Eggcyclopedia

Welcome to the The Incredible Edible Egg™ Eggcyclopedia, where you can access the latest egg information from A-Z. The Eggcyclopedia was developed by the American Egg Board (AEB) on behalf of America's egg farmers who are committed to caring for their hens and producing high-quality eggs for you and your families.

Just click on any letter below to bring up a list of egg terms and their related definitions.

Size Equivalent

Although you can use any size egg for frying, scrambling, hard-boiling or poaching, most recipes for baked items such as custards and cakes are based on the use of large eggs.

80-egg-size-substitution

80-number-of-eggs-1-cup

–See Buying