Is it just me or are large eggs bigger than they used to be? I couldn't help noticing my biscotti was spreading a lot more than it should. I had thought maybe it was because the eggs seem bigger than they used to be. I noticed today the egg carton barely closed all the way. Is this just a California thing or do you any of you notice this as well?
the eggs must lose weight on the trip to Alaska, they seem the same to me.
AThey're smaller here. I weighed them and they are 1/4 to 1/2 ounce less than when I started baking professionally in '00.
It's probably the cold MB. All that shivering for the poor little egg is making it lose weight!
AI weigh all my eggs for the serious baking, but at home I just use 2 eggs, 3 eggs, whatever the recipe calls for. What I have noticed it that in a carton of 12 eggs, they should all be similar sizes because they're graded BUT lately the sizes are all over the place - my eggs vary by as much as 25% in weight from each other. Instead of packing all similar size eggs, the people are throwing anything in and using a really big or little egg to make sure the total weight is correct....
That should really affect the home baking, so I'm starting to be more careful! No more picking up the first egg, I have to check it's not Chicken Little first!
I have noticed here is SC that the eggs are a lot smaller than they used to be. I try to buy extra large or jumbo due to the sudden decrease in the size of eggs.
Culinary sch9ool was a while ago, but I seem to remember a large egg was supposed to be 2.25 - 2.5 ounces.
Wiki, based on USDA standards
Modern Sizes (USA)
Mass per egg
Cooking Yield (Volume)
Greater than 2.5 oz. or 71 g
Very Large or Extra-Large (XL)
Greater than 2.25 oz. or 64 g
56 mL (4 tbsp)
Greater than 2 oz. or 57 g
46 mL (3.25 tbsp)
Greater than 1.75 oz. or 50 g
43 mL (3 tbsp)
Greater than 1.5 oz. or 43 g
Greater than 1.25 oz. or 35 g
AAhh, thank you Leah! So my eggs are for the most part XL. They do affect my baking.
You may benefit from changing your recipes to measuring your eggs by weight, either grams or oz. If your eggs are that iffy!
For recipe consistency, you can also measure by volume. For my own home baking, I calculate 1 egg = 1/4 cup. So if my recipe needs 4 eggs, I use a 1 cup measure. Since egg size does vary, sometimes I need 4 eggs, sometimes 5.
AI think you are right MB! Thanks Mimi that's really helpful too :)
I raise chickens for the eggs that I use in baking. I have several varieties of chickens, consequently I have different size eggs. I always weigh my eggs in grams, 53-57g in the shell is what a large egg weighs. Most recipes call for large eggs. Hope this helps.