How to Count Your Eggs Before They Hatch
Kitchen Counts
Cracking the code of great baking often means also cracking plenty of eggs. Whether in a dense cheesecake, an airy sponge cake or a rich pound cake, eggs deliver critical doses of protein, fat and moisture that play key roles in the structure, texture and taste of baked goods. And that means that misjudging the volume of eggs can lead to disappointing results.
Trouble is, eggs come in a variety of sizes, which can present a measurement challenge. If a recipe calls for large eggs (as many recipes do), and you have only jumbos or mediums, adjusting can be a guessing game.
In our baking, we find we get the best and most consistent results by measuring ingredients by weight. So we set out to find a way to apply this approach to eggs as well. First, we surveyed the weight of cracked eggs (the yolk and white without the shell) for all egg sizes: On average, medium shelled eggs weigh 44 grams; large, 50 grams; extra-large, 56 grams; and jumbo, 63 grams.
From there, we worked out a handy conversion table for different egg sizes. Using our chart, you can see that, for example, a recipe calling for 6 large eggs will require 7 medium eggs or 5 jumbo eggs. For best results, we found that the most accurate way to portion the eggs is to whisk them first, then weigh them, using only the total liquefied amount needed.
EGGS: SIZE & WEIGHT CONVERSIONS
If your recipe calls for large or grams... You will need at least this many (whisked and weighed)
LARGE GRAMS(shelled)MEDIUMX-LARGE JUMBO 2100322 3150433 4200544 5250654630076573508768400977
