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Volume Equivalents between egg sizes: XL, L to medium?

linnea56 (zone 5b Chicago)

7 years ago

last modified: 7 years ago

Most of my recipes this weekend call for extra large or large eggs. But because those were all 3-4 times the cost of medium, my husband bought medium, just got an extra carton.

For example, if my recipe calls for 3 extra large yolks (bearnaise sauce), should I use 4 medium egg yolks?

If 9 LARGE yolks, use....11 medium yolks? (tiramisu, the yolks to be mixed with the mascarpone cheese).

Yorkshire pudding: 4 large whole eggs: use 4 medium, and just slightly reduce the milk and flour, maybe?

Is there a table? As long as smaller eggs are so cheap (49 cents a carton) vs $1.50 to $2 and up for the larger sizes, I know we will be using medium.

Thank you.

Featured Answer

plllog

7 years ago

last modified: 7 years ago

Yes, there's a table. Many tables. Sizes and grades are determined by law.

Comprehensive post on The Kitchn.

U.S. and international tables on Wikipedia.

The Incredible Egg (American Egg Board) conversions.

Google Images graphic interpretations.

I'm not awake enough to do the calculations, but you should find all the info you need in these places. Basically, if you can, measure egg or yolk by weights/mass. It'll be most accurate. The yolk is supposed to be approximately 30-35% of the weight of an egg. I've read that yolks are smaller nowadays than in the past, so if you're using an heirloom recipe you might take that into consideration.

By volume:

Egg conversion tables.

Egg yolk converter.

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Comments (8)

bossyvossy
7 years ago
Wished I had an answer for you and me but i don't. Maybe going to an egg website and emailing question would be helpful. I only buy XL, L when they're out of XL
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Nancy
7 years ago
I would think somewhere you could find this info out, I usually wing it. I think the tiramisu would be fine with those measurements, I've seen different recipes with different amounts of egg, so I don't think you need exact proportions. Many things you can fudge a bit & never know the difference. I've never made bearnaise sauce, but seems like your conversion would work. If it helps any, here are the amounts eggs are supposed to be. I know from looking at eggs, they aren't all the same size in a box. Looks like 4 med to 3 XL would be a good conversion though

Medium: 21 ounces (about 1.75 ounce per egg) Large: 24 ounces (about 2 ounces per egg) Extra-Large: 27 ounces (about 2.25 ounces per egg)
bossyvossy
7 years ago
last modified: 7 years ago
Great info pillog
anoriginal
7 years ago
Good topic. I don't do a lot of baking other than cookies around this time of year. Have had some semi-fails baking that have been very frustrating until I came to a conclusion.... size eggs make a difference. I love Paula Deen's pound cake recipe. Pretty straight forward, goes into COLD oven and is yummy. Had a time or 2 when not remotely done when timer went off? The hour or so cooking time needed at least another 20 minutes or so before tooth pcik came out clean? Was beginning to think my oven was off.

Dawned on me it was the EGGS! Think recipe called for 6 eggs... can't think of a single recipe where this ever means anything but LARGE... kind of a given?!? Well, I was using JUMBOS. By weight/volume it was more like eight eggs. A chart was just a google away!
dcarch7 d c f l a s h 7 @ y a h o o . c o m
7 years ago
The eggs can be identical in sizes, they can still be different in volume. Depending on how old is an egg, the inside can get dried out and the volume becomes smaller.

dcarch
sleevendog (5a NY 6aNYC NL CA)
7 years ago
Wonder how much $avings with medium eggs being on the small size, (we don't have small in our markets)...and large eggs on the larger scale closer to x-large.

Baking so specific, why is not weights and measure used in recipes for eggs?

This recipe for Yorkshire is very specific. Yorkshire Pudding

Yet i find a simple recipe cracking 3 eggs, then flour and milk in equal jars lined up just fine. Equal amounts. (i do add a tbsp water to the milk volume.) Then let the batter rest in the fridge all day or overnight, bring to room temp before baking...
bcskye
7 years ago
I don't know the answer since I have my own chickens and I use their eggs. I just use them like I would large or X-large. It will be nice to have the conversion tables.

Madonna

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