What's Up With The Eggs?

Baking By Pastrybaglady Updated 27 Mar 2015 , 9:42pm by Babster

Pastrybaglady Posted 9 Jan 2015 , 7:28am
post #1 of 14

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?

13 replies
MBalaska Posted 9 Jan 2015 , 8:08am
post #2 of 14

the eggs must lose weight on the trip to Alaska, they seem the same to me.

leah_s Posted 9 Jan 2015 , 8:45am
post #3 of 14

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.

cazza1 Posted 9 Jan 2015 , 11:15am
post #4 of 14

It's probably the cold MB.  All that shivering for the poor little egg is making it lose weight!

winniemog Posted 9 Jan 2015 , 5:42pm
post #5 of 14

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!

remnant3333 Posted 9 Jan 2015 , 6:20pm
post #6 of 14

 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.  

Pastrybaglady Posted 9 Jan 2015 , 6:29pm
post #7 of 14


What is the weight range for a "large egg"?  Doesn't this look big?  I do not have little baby hands either!  I weighed some of the eggs in the carton.  They are anywhere from 2.2 oz to 2.45 oz.

leah_s Posted 9 Jan 2015 , 6:53pm
post #8 of 14

Culinary sch9ool was a while ago, but I seem to remember a large egg was supposed to be 2.25 - 2.5 ounces.

leah_s Posted 9 Jan 2015 , 6:55pm
post #9 of 14

Wiki, based on USDA standards


Modern Sizes (USA)

Size Mass per egg Cooking Yield (Volume)[2] Jumbo 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) Large (L) Greater than 2 oz. or 57 g 46 mL (3.25 tbsp) Medium (M) Greater than 1.75 oz. or 50 g 43 mL (3 tbsp) Small (S) Greater than 1.5 oz. or 43 g   Peewee Greater than 1.25 oz. or 35 g

Pastrybaglady Posted 9 Jan 2015 , 7:03pm
post #10 of 14

AAhh, thank you Leah! So my eggs are for the most part XL. They do affect my baking.

MBalaska Posted 9 Jan 2015 , 7:16pm
post #11 of 14

You may benefit from changing your recipes to measuring your eggs by weight, either grams or oz.  If your eggs are that iffy!

MimiFix Posted 10 Jan 2015 , 6:25pm
post #12 of 14

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.

Pastrybaglady Posted 10 Jan 2015 , 7:18pm
post #13 of 14

AI think you are right MB! Thanks Mimi that's really helpful too :)

Babster Posted 27 Mar 2015 , 9:42pm
post #14 of 14

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.

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