Does Egg Size Really Affect Cooking Outcomes?

While grocery shopping this week with my husband, we stopped to grab a dozen eggs for some omelets. I was amazed by the sheer variety—brown, white, organic, free-range, vegetarian-fed—and that’s not even including the four different egg sizes available!

This got me wondering: How much does the size of eggs really affect cooking? For instance, if I use medium eggs instead of large in a recipe, will my baked goods turn out wrong? Will switching to jumbo eggs make my muffins too fluffy? And should I go for the biggest eggs, or is it better to save money and stick with the smaller sizes? I decided to do some research. Here’s what I discovered.

Egg Size Matters (Sort Of)

To clarify, the 'size' of a dozen eggs isn’t about the size of each individual egg, but the total weight of the dozen. According to the USDA, 'Although some eggs in the carton may appear slightly bigger or smaller, the total weight of the dozen determines the size category.' These categories include:

• Jumbo: 30 oz. (2.5 oz. per egg on average)
• Extra-large: 27 oz. (2.25 oz. per egg on average)
• Large: 24 oz. (2 oz. per egg on average)
• Medium: 21 oz. (1.75 oz. per egg on average)
• Small: 18 oz. (1.5 oz. per egg on average)
• Peewee: 15 oz. (1.25 oz. per egg on average)
  

Can I Substitute Different Egg Sizes in Recipes?

When using eggs for basic cooking like breading, binding, or simple dishes such as scrambled eggs, hard-boiled eggs, or fried rice, the size of the egg probably won't impact the flavor. However, if you're watching your diet closely, remember that larger eggs contain more calories, fat, protein, and cholesterol.

But if you're baking something that requires precise egg measurements—like a soufflé or crème anglaise—it's best to stick to the egg size specified in the recipe.

Eggs might look the same at a glance, but they can differ significantly in weight and volume. For delicate baked goods, exact measurements are crucial for the right texture and flavor, so it’s a good idea to weigh your eggs rather than relying on volume.

Sauder’s Eggs provides a useful conversion chart on their website to assist home cooks with swapping egg sizes in recipes. Here's how they recommend handling the substitutions:

• One large egg: To match the measurements when substituting another size for one large egg, it’s always OK to use only one egg of any other size. Whether you have small, medium, extra-large or jumbo eggs in your carton, if the recipe says one egg, any one will work.
• 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.
• Three large eggs: To match the amount of three large eggs, use two jumbo eggs, three extra-large or medium eggs or four small eggs.
• Four large eggs: When the recipe calls for four large eggs and you don’t have the right size at hand, use other egg size equivalents with confidence. You can substitute three jumbo eggs, four extra-large eggs, five medium eggs or five smalls.
• Five large eggs: To match the amount in five large eggs, substitute four jumbo or extra-large eggs, six medium eggs or seven small eggs.
• Six large eggs: Matching the measurement of six large eggs will require five jumbo or extra-large eggs, seven medium eggs or eight small eggs.

Just so you know, one cup of liquid is roughly equivalent to six small eggs, five medium eggs, five large eggs, four extra-large eggs, or four jumbo eggs.

The Final Verdict

In the end, it’s up to you to choose the egg size that works best. However, unless you're making something intricate like a pastry, the exact size probably isn’t that important. If your recipe calls for large eggs and you only have jumbo ones, don't stress. Simply refer to the conversion chart above and get cracking!