Eggs aren’t all the same, and sometimes the size you have in your fridge isn’t the size your recipe calls for. That’s where egg size substitutions come in handy. The majority of modern U.S. recipes are written for large eggs, so that’s the standard most people go by. But in reality, eggs come in several sizes: peewee, small, medium, large, extra-large, and jumbo. And each size has a different amount of liquid inside the shell, which can affect how a recipe turns out. A cake, for example, relies on a specific balance of moisture and protein. Too much egg can make it dense or rubbery, while too little can leave it dry or cause it to fall apart. Understanding egg size substitutions lets you adjust recipes accurately without having to run to the store every time.

The thing is, most home cooks don’t pull out a scale to measure their eggs. A lot of us eyeball it or make quick substitutions on instinct. For larger eggs like large, extra-large, and jumbo, a simple one-to-one swap usually works fine. If a recipe calls for large eggs and all you have are extra-large, use the same number. The difference isn’t dramatic enough to ruin most dishes. With smaller eggs, things get a bit trickier. If you’re using medium, small, or peewee eggs in place of large, you may need to add an extra egg to make up for the missing volume. This is especially important in baked goods where the ratio of liquid to dry ingredients matters more.

Egg size is based on weight, not shell size. That’s why two eggs that look nearly the same can still fall into different categories. A large egg, for instance, weighs about 2 ounces (56–57 grams) with the shell. Extra-large eggs are closer to 2.25 ounces (63–64 grams), while jumbo eggs hit around 2.5 ounces (70–71 grams). On the other end, medium eggs hover around 1.75 ounces (49–50 grams), small are about 1.5 ounces (42–43 grams), and peewee eggs are under 1.25 ounces (35–36 grams). Knowing these weight ranges helps when you want to be precise. If you crack your eggs into a measuring cup, you can see how much liquid you’re working with and adjust as needed.

When swapping egg sizes, it helps to think in terms of total volume. A single large egg has about 3.25 tablespoons of liquid inside (that’s both yolk and white together). If your recipe calls for two large eggs, that’s roughly 6.5 tablespoons. If you only have medium eggs, you’ll need slightly more than two to reach the same amount, so rounding up to three medium eggs often works better. For small eggs, it’s closer to three small eggs for every two large. And if you find yourself with jumbo eggs, one jumbo can often cover the same volume as about 1.25 large eggs, so using fewer might balance things out.

Substitutions aren’t an exact science, and that’s okay. Most everyday cooking can handle a little flexibility. Scrambled eggs, for example, aren’t going to fall apart because you used medium eggs instead of large. Pancakes, muffins, and cookies usually have enough wiggle room that they’ll still come out fine. But when you’re making delicate baked goods—think soufflés, custards, or meringues—the egg ratio matters more. Too much or too little liquid can change the texture dramatically. That’s when it’s worth taking the time to measure or follow a conversion chart.

For people who like exact measurements, cracking eggs into a bowl and using tablespoons as a guide can make substitutions more accurate. One tablespoon of beaten egg equals about half of a medium egg or one-third of a large egg. If a recipe calls for three large eggs and all you have are small ones, you can measure out the equivalent amount instead of guessing. This method works well for recipes that only call for part of an egg too, like “one and a half eggs.” You can beat two eggs together, measure the total, and then pour out what you need.

There’s also the question of yolk versus white. Some recipes depend more on one part of the egg than the other. Cakes and custards often rely on the richness of the yolk, while meringues and angel food cakes are built almost entirely on whipped whites. If you’re substituting different egg sizes and notice a difference in the ratio of yolk to white, you can adjust by adding a little extra of one or the other. For example, if you’re using smaller eggs and your batter looks too dry, adding an extra white can help balance the moisture without making the recipe overly rich.

One thing worth mentioning is that older recipes sometimes assume different egg sizes than what we buy today. Back in the early to mid-20th century, medium eggs were more common in American kitchens, so some vintage recipes actually work better with medium than large eggs. If you’re cooking from an old family cookbook and notice the texture isn’t quite right with large eggs, try dropping down a size and see if it improves.

Farm-fresh eggs and eggs from backyard chickens can make substitutions even more interesting. These eggs often vary in size from one to the next, sometimes falling between standard categories. When working with mixed-size eggs, the easiest way to get consistent results is to crack them into a measuring cup, beat them lightly, and measure out the total volume you need. That way, it doesn’t matter if one egg is closer to medium and another leans extra-large; you’ll still hit the right ratio for your recipe.

People sometimes wonder if egg size substitutions can affect cooking times. In most cases, it’s minimal, especially for recipes like scrambled eggs or omelets. For baked goods, a small change in moisture can slightly shift baking time, but usually not enough to matter. If you’ve added extra egg to make up for smaller sizes, you may need to bake something a minute or two longer. On the flip side, using fewer jumbo eggs can make a batter slightly thicker, which might shorten baking by a small margin. Keeping an eye on texture and doneness is more reliable than sticking strictly to the clock.

Egg size substitutions are really about balancing the liquid and protein content in a recipe. Each egg provides structure, moisture, and richness, so getting the ratio close enough keeps the final product stable. While charts and numbers are useful, a lot of it comes down to paying attention to the batter or dough in front of you. If it looks too dry or too wet compared to what you expect, you can adjust slightly as you go. That kind of flexibility comes with experience, and after a while, making substitutions becomes second nature.

In the end, egg size substitutions aren’t as intimidating as they might seem. With a basic understanding of weight, volume, and how eggs function in recipes, you can swap sizes without stressing. Whether you rely on a chart, measure carefully, or use a rough one-to-one swap, most recipes can handle a little variation. And if you ever feel uncertain, beating the eggs and measuring the total liquid is the simplest way to make sure you’re hitting the right amount. That way, no matter what size eggs you have on hand, you can keep cooking without interruption.

Egg Size Substitutions