Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About
15 ounces per dozen; 28 pounds per standard 30-dozen case
The most commonly available sizes are extra large, large, and medium.
For commercial distribution, eggs are packed in flats. There are 30 eggs in one flat and 12 flats in one case to equal 30 dozen eggs; there are 6 flats in a half-case to equal 15 dozen eggs.