How important is the size of your eggs when cooking and/or baking? Some times the size matters (baking a cake, making custard, etc.) and sometimes it doesn’t (making a frittata, making a strata, or just using beaten eggs). But if the recipe calls for large eggs and you only have medium or extra-large on hand, they you may want to consult a handy substitution chart. The first thing that you will want to do is measure the volume of your substitute eggs (beaten/blended) and then use the equivalent amount to what a large egg would have given you.
1 large egg, beaten = 3-1/4 tablespoons
2 large eggs, beaten = 6-1/2 tablespoons (1/4 cup + 2-1/2 tablespoons)
3 large eggs, beaten = 9-2/3 tablespoons (1/2 cup + 1-2/3 tablespoons)
4 large eggs, beaten = 12-3/4 tablespoons (3/4 cup + 3/4 teaspoon)
5 large eggs, beaten = 1 cup
The weight and composition of eggs is as follows (average):
Extra-large eggs: about 2-1/2 ounces per egg, or 1/4 cup (2-2/3 tablespoons white and 1-1/3 tablespoons yolk)
Large eggs: about 2 ounces per egg, or 3-1/4 tablespoons (2-1/4 tablespoons white and 1 rounded tablespoon yolk)
Medium eggs: about 1-3/4 ounces per egg, or 3 tablespoons (2 tablespoons white and 1 tablespoon yolk)
If you recipe call for 3 eggs or less, make a direct substitution (size won’t matter), however, when your recipe gets above the 3 egg limit (4,5, or 6) use the following substitutions:
- in place of 4 large eggs, use 4 extra-large or 5 medium
- in place of 5 large eggs, use 4 extra-large or 6 medium
- in place of 6 large eggs, use 5 extra-large or 7 medium
Source: How To Cook An Egg by the editors, contributors, and readers of Fine Cooking magazine (Molly Stevens), p. 68-69.