When you’ve shopped for eggs at the grocery store, you’ve probably noticed that, in addition to choosing between types of eggs (such as brown vs. white eggs), there’s also a range of sizes to choose from, including medium, large, extra-large, and jumbo.
Eggs vary in terms of both weight and size—and the sizing is strictly regulated by the USDA. Although you may not notice a big difference in size at first glance, the difference becomes more noticeable once you crack the eggs open. But what’s really the difference between large vs. extra-large eggs? And will using one over the other have an impact on your recipe? Here’s what to know about egg sizes, including when to use large vs. extra-large eggs in baking.
A Guide to Egg Sizes and Weight
Not all eggs are created equal, but the good news is that there is a standardized method for classifying egg sizes by minimum weight per dozen, as outlined by the USDA.
- Jumbo: 30 ounces per dozen eggs
- Extra large: 27 ounces per dozen eggs
- Large: 24 ounces per dozen eggs
- Medium: 21 ounces per dozen eggs
- Small: 18 ounces per dozen eggs
- Peewee: 15 ounces per dozen eggs
How Much Does Egg Size Matter?
The truth is that it depends on how many eggs you’re using and what recipe you’re making. The difference in weight between one large egg versus one extra-large egg is not significant; a single large egg weighs about two ounces, whereas a single extra-large egg weighs 2.25 ounces. If you’re making egg recipes like scrambles or omelets, or following a recipe that calls for just one egg, the difference in size between the two likely won't matter.
However, that changes if you’re making a recipe like Ree Drummond's perfect pound cake, which calls for five large eggs. If you were to use extra-large eggs instead, the difference in weight would be the equivalent of adding an extra egg to your recipe, which can have an impact on the texture of your dessert.
Can I Use Extra-Large Eggs Instead of Large in Baking?
Large eggs are typically the standard size used for cooking and baking in professional kitchens (including Ree’s). That means even if your recipe doesn’t specify egg size, large eggs are a safe choice. However, in most cases, you can substitute extra-large eggs for large eggs (and vice versa), especially in everyday cooking and baking.
If you want to be precise—particularly for delicate baked goods—you can weigh the eggs. A large egg (without the shell) weighs about 50 grams, while an extra-large egg weighs about 56 grams, so using a food scale ensures you’re adding the exact amount the recipe needs.
