, shell weight and albumin diameter.
