Culinary Measurements & Baking
Egg Size & Weight Chart
Why do all baking recipes assume "Large" eggs? Convert between Medium, Large, XL, and Jumbo egg liquid weights and test egg freshness in 3 seconds.
Select Egg Weight Classification (Small to Jumbo):
USDA Weight Classification
Large (Culinary Benchmark)
🥚 57 – 63 grams (50g without shell)
Liquid Volume Per Egg:
3.75 Tbsp (1/4 cup liquid)
Carton Weight:24 oz / dozen
Culinary Role:
THE UNIVERSAL RECIPE STANDARD. All commercial cookbooks, baking formulas, and pastry chef recipes assume Large eggs.
Baking Substitution Math:
Base standard. 1 Large Egg = 3.25 Tbsp white + 1.25 Tbsp yolk ≈ 50 grams liquid.
The Cold Water Float Test: How To Tell If An Egg Is Fresh or Spoiled
Sinks to bottom & lies completely flat
Very Fresh (1–7 days old). Best for delicate poaching and fried sunny-side-up.
Sinks but stands upright on one end
Older (2–3 weeks old). Air cell has expanded. BEST FOR HARD BOILING (shells peel effortlessly!).
Floats to the surface of the water
SPOILED. Decomposition has produced buoyant hydrogen sulfide gas. Throw away immediately.