Egg Size Equivalents - Egg Conversion Charts

  Home    |   Recipe Indexes   |   Dinner Party Menus   |   Food History   |   Diet - Health - Beauty

Baking Corner |  Regional Foods | Cooking Articles Hints & Tips | Culinary Dictionary | Newspaper Columns

Learn All About Eggs and How To Cook Them - Lots of interesting information regarding eggs.

Baked (Shirred) Eggs
In France, this basic methods of baked eggs is called oeufs en cocotte.

Boiling Eggs
According to the American Egg Board, the terms “hard-boiled” and “soft-boiled” eggs are really misnomers, because boiling eggs makes them tough and rubbery. Instead, these eggs should be “hard-” or “soft-cooked” in hot (still) water.

Coddled Eggs
Coddled eggs are made by very briefly immersing an egg in the shell in boiling water (to cook in water just below the boiling point) to slightly cook or coddle them.

Deviled Eggs
Deviled eggs have their roots in ancient Roman recipes with the first published recipes for stuffed, boiled eggs were from medieval Europe. In the 17th century, this was a common way to prepare eggs. they were not called "deviled" until the 18th Century, in England.

Fried Eggs - Perfect Fried Egg
A French technique that very slowly cooks the eggs in butter.

Microwave Eggs
How to microwave poached eggs, fried eggs, scrambled eggs, and boiled eggs.

Poached Eggs
The best eggs for poaching are the freshest eggs you can find. If eggs are more than a week old, the whites thin out. Whites of fresh eggs will gather compactly around the yolk, making a rounder, neater shape.

Scrambled Eggs/Omelets
Scrambled eggs make a delicious and quick meal, but there is a little science to getting them just right. The secret to successfully scrambling eggs is slow cooking (you need low, gentle heat).

Brunch Recipes

Egg Recipes


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

fresh eggs

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

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

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

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
Jumbo 4 5 11
X-Large 4 6 12
Large 5 7 14
Medium 5 8 16
Small 6 9 18


Contact Linda Stradley - By Google

What's Cooking America© copyright 2004-2014 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. - Privacy Policy