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Mahalo cooking expert Tristan Blash tells you how to choose an egg based on size.
Choosing an Egg Based on Size
The size of an egg is determined by the average weight per dozen. When it comes to cooking scrambled eggs or making an egg basting, the egg size doesn't matter. But keep in mind that when recipes for baked dishes such as cakes or custards mention eggs, they are usually referring to extra-large ones.
Egg sizes:- Peewee: 1.25 oz. each (15 oz. per dozen)
- Small: 1.5 oz. each (18 oz. per dozen)
- Medium: 1.75 oz. each (21 oz. per dozen)
- Large: 2 oz. each (24 oz. per dozen)
- Extra large: 2.25 oz. each (27 oz. per dozen)
- Jumbo: 2.5 oz. each (30 oz. per dozen)
Size Equivalents
In the event that you get the wrong size of eggs for baking, refer to the following chart for egg conversions.
References
Trash
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Basics 1:23
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Scrambled Eggs 0:00
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How to Make Soft Scrambled Eggs 0:00
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How to Make Fluffy Scrambled Eggs 0:00
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How to Make Creamy Scrambled Eggs with Herbs 0:00
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How to Make Scrambled Eggs with Feta 0:00
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How to Make Three Cheese Scrambled Eggs 0:00
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How to Make Scrambled Eggs with Zucchini 0:00
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How to Make Scrambled Eggs with Bacon and Che... 0:00
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How to Make Mexican Scrambled Eggs 0:00
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How to Make Pesto Scrambled Eggs 0:00
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How to Make Scrambled Eggs with Smoked Salmon 0:00
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How to Make Rachael Ray's Scrambled Eggs with... 0:00
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How to Make Gordon Ramsay's Scrambled Eggs 0:00
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Omelettes 0:00
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How to Make a Plain Omelette 0:00
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How to Make the Perfect Omelette 0:00
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How to Make a Cheddar Cheese Omelette 0:00
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How to Make a Four-Cheese Omelette 0:00
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How to Make a Healthy Egg White Omelette 0:00
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How to Make an Egg White Omelette With Vegeta... 0:00
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How to Make a Ham and Cheese Omelette 0:00
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How to Make a Cherry Tomato Omelette With Her... 0:00
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How to Make a Bacon Spinach and Goat Cheese O... 0:00
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How to Make a Smoked Salmon Omelette 0:00
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How to Make a Smoked Salmon Asparagus Omelett... 0:00
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Frittatas 0:00
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Other Preparation Methods 16:44
Meet Our Expert
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Tristan Blash
Tristan Blash is a chef and teacher at the Los Angeles branch of HipCooks, a culinary school for adults. A graduate of Colorado University-Boulder, Blash has been a caterer and event planner in Scotland and New York City. Blash left the food industry for a while, but returned because she said she was "not able to keep her hands or brain off of food."
