Egg size charts and equivalents can be important in making egg dishes. For basic egg preparation, such as scrambled, fried, poached, etc., any size eggs will work. For most other recipes, and especially for baked items, egg 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 egg size and egg conversion 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 | |