Measure Eggs by Volume

Here is something that is taught to chefs. For basic recipes like scrambled eggs volume does not matter. But if you are baking sometimes you do not have the same size eggs called for in the recipe. When in doubt about a North American recipe that calls for eggs but does not specify the size use large eggs:

Here are liquid measurements to use in converting egg sizes for recipes:

• 4 Extra Large whole eggs = 1 cup
• 6 Extra Large egg whites = 1 cup
• 12 Extra Large egg yolks = 1 cup
• 1 Extra Large whole egg = 4 tablespoons or 1/4 cup
• 1 Extra Large egg white = 2 extra large egg yolks (in volume)
• 1 Extra Large egg yolk = 1 tablespoon (approximately)
• 5 Large whole eggs = 1 cup
• 8 - 10 Large egg whites = 1 cup
• 12 - 16 Large egg yolks = 1 cup
• 1 Large whole egg = 3 tablespoons
• 1 Large egg white = 2 tablespoons
• 1 Large egg yolk = 1 tablespoon

If a recipe calls for 1 or 2 Large eggs you can substitute the same number of eggs of any other size it will not affect the recipe. If a recipe calls for 3 Large eggs use 3 Extra Large or two Jumbo eggs.

I did not include information for medium or jumbo eggs. If you use these often I can provide the measurements.

bon appetit