Egg size matters in baking, where ratios are precise. Recipes almost always assume large eggs — this chart shows the weights and how to substitute other sizes.
| Size | Weight (in shell) | Volume |
|---|---|---|
| Medium | about 50 g | about 3 tbsp |
| Large (standard) | about 57 g | about 3 1/4 tbsp |
| Extra large | about 64 g | about 4 tbsp |
| Jumbo | about 70 g | about 4 1/2 tbsp |
Recipes mean large eggs. To substitute by volume: 4 large eggs equal about 5 medium, 4 extra large, or 3 jumbo. One large egg is roughly 2 tbsp white plus 1 tbsp yolk.
FAQ
Does egg size matter in baking recipes? Yes, most baking recipes are developed and tested using large eggs, so substituting a noticeably smaller or larger egg size can shift the recipe’s liquid ratio enough to affect texture, especially in precise recipes like cakes and custards. If a recipe doesn’t specify egg size, large is the safest default assumption for most modern baking recipes, especially in North America.
Replace eggs entirely with the swaps in Common Baking Substitutions.