What are small eggs and how much do they weigh?
Small eggs are officially classified by the USDA based on the total weight of a dozen, which must be at least 18 ounces. When broken down, this means a single small egg has a weight of roughly 1.5 ounces, or 42.5 grams. These eggs are typically laid by younger hens just beginning their laying cycle, often called pullets. As hens mature, their eggs tend to increase in size. While not as common in standard grocery stores as medium, large, or extra-large eggs, small eggs can sometimes be found from local farmers or specialty suppliers.
Why egg weight is more important than size
While we typically refer to eggs by size, it is their weight that is the standard measurement for classification and recipe development. Many recipes, particularly in baking, are formulated with the standard large egg in mind, which weighs about 2 ounces (57 grams). Substituting a different size egg without adjusting the quantity can alter the moisture balance and structure of a recipe. For instance, using small eggs instead of large ones might require using an additional egg to achieve the proper volume of liquid, ensuring your dish doesn't turn out dry.
Common egg sizes and their average weight
| Egg Size | Weight per Dozen (ounces) | Average Weight per Egg (ounces) | Average Weight per Egg (grams) |
|---|---|---|---|
| Jumbo | 30 oz | ~2.5 oz | ~70.9 g |
| Extra-Large | 27 oz | ~2.25 oz | ~63.8 g |
| Large | 24 oz | ~2.0 oz | ~56.7 g |
| Medium | 21 oz | ~1.75 oz | ~49.6 g |
| Small | 18 oz | ~1.5 oz | ~42.5 g |
| Peewee | 15 oz | ~1.25 oz | ~35.4 g |
How to use small eggs in recipes
Using small eggs effectively requires a small amount of conversion. A simple rule of thumb is that for every two large eggs called for in a recipe, you can generally substitute three small eggs. For a recipe that requires one large egg, you can use one small egg with the knowledge that the final product might be slightly denser or drier, especially if it is sensitive to liquid volume. For more precise substitutions, it is always best to measure your eggs by weight. Keep a kitchen scale handy for baking, and remember that liquid volume is what truly matters.
- For baking: Precision is critical. Using a kitchen scale to measure the total required weight of egg is the most reliable method. If a recipe calls for 4 ounces of egg, you'll need to crack as many small eggs as necessary to reach that weight. This prevents variations in consistency and ensures your baked goods rise properly and have the intended texture.
- For scrambles and frittatas: When a recipe is more flexible, like a frittata or scrambled eggs, the size difference is less critical. You can typically use a few more small eggs to achieve the desired volume without a major impact on the outcome. The flavor of smaller eggs, which comes from young hens, is often concentrated and delicious.
- For hard-boiling: Small eggs can be an excellent choice for hard-boiling. Some sources suggest that smaller eggs from younger hens have thicker shells relative to their size, which can make them slightly easier to peel. Their petite size also makes them perfect for smaller appetizers and garnishes.
- For egg washes: When making an egg wash for a pastry, the exact volume is less important than achieving a consistent glaze. One small egg, whisked with a splash of milk or water, will work just as well as a larger one. Simply use enough of the wash to cover the surface of your baked goods.
The nutritional value of small eggs
From a nutritional standpoint, small eggs are just as nutrient-dense as their larger counterparts, just in a smaller package. They provide a high-quality source of protein, essential vitamins, and minerals. For example, one small egg contains approximately 54 calories, 4.8 grams of protein, and 3.6 grams of total fat. This makes them an excellent low-calorie, high-protein addition to any diet. While the total nutrient content is lower than a large egg, the proportional nutritional value remains high.
Conclusion
In conclusion, a single small egg weighs approximately 1.5 ounces, or 42.5 grams, with a dozen weighing a minimum of 18 ounces. While these eggs are less common in commercial grocery stores, they are a perfectly viable and nutritious option for many recipes. By understanding the weight differences between egg sizes, cooks can easily make necessary adjustments to ensure consistent and delicious results every time. Whether you're baking a delicate cake or scrambling eggs for a quick breakfast, knowing the weight of your ingredients is the key to culinary success.
For more detailed information on egg specifications, visit the USDA's official resources.
