Egg Size Equivalents

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Egg Size Equivalents
 The following information is from the American Egg Board.

Although any size egg may be used for frying, scrambling, cooking in the shell, and poaching, most recipes for baked dishes, such as custards and cakes, are based on the use of large eggs.

The correct egg size can be important in recipes with exacting measurement requirements, such as cakes. At other times it doesn't matter.
 


Egg Conversions: 

These approximations are based on a large (2-oz) egg.

Other egg sizes may be more or less than the amounts listed below.

Whole Eggs
 3 whole eggs = 1/2 cup
1 whole egg = 3 tablespoons
1/2 whole egg = 4 teaspoons

Yolks
 6 to 7 egg yolks = 1/2 cup
1 egg yolk = 1 tablespoon

Whites
 4 to 6 egg whites = 1/2 cup
1 egg white = 2 tablespoons

Dried or Powdered Eggs
 1 egg = 2 tablespoons egg powder + 2 tablespoons warm water

 

 

To substitute another size egg in your baking, check the following charts.

Size Equivalents
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

 
To Make 1 Cup
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