The Info You Need to Substitute Different Size Eggs for One Another

You’re halfway through a recipe when it hits you: the carton in your fridge contains eggs that are definitely
not what the recipe developer had in mind. Maybe the recipe says “2 large eggs” and you’ve got
a box of medium. Or you bought jumbo eggs because they looked like they could bench-press the other cartons
and now your cake batter feels… suspiciously wet.

Good news: swapping egg sizes is totally doable. Great news: you don’t have to guess. This guide gives you
the simple charts, the “baking science” reasons behind them, and a foolproof method (by weight or volume)
so your cookies stay chewy, your custard stays silky, and your breakfast scramble doesn’t start a support group.

Why Egg Size Matters (and Why Recipes Say “Large”)

In the U.S., large eggs are the default for most tested recipes, especially baking.
That’s because eggs aren’t just “protein marbles.” They add water (moisture), fat
(tenderness and richness), protein (structure), and emulsifiers
(smooth batters and stable mixtures). Change the egg amount and you can change the texture, rise, and even
how evenly something bakes.

For simple cooking (scrambled, fried, poached), you can use almost any egg size without drama.
But for bakingcakes, cookies, custards, soufflés, meringuesratios matter. A little difference per egg can
add up fast when a recipe uses several eggs.

How Egg Sizes Are Defined in the U.S.

Here’s the sneaky part: egg “size” is about weight class, not how big an egg looks.
And it’s based on the minimum total (net) weight per dozen. So you might see a slightly
smaller egg in a “large” cartonbecause what matters is the carton average.

U.S. Egg Size Classes (Minimum Net Weight per Dozen)

That’s why “large” is such a big deal: it’s the recipe standard, and it’s also the most common size on
shelvesso test kitchens can rely on it.

The Quick Substitution Chart (When a Recipe Calls for LARGE Eggs)

If your recipe lists eggs by count (e.g., “3 large eggs”), this chart is the fastest way to swap sizes.
It’s especially handy when you’re making cookies, quick breads, pancakes, brownies, or anything where the
recipe uses multiple eggs and you want the overall amount to land in the right ballpark.

Reality check: For 1 egg, don’t overthink it. The biggest differences show up when you’re using
several eggs or making delicate baked goods.

The Best Method: Substitute by Weight (No Guessing, Best Results)

If you bake oftenor you’re making something fussythis is the “chef move” that makes egg swaps almost boring
(which is exactly what you want from baking math).

Easy Target Weights

• 1 large whole egg (out of shell): about 50 g
• 1 large egg white: about 30–35 g
• 1 large egg yolk: about ~14 g (yolks vary, but this is a solid working number)

How to Do It (Step-by-Step)

1. Crack the eggs you have into a bowl.
2. Whisk just until combined (no need to whip air into it).
3. Weigh the mixture on a kitchen scale.
4. Measure out what the recipe needs using 50 g per large egg.
   Example: recipe calls for 3 large eggs → target about 150 g of beaten egg.
5. Save any extra beaten egg for breakfast (refrigerate and use promptly), or whisk in another egg if you’re short.

This method is especially helpful for recipes that are sensitive to liquid and protein ratiosthink sponge cakes,
custards, cheesecake, macarons, meringues, and soufflés.

No Scale? Substitute by Volume (Measuring Cup Method)

You can also approximate by volume. A large egg is roughly 3 to 4 tablespoons of liquid
when beaten, and many cooks use that as a practical shortcut. If your recipe specifies eggs by liquid volume,
the easiest approach is to beat the eggs and measure.

Quick Volume Rules

• 1 large egg (beaten): about 3 1/4 tablespoons
• 1 cup whole beaten eggs: about 5 large eggs

For separation-heavy recipes (hello, lemon meringue pie), here’s a handy “1-cup equivalents” guide.

When Egg-Size Substitutions Matter Most

Usually Fine to “Wing It”

• Scrambled eggs, omelets, fried eggs, poached eggs
• Fried rice, breakfast burritos, egg salad
• Breading/station work (egg wash)
• Most weeknight casseroles and savory bakes

Be More Precise (Use the Chart or Weigh)

• Custards (flan, crème brûlée): too much egg can turn silky into “rubbery regret.”
• Sponge cakes and angel food: structure depends on protein balance.
• Soufflés and meringues: ratios affect lift and stability.
• Macarons: egg white quantity and moisture level can make or break the shells.
• Cheesecake: extra egg can shift texture from creamy to oddly firm.

If you only remember one thing: the more “science-y” the dessert, the more you should treat eggs like an ingredient
with a measurable jobnot a vibe.

Practical Examples (So You’re Not Doing Egg Algebra at Midnight)

Example 1: Cookies That Call for 2 Large Eggs

If you have medium eggs, the chart says you can usually use 2 medium in place of
2 largeand you’ll likely be fine for most cookies. If you’re making a “perfect texture” batch
(or doubling the recipe), consider weighing: target about 100 g beaten egg for two large eggs.

Example 2: A Custard Recipe Calling for 4 Large Eggs

Custards are sensitive, so aim for accuracy. The chart suggests 4 large can be swapped with
4 extra-large only if you adjustotherwise you may add too much egg and end up with a firmer set.
Best practice: whisk your eggs and weigh out about 200 g for four large eggs.

