Size

Size classifications for eggs are different from quality classifications. The six size classifications for shell eggs in North America are based on minimum weights per dozen; they do not refer to the dimensions of an individual egg or how large it is. The most common size classifications for eggs used in the bakeshop are large, extra large, and jumbo; the three other classifications are medium, small, and peewee. Because the size classifications are based on minimum weights for an entire dozen, individual eggs themselves will vary in weight.