Making Substitutions for Different Egg Sizes and Weights

Sometimes we get questions about the different sizes of eggs and what that means while in the kitchen (especially when baking with precise measurements). Not to worry! We've created a guide that explains it all. Read on and you'll know exactly what to expect the next time you get cracking.

Egg Sizes

A hen lays about 320 eggs during her laying cycle. These eggs are not all the same size. Generally, as a hen gets older, she lays larger eggs.

Eggs are categorized by weight, not size or shape. Sometimes eggs in the same carton may appear to be different sizes, but their weight will be within a similar range.

The following minimum weights are used to classify eggs:

  • Peewee - less than 42 grams
  • Small - at least 42 grams
  • Medium - at least 49 grams
  • Large - at least 56 grams
  • Extra Large - at least 64 grams
  • Jumbo - 70 grams or more

Double-yolk eggs are produced by hens whose egg production cycles are not completely synchronized. Two egg yolks mature at the same time, pass through the hen’s reproductive system and are surrounded by a single egg white and shell. Double-yolk eggs are very safe to eat and cook. If substituting more than a couple double yolk eggs for large eggs, their additional volume may affect the outcome of the recipe.

Egg Size Substitutions

Most recipes are written using large eggs. To substitute another size, follow this chart:

Instead of: Use:
Large Jumbo Extra Large Medium Small
1 1 1 1 2
2 2 2 2 3
3 2 3 4 4
4 3 3 5 6
5 4 4 6 7
6 5 5 7 8

How Do Eggs Measure Up?

1 large egg = 3 tablespoons (45 mL)
5 large whole eggs = 1 cup (250 mL)

1 large egg white = 2 tablespoons (30 mL)
8 to 10 large egg whites = 1 cup (250 mL)

1 large egg yolk = 1 tablespoon (15 mL)
12 to 16 large egg yolks = 1 cup (250 mL)

Processed (Liquid) Eggs

You will often find cartons of processed or liquid egg products at the egg case. They are made of eggs or egg whites that have been broken from their shells by special machines at an egg processing facility. Processed egg products may contain preservatives and flavour or colour additives. These products cost more than shell eggs and there may be slight differences in flavour and in how they cook or bake. Once the carton is opened, the shelf life of most liquid products is 5 days.

Liquid egg products contain pasteurized egg whites, a small amount of pasteurized yolk, and other ingredients such as flavourings. Omega-3 fatty acids, in the form of fish oil, may be added.

To substitute for whole eggs, 4 tablespoons (50 mL) = 1 large egg

Liquid egg whites are pasteurized egg whites. This product contains no fat or cholesterol, or any of the essential nutrients found in the yolk.

To substitute for egg whites fresh from the shell, 2 tablespoons (30 mL) = 1 large egg white.