Example 3: A Recipe Needs 1 Cup of Egg Whites

According to the 1-cup equivalents table, you’ll need about 7 large whites to hit one cup. If your
eggs are medium, plan on 8 whites. If they’re jumbo, about 5 whites gets you there.
For meringue-based desserts, measuring by volume (or weight) is the least stressful route.

Pro Tips That Save Bakes

1) Crack into a separate bowl first

This isn’t just about avoiding shell shards. It lets you whisk and measure accuratelyand rescue the batch if you
get a double-yolk egg or a tiny surprise egg that looks like it came from a sparrow with ambition.

2) Don’t confuse “grade” with “size”

Grade (AA/A/B) is about quality factors like shell condition and interior appearance. Size is the weight class.
You can have a Grade AA medium egg or a Grade A jumbo eggthose are separate labels doing separate jobs.

3) When in doubt: adjust one thing, not everything

If you used smaller eggs and you’re worried the batter is short on liquid, don’t start “fixing” with extra milk,
extra butter, and a motivational speech. Add egg (or measure out more beaten egg) to match the recipe’s target.
Keep the rest of the formula stable.

FAQ: Egg Size Substitution Questions People Actually Ask

Can I just use the same number of eggs no matter the size?

For everyday cooking: usually yes. For baking: it depends. One egg rarely matters; several eggs can.
Use the chart for quick swaps, and use weight for best accuracy.

What if the recipe doesn’t specify egg size?

In most U.S. recipe testing, assume large eggs unless the recipe clearly comes from a source known
for extra-large eggs or a different standard. If the recipe is older, European, or scaled from a professional formula,
weighing eggs is the safest approach.

Do brown eggs and white eggs substitute differently?

No. Shell color doesn’t change the size class. A large brown egg and a large white egg follow the same weight class rules.

Conclusion: The Calm, Confident Way to Swap Egg Sizes

Substituting egg sizes is mostly about keeping your recipe’s ratios intact. Use the quick chart when you’re in a hurry,
and switch to weighing or measuring by volume when the recipe is delicate or egg-heavy. Remember:

• Large eggs are the U.S. recipe standard.
• Egg size is based on weight per dozen, not appearance.
• For precision: measure about 50 g beaten egg per large egg.
• For volume: a large egg is roughly 3 to 4 tablespoons when beaten.

And if anyone tells you baking is “just vibes,” hand them a soufflé and a carton of jumbo eggs and wish them luck.

Everyday “Egg Swap” Experiences You’ll Probably Recognize (and How to Win Them)

Let’s make this real. Egg substitution isn’t just a chartit’s a series of tiny kitchen moments where you either feel
like a capable adult… or you stare into the fridge like it owes you answers. Here are some common scenarios and what
actually works.

The Sunday Pancake Crunch: You promised pancakes, the coffee is brewing, and your kids/guests/inner
child are already emotionally attached to the idea. The recipe calls for one large egg. You open the carton and find
two medium eggs leftlike the eggs were planning an exit strategy. In this case, relax: one medium egg will work.
Pancakes are forgiving because the batter has plenty of other moisture (milk or buttermilk) and you’re not relying on
eggs for the main structure. If the batter looks slightly thicker than usual, let it rest for 5 minutes so the flour
hydrates. Most “pancake problems” are actually mixing problems, not egg-size problems.

The Cookie Batch That Needs Two Eggs: Cookies are where egg swaps start to matter a little more,
because eggs help bind fat and sugar into a stable dough. If your recipe calls for two large eggs and you use two
small eggs, you might notice a drier dough that spreads lessyour cookies can come out thicker and slightly more
crumbly. Using two extra-large eggs can do the opposite: a looser dough, more spread, and sometimes a cakier bite.
The best “grown-up” fix is simple: crack what you have, whisk, and measure to the target amount (about 100 g for
two large eggs). The best “lazy genius” fix is also simple: follow the chart and keep everything else the same.

The Custard Confidence Test: Custard is where people discover that eggs are powerful. Too much egg
can make the texture firm and a little “eggy.” Too little and you get a soft set that doesn’t slice or spoon the
way you hoped. This is the moment to measure by weight or volume. Whisk the eggs gently, measure what you need, and
stop there. It feels almost silly until you taste the finished custard and realize: oh, that’s why pastry chefs
care about grams.

The “I Bought Jumbo Because It Was On Sale” Era: Jumbo eggs can be great for big breakfast energy,
but in baking they can quietly change a recipe. If you use jumbo eggs in a cake that was tested with large eggs, you
may add enough extra liquid that the cake takes longer to set, domes differently, or feels slightly dense in the
center. The solution isn’t to avoid jumbo eggs foreverit’s to treat eggs like a measurable liquid ingredient. Crack,
whisk, measure, done. Then use the leftover beaten egg for scrambled eggs the next day. That’s not waste; that’s
meal planning with a whisk.

The “I Only Have Egg Whites Left” Situation: Maybe you made a carbonara or an ice cream base and now
you’ve got whites (or yolks) to use up. This is when the 1-cup equivalents chart becomes your best friend. Instead of
guessing how many whites equal “enough,” you measure. Your meringue stops being a gamble, and your macarons stop
behaving like tiny, expensive mood rings.

The theme in all these experiences is the same: casual recipes tolerate casual swaps; delicate recipes reward
precision. And the best part? Once you learn the “weigh or measure” trick, you stop treating egg size like a kitchen
emergency and start treating it like a minor plot twist you’re fully qualified to handle.