Two large eggs: If your recipe requires two large eggs, you can substitute two eggs of either medium, extra-large or jumbo size.
For larger quantities, follow these substitution guidelines: 3 large eggs are equivalent to: 3 medium eggs, 3 extra-large eggs, 2 jumbo eggs.
One large egg equals approximately three tablespoons volume. Substitute the same number of extra large, medium or small eggs. Two large eggs equals approximately one-quarter cup plus two tablespoons volume.
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.
- One quarter cup of liquid egg substitute is the equivalent of one whole egg. However, Nabisco suggests you use 1/3 cup for each whole egg in cake recipes that call for one or two whole eggs.
The wrong egg size alters the liquid ratio in a recipe.
"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.
For the US the egg sizes are slightly different so a medium egg is defined as greater than 1.75 ounces, a large egg is defined as greater than 2 ounces and extra large as greater than 2.25 ounces.
Now, if you're simply scrambling some eggs, the size probably won't make a significant difference in your overall enjoyment of the dish. Using two extra-large or jumbo eggs might give you a slightly bigger omelette on average, but you also just might get unlucky and use two smaller eggs from a heavier carton.
Jumbo: Jumbo eggs refer to especially large eggs that measure 30 ounces per dozen or 2.5 ounces per egg. These are relatively rare, but not as unusual as peewee eggs.
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.
If a recipe calls for 2 large eggs you can use 3 medium eggs instead if you prefer.
Hen body weight is the key to increased egg size. Bigger hens produce larger eggs than smaller hens and bigger breeders produce larger eggs than smaller breeders.
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.
While there will be some inevitable variation between the individual eggs in your carton, on average, this means a large egg should weigh about 2 ounces and a jumbo egg should hit about 2.5 ounces on your scale. (Extra large fall somewhere in the middle around 2.2 ounces per egg.)
Most often, the difference in the size of a large egg and an extra large egg will not matter much in a recipe, making interchanging them generally acceptable. Choosing a small egg instead of an extra-large could create some differences in the recipe outcome, though.
Most recipes are developed with large eggs as the standard. Though each egg's volume may vary slightly, using large eggs will yield results closest to that of the recipe developer's intention. For this reason, unless another size is specified, we always opt for large eggs when baking.
Egg size matters more in baking than cooking.
Eggs serve many purposes in baking recipes, adding stability and moisture, binding dough, leavening and more. Use eggs that are too small and a cake could fall flat; too large and a batch of cookies could turn out wet and rubbery.
It's also a great option when you're low on time or need a super easy swap. Simply use 3 tbsp. of JUST to replace each egg in any given recipe. If you love JUST Egg, check out these similar egg alternatives you can use for your baking!
A 3-tablespoon serving of Just Egg equals one egg. Here are the Just Eggs Nutrition Facts per serving: 70 calories.
If the recipe asks for two eggs, it's simple enough to use just one egg if you want to halve the recipe.
The egg has two main parts, the white and the yolk; increasing the egg size doesn't actually make the yolk (the most nutritious part) any bigger. It's usually the white that makes up for the extra space inside the shell.