Egg Sizes

Eggs are graded into sizes according to the minimum weight of each egg in the carton. These range from the largest, size 1, to the smallest, size 7. Eggs graded as ‘small’ weigh about 45 g (1½ oz), ‘medium’ about 55–60 g (2 oz), ‘large’ 60–65 g (2¼ oz) and ‘very large’ about 90 g (3¼ oz). The standard egg used in most recipes is size 3, weighing 60 g (2¼ oz). For most dishes this is of little importance, but when you are baking, you should try to use standard-sized eggs.