Measuring Eggs

In most Western countries, eggs are graded by quality and size/weight and some may also be marked “fresh” or “extra-fresh”, though these are not clearly defined terms.

Egg sizes in the United States range from small (1 ½ oz/45 g) to jumbo (over 2 oz/60g). In the European Economic Community, the scale ranges from size 7 (under 45 g) up to size 1 (70 g or over). The standard egg called for in a recipe weighs around 2 oz/60 g—the American large, or the European size 3 or 4. Just over half of the volume of an average egg is white, with 30 percent yolk and 12 percent shell. When measuring eggs in bulk, an 8 fl oz/250 ml cup holds four to five 2 oz/60 g whole eggs, six to seven whites, or 12-14 yolks.