Out of Eggs, one case
Can you substitute extra-large eggs for large?
4 options, ranked, with the exact amount
Use Extra-large eggs
1 egg for every egg
Yes. For up to 4 eggs, swap extra-large for large one for one and change nothing. From 5 eggs up, use one fewer extra-large egg: 4 extra-large for 5 large, 5 for 6. A large egg is about 3 ¼ tablespoons out of the shell, so in fussy baking you can also beat the eggs and measure.
- Verdict —
- Works
- The tweak —
- For 5 large eggs use 4 extra-large; for 6 large use 5.
- Best for —
- everyday baking with 1 to 4 eggs
- Pantry —
- Likely in your cupboard
One casethe full eggs card
Every option, one card
Ranked| # | Substitute | Instead of 1 egg | Verdict |
|---|---|---|---|
| 1 | Extra-large eggseveryday baking with 1 to 4 eggs | 1 eggWorks | Works |
| 2 | Jumbo eggsrecipes with 1 or 2 eggs | 1 eggTweak it | Tweak it |
| 3 | Medium eggsrecipes with 1 to 3 eggs | 1 eggTweak it | Tweak it |
| 4 | Beaten egg by volumemacarons, sponge cakes and custards | 3 ¼ tbspWorks | Works |
Extra-large eggs
the same
About 12% bigger than large. The difference is too small to matter until several eggs add up.
- Best for
- everyday baking with 1 to 4 eggs, scrambles, omelets and frittatas, breading and egg wash
- Prep
- For 5 large eggs use 4 extra-large; for 6 large use 5.
- Contains
- eggs
- Where it fails
- Macarons, angel food cake and custards made by weight; measure those.
Jumbo eggs
the same
About 25% bigger than large, so the count changes sooner.
- Best for
- recipes with 1 or 2 eggs, cooking, not precise baking
- Prep
- For 3 large use 2 jumbo; for 4 use 3; for 5 use 4; for 6 use 5.
- Contains
- eggs
- Where it fails
- Baking by count beyond 2 eggs without adjusting.
Medium eggs
the same
About 12% smaller than large.
- Best for
- recipes with 1 to 3 eggs
- Prep
- For 4 large use 5 medium; for 5 use 6; for 6 use 7.
- Contains
- eggs
- Where it fails
- Recipes with many eggs unless you add the extra one.
Beaten egg by volume
the same
The exact method. Beat any size of egg and measure out what the recipe needs.
- Best for
- macarons, sponge cakes and custards, halving a recipe that uses 1 egg
- Prep
- Beat the eggs lightly, then measure 3 ¼ tbsp (about 50 g) for each large egg.
- Contains
- eggs
- Where it fails
- Nothing; it only takes a moment longer.
Tips for substituting eggs
4 tips- Weights without the shell: medium about 44 g, large about 50 g, extra-large about 56 g, jumbo about 63 g.
- By the cup: 5 large eggs, 4 extra-large or 4 jumbo make about 1 cup.
- Too much egg makes cakes rubbery and cookies cakey; too little makes them dry and crumbly. Past 4 eggs, adjust.
- For half a large egg, beat one and use about 1 ½ tablespoons.
Questions
4 questionsCan I use extra-large eggs when a recipe calls for large?
Yes. Swap one for one up to 4 eggs. For 5 or 6 large eggs, use one fewer extra-large.
How many extra-large eggs equal 6 large eggs?
5 extra-large eggs.
Can I use medium eggs instead of large?
Yes. One for one up to 3 eggs, then add one: 5 medium for 4 large.
How many jumbo eggs equal 3 large eggs?
2 jumbo eggs, or beat them and measure 9 ¾ tablespoons, a scant 2/3 cup.