Eggs come in a variety of sizes, but there are three that are the most common across brands and egg producers. Understanding the differences between egg sizes can help when baking, cooking, or buying eggs at the grocery store.
Quick Summary
The three most common egg sizes are:
- Large – averaging about 2 oz or 57 grams per egg
- Medium – averaging about 1.75 oz or 50 grams per egg
- Small – averaging about 1.5 oz or 43 grams per egg
Keep reading for more details on sizing, weight, uses, and more!
What factors affect egg size?
The main factors that impact egg size are:
- Breed of hen – Some chicken breeds produce larger eggs, while others produce smaller eggs on average.
- Age of hen – Younger hens tend to lay smaller eggs as they mature. Older hens lay larger eggs up to a point, then egg size decreases again as the hen ages.
- Diet – Hens fed a balanced diet with adequate protein and nutrients lay larger, higher quality eggs.
- Season – Egg size tends to increase in the spring and summer when there is more daylight. Winter eggs are usually smaller.
- Individual hen – Just like people, some hens are just predisposed to lay larger or smaller eggs than others.
Producers also breed hens and follow feeding programs to maximize egg size consistency for easier grading.
Egg Sizing and Grading Standards in the U.S.
The United States Department of Agriculture (USDA) sets standards for egg sizes and weight minimums. Eggs are sized by weight per dozen. The common USDA egg sizes are:
| Egg Size | Minimum Weight per Dozen | Minimum Weight per Egg |
|---|---|---|
| Jumbo | 30 oz (850 g) | 2.5 oz (71 g) |
| Extra Large | 27 oz (765 g) | 2.25 oz (64 g) |
| Large | 24 oz (680 g) | 2 oz (57 g) |
| Medium | 21 oz (595 g) | 1.75 oz (50 g) |
| Small | 18 oz (510 g) | 1.5 oz (43 g) |
The most common sizes sold are large, medium, and small. Jumbo and extra large eggs are less readily available.
Large Eggs
Large eggs need to weigh a minimum of 24 ounces per dozen, with each individual egg weighing at least 2 ounces. The average large egg weighs about 2.25 ounces or 57 grams.
This is the most common size egg produced and sold in grocery stores. If a recipe simply calls for “large eggs” without specifying a size, it is referring to this size.
Medium Eggs
Medium eggs need to weigh a minimum of 21 ounces per dozen, meaning each individual egg weighs a minimum of 1.75 ounces. The average medium egg weighs about 1.75-1.85 ounces or 50 grams.
Medium eggs provide less total volume and less white and yolk than large eggs. This smaller size works well when making dishes that call for more than 3-4 eggs and for baking cakes, muffins, or cupcakes where a large egg may make the batter too large for the tin.
Small Eggs
Small eggs need to weigh a minimum of 18 ounces per dozen, or 1.5 ounces each. On average, a small egg weighs about 1.62 ounces or 43 grams.
These are a less frequently used size but are handy for recipes that call for just 1-2 eggs and when less egg volume is needed. Small eggs are also a good choice for quiches and custards where a large egg may lead to a runny texture.
How egg producers grade eggs by size
Egg producers use automated machines to candle and grade eggs shortly after they are laid. Candling involves shining a bright light through the egg, which reveals the size of the air cell inside the egg along with the egg contents.
Air cell size corresponds with the weight and grade of the egg. Smaller air cells indicate a fresher egg. After candling, eggs roll down conveyor belts and are automatically sorted by weight into jumbo, extra large, large, medium, and small sizes to meet the sizing requirements.
To make sorting even more consistent, many large egg farms also use specialized shell egg scales that rapidly and precisely weigh each individual egg in addition to candling.
Mistakes happen
Egg sizing equipment is very accurate but mistakes can happen. You may sometimes get an extra large or medium egg mixed into a one dozen carton labeled large. This does not indicate a problem – just a natural variance.
Weight requirements allow for minor variations from egg to egg, so you may notice slight differences between eggs even within the same labeled size.
Differences in volume between sizes
In addition to weight differences, larger eggs contain a greater total volume and amount of white and yolk compared to smaller sizes. Here are some approximate volume differences for the whole egg and yolk:
| Egg Size | Total Volume | Yolk Volume |
|---|---|---|
| Jumbo | 1.25 oz (37 mL) | 0.5 oz (15 mL) |
| Extra Large | 1 oz (30 mL) | 0.45 oz (13 mL) |
| Large | 0.875 oz (26 mL) | 0.4 oz (12 mL) |
| Medium | 0.75 oz (22 mL) | 0.35 oz (10 mL) |
| Small | 0.625 oz (18 mL) | 0.3 oz (9 mL) |
When baking, these volume differences can impact the results, so adjusting the number of eggs or amount of other ingredients may be needed if substituting sizes.
