Recipe wants one size but you've got another? Here's how many to use.
Use
–
Eggs rarely divide neatly. When the result isn't a whole number, crack the larger count,
beat them, and measure by volume (1 large egg ≈ 3 tablespoons of beaten egg) to use
the exact amount. For 1–3 eggs the difference between sizes is small; it matters most in
larger bakes.
Egg weights by size
Size
Approx. weight (in shell)
Beaten volume
Small
38 g
~2½ tbsp
Medium
44 g
~3 tbsp
Large
50 g
~3¼ tbsp
Extra large
56 g
~3¾ tbsp
Jumbo
63 g
~4 tbsp
Does egg size matter in baking?
Most recipes assume large eggs unless stated. Egg provides moisture, structure and
binding, so swapping sizes changes the total amount of egg in the mix. One or two eggs'
difference is usually fine, but for cakes and custards — where ratios matter — convert by
weight or beaten volume for the best result.