Understanding the Confusion: Legacy Egg Sizing
The question of whether size 2 eggs are medium or large stems from a legacy system used primarily in the UK. Before August 1996, eggs were graded with a number system from 0 (very large) down to 7 (very small). A 'size 2' egg in this old system corresponded to a weight range that aligns perfectly with today's 'large' classification. The British Egg Information Service now recommends using large eggs for recipes that specify the old size 3, which is a modern medium, so it is safe to equate size 2 with large. The move to a new system based on weight-based size descriptors (Small, Medium, Large, Very Large) was intended to standardize the process and align with broader European standards.
Modern Egg Sizing by Country
To add another layer of complexity, egg sizing is not standardized worldwide. The U.S., Canada, Europe, and Australia all have their own specific weight ranges for each size category. This is why a 'large' egg in one country might be a 'medium' in another. For example, a European large egg is defined as weighing between 63g and 73g, whereas a US large egg must have a minimum weight of 56.8g. Always consider the origin of a recipe when selecting your eggs. For most recipes, sticking to the standard 'large' egg is a safe bet, but for precision baking, knowing the exact weight is crucial.
The Importance of Weight in Baking
In many baking applications, volume is critical. For instance, the amount of protein and moisture in eggs can affect the texture of a cake, the lift of a meringue, or the consistency of a batter. Substituting a large number of medium eggs for large eggs without adjusting can significantly alter the final product. Bakers often advise weighing eggs for accuracy, especially when scaling recipes up or down. For example, when making meringues, it is standard practice to weigh the egg whites and use an equivalent weight of sugar.
Practical Egg Conversions for Cooking
- For multiple-egg recipes: If a recipe calls for several large eggs and you only have medium, you may need to add an extra medium egg to compensate for the difference in volume.
- Volume-based recipes: For recipes that require a specific volume of egg, such as custards or savory fillings, cracking and whisking the eggs before measuring is the most accurate method.
- Ingredient adjustments: In recipes that contain other liquids, a slight difference in egg size is often negligible. You can make up a small shortfall by adding a little extra milk, water, or oil, depending on the recipe.
Egg Size Comparison Table (U.S. vs. UK/Europe)
| Feature | US Medium (Approx. 1.75 oz) | UK/European Medium (53-63g) | Old UK Size 2 (Corresponds to Modern Large) |
|---|---|---|---|
| Minimum Weight | 49.6g per egg | 53g per egg | 65g - 70g per egg |
| Total Weight (dozen) | 21 oz (595g) | 53-63g average | Corresponds to Large (63-73g range) |
| Best for: | Everyday cooking, recipes requiring less liquid | Most baking, general cooking | Baking where maximum volume is needed, large batters |
| Modern Equivalent | Medium | Medium | Large |
Finding the Right Egg for Your Needs
When buying eggs, the best approach is to check the packaging for the weight classification, as the number system is obsolete in most places. The age of the hen also plays a role in egg size, with younger hens (pullets) laying smaller eggs, and older hens laying larger ones. Some chefs prefer smaller eggs for poaching because the whites are firmer, while larger eggs are often preferred for baking or scrambling due to the higher volume. For specific dietary requirements or precise baking, using a kitchen scale to measure the egg by weight is the most reliable method.
Conclusion: Decoding Egg Size
In summary, the number system for egg sizes, such as "size 2," is a thing of the past and is no longer an official standard in most countries. For those referencing older recipes, it's important to understand that a size 2 egg is equivalent to a modern large egg, particularly in the UK context where this system was prevalent. Given the variation in egg sizing standards across different regions, the most dependable method for ensuring accuracy in cooking and baking is to rely on weight. Paying attention to the weight-based classifications on packaging will eliminate any confusion and guarantee the success of your recipes, whether you're scrambling eggs for breakfast or whipping up a delicate meringue.
Here is a guide to egg conversions for various recipe adjustments.
Key Takeaways from the Egg Size Article
- Size 2 is Large: The historical 'size 2' egg refers to a large egg under an outdated UK classification system.
- Weight is Standard: Egg sizes today are based on weight, not an arbitrary number, though standards vary by country.
- Check Recipes' Origin: When cooking, consider if a recipe is from the US or Europe, as their definitions of large and medium differ.
- Precision Baking: For accurate baking, weighing the eggs is the most reliable method, especially for complex recipes like meringues.
- Substituting Sizes: If you need to substitute, adding an extra medium egg can compensate for a large egg in recipes requiring multiple eggs.
- Age Affects Size: The age of the hen influences egg size, with younger hens producing smaller eggs and older hens producing larger ones.
Frequently Asked Questions
What is the difference between a modern large and medium egg? A large egg weighs more than a medium egg. For example, in the US, a large egg is at least 56.8 grams, while a medium egg is at least 49.6 grams. The exact weight ranges vary slightly by country.
Why did they change from a number system to a word system for egg sizes? The change was implemented in the UK and Europe to standardize egg sizing across the region. The new weight-based system replaced an older numerical system (0-7) to provide a clearer classification for consumers.
Can I use medium eggs instead of large eggs in a recipe? Yes, for most everyday cooking, the substitution is fine. For recipes like cakes or meringues where precision is key, it's best to weigh the eggs or add an extra medium egg if the recipe calls for four or more large ones.
Where would I encounter the term 'size 2 eggs' today? You might see this term in older cookbooks, heritage recipes, or on products from specific international regions that still use a similar numbering system. For most modern purposes, this term is obsolete.
Does a larger egg mean higher quality? No, egg size is related to the age and breed of the hen, not the quality. Some chefs prefer smaller eggs from younger hens (pullets) for dishes like poaching because they have firmer whites and a higher yolk.
Is the 'size' printed on the carton reliable? Yes, the size on the carton in modern markets is a reliable weight-based classification defined by local regulations. However, an individual egg within the carton can vary slightly, so for extreme accuracy, weighing is still best.
Do US and European egg sizes match up? No, they do not. A US 'extra-large' egg is roughly the equivalent of a UK/European 'large' egg. A European 'large' egg starts at 63g, while a US 'extra-large' is 63.8g or more. This is why knowing the origin of a recipe is so important.
How many tablespoons are in a large egg? A large egg is typically equivalent to about 3 1/4 tablespoons of liquid. This is a useful conversion to remember if you need to measure a liquid egg for a recipe.
Can I just 'eyeball' the size when cooking? For simple cooking like scrambling or frying, eyeballing is generally fine. However, for baking, where the balance of ingredients is more critical, relying on weight or accurate measurements is highly recommended to avoid affecting the texture and structure of the final product.
What is the minimum weight for a size 2 egg? Based on the old UK system, a size 2 egg would have a minimum weight of 65 grams, but less than 70 grams. This corresponds to the lower end of the modern 'large' classification in that region.
Why are some eggs bigger than others in the same carton? While eggs are graded by the average weight of the dozen, there can be natural variations among individual eggs. This is within the acceptable range for the size classification.
Is there a standard for 'mixed size' eggs? Yes, some markets sell 'mixed size' eggs, which are simply a selection of different sizes in one pack. These are usually clearly marked and are intended for general cooking where precise sizing isn't necessary.
