Egg Sizing

Eggs are sold in a variety of sizes according to their weight: small, medium, large, extra-large, and jumbo. Large eggs are the most common size used for baking, and what all recipes in this book are written and tested with.

With farm-fresh eggs, the sizes can vary greatly in a carton. This likely won’t cause many issues if your recipe only calls for one or two eggs, as the size difference between a medium and a large egg isn’t substantial. However, this can become incrementally more crucial if you are baking on a larger scale. A large egg without the shell weighs about 50 grams (32 grams white, 18 grams yolk). If you have eggs of varying sizes, it can be helpful to weigh them for your recipes, especially if the recipe calls for a large number of eggs.