Uses for different egg sizes
In most everyday cooking, medium to large eggs can be used interchangeably without issue. But for baking, their different volumes matter more.
Large eggs
Large eggs work well for most uses including:
- Baking cakes, muffins, and cookies
- Making quiche or custard where extra volume is desired
- Binding meatballs, meatloaf, crab cakes, etc.
- Making egg sandwiches
- Salad egg halves
- Hard boiling
Medium eggs
Medium eggs are a better choice when:
- Making cupcakes or muffins – they won’t overflow the tins as easily
- Filling custard ramekins
- A recipe calls for more than 3-4 eggs – prevents too much volume
- Poaching or frying eggs – whites won’t spread out as much
Small eggs
The best uses for small eggs include:
- Recipes with just 1-2 eggs
- Garnishes like deviled eggs
- Quiche or custard with shallow pie shell – prevents overflow
- Frying or poaching single eggs
Substituting egg sizes in recipes
Sometimes you may need to substitute a different egg size than a recipe calls for. Here are some tips for adjusting:
- For each large egg replace with 1 medium or 1 1/4 small eggs
- For each medium egg replace with 1 small or 1 1/4 large eggs
- For each small egg replace with 1 large or 1 1/4 medium eggs
- Adjust total liquid, leavening agents, and baking time as needed for cakes and muffins
- For egg-leavened goods like angel food cake, results depend on volume – avoid substituting
- For dishes with just 1-2 eggs, size often does not matter
To substitute different sized eggs in baking:
- Look at the recipe directions and ingredients list to assess if egg size matters based on number of eggs and presence of liquids or leavening agents.
- Determine how many eggs are needed if you substitute a different size using the approximate guidelines above.
- For cakes and muffins, you made need to reduce other liquids slightly (about 1-2 tablespoons per egg) if using smaller eggs to prevent batter from being too thin.
- Adjust leavening agents or baking times as needed based on any liquid changes.
- Make a note of any adjustments you made for future reference!
Do bigger eggs mean better quality?
Egg size does not directly correspond with quality, grade, or nutritional value. However, there are some connections between size and quality:
- Hens fed a balanced diet with proper nutrition lay larger, higher quality eggs.
- Younger hens lay smaller eggs as they mature – so smaller eggs may come from newer flocks.
- Older hens that are past peak production lay smaller eggs – so very small eggs may come from older flocks.
But size itself does not affect taste or nutrition. All egg sizes have the same excellent protein, vitamin, and mineral content. Instead, focus on choosing high-quality eggs from hens fed a nutritious diet with labels like USDA Organic, Certified Humane, Pasture-Raised, or Omega-3 Enhanced.
Are brown eggs better than white eggs?
Shell color does not affect egg quality, taste, or nutrition either. The shell’s color depends only on the breed of the hen.
Nutritionally, brown and white eggs are the same. Minor taste differences you may perceive are just due to your personal perception, not actual quality differences.
Storing different egg sizes
Proper storage maximizes freshness for eggs of any size. Follow these guidelines:
- Store eggs in the refrigerator carton on an inside shelf, not the door.
- Quickly use eggs with a broken shell, as bacteria can enter through cracks.
- Use the “Best by” date on the carton as a guide, not an absolute.
- Write the purchase date on egg cartons to track freshness.
- Consume hard boiled eggs within 1 week.
- Don’t wash eggs until ready to use, as this removes their protective bloom.
Stored properly, eggs of any size should last 4-5 weeks beyond their pack date or about 3 weeks after purchase.
Pricing differences between sizes
Pricing by the dozen usually does not take size into account. But when sold by weight, larger eggs cost more per pound because you get fewer eggs for the same weight.
For example, one dozen large eggs weighs 24 ounces. But one dozen extra large eggs weigh 27 ounces. So if priced at $3.00 per pound, the extra large eggs would cost $4.05 per dozen versus $3.60 for large.
At the store, check cost per pound versus per dozen pricing to find your best value.
Non-graded eggs
Some alternative egg sources like farmers markets or local farms may sell eggs without USDA grading and sizing standards. This can make sizes more variable. Check egg weights listed by sellers for their definition of sizes.
Without standardized sizing, you may need to adjust recipes based on visual inspection of eggs rather than relying on size labels.
Conclusion
Egg sizes do impact volume, yield, and performance in recipes. Understanding the common sizes and weights along with how to adjust when substituting sizes can help ensure your baked goods and egg dishes turn out perfectly.
The three main sizes are large, medium, and small. Large eggs are the standard for most recipes. Medium eggs work well when less volume is needed. Small eggs shine for uses like garnishes and dishes with just 1-2 eggs. Learn how different breeds, hen age, and other factors influence egg size as well.
While shell color does not indicate quality, opting for eggs from hens fed premium diets can maximize nutrition. Store eggs properly and use any size fresh egg within 3-5 weeks for the best taste and cooking performance.
