When you pick up a carton of eggs on your weekly grocery run, you probably just grab whatever size is convenient. But if you’re cooking or baking a recipe that calls for a specific egg size, the correct type will make a difference in your final product. Eggs serve many different purposes in recipes, from adding moisture and binding dough to leavening and thickening. Use an egg that’s too small and your cookies might fall flat; use one that’s too large and your batter may turn out wet and rubbery.
Eggs are also a nutritious food that is full of vitamin A, D, B6, folate and choline (NIH, 2021-b). Eating just one extra large egg can help you reach your recommended daily intake for vitamin D, B6 and choline.
But when it comes to the calorie count of eggs, what exactly do you need to know? In this article, we’ll explain everything you need to know about egg sizing and how to substitute for the right size.
Eggs are classified by size all over the world, with large, medium and jumbo being the most common types found in stores and used in recipes. A dozen large eggs typically weigh 24 ounces and contain two ounces per egg, while medium and jumbo eggs are about the same weight with 27 ounces per dozen and 2.25 ounces per egg respectively. So what does this mean for egg-heavy recipes? It means that for a recipe calling for three large eggs, you could easily use two jumbo or medium eggs instead (or even just four medium eggs). The final results should be very similar.