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Cooking Eggs - Egg Sizes & Substitutions

 
For basic egg preparation, such as scrambled, fried, poached, etc., any size eggs will work. For most other recipes, and especially for baked items, size is important. The Large egg is the standard used in most recipe development. Using a different size, without making an adjustment, will affect texture, flavor balance, consistency, and in most cases will give an unsatisfactory result. To substitute another size, use one of the following charts.
Large Jumbo X-Large Medium Small
1 1 1 1 1
2 2 2 2 3
3 2 3 3 4
4 3 4 5 5
5 4 4 6 7
6 5 5 7 8
1-Cup Equivalents
Egg Size Whole Whites Yolks
Jumbo 4 5 11
X-Large 4 6 12
Large 5 7 14
Medium 5 8 16
Small 6 9 18
 
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