Tag: Egg substitution

According to the USDA, a single large egg white contains approximately 3.6 grams of protein, a large yolk contains about 2.7 grams, and the entire large egg provides about 6.3 grams of protein. Substituting liquid egg whites is a common practice for reducing fat and cholesterol in recipes, but requires precise measurement to maintain proper consistency and structure in your final dish.

In the UK's outdated numbered system, a size 2 egg was indeed classified as large, weighing between 65 and 70 grams. However, modern egg grading varies significantly by region, so a 'size 2' is not a standard size in most places, and the term 'large' means different things around the world.

The USDA defines a large egg as weighing approximately 2 ounces, while a small egg weighs closer to 1.5 ounces. This significant difference in weight means the quick answer to "Do 2 small eggs equal 1 large egg?" is no, particularly when precision is required.

Did you know that a single quail egg is typically only about one-third the size of a standard chicken egg? For home cooks and bakers, this significant size difference is the key to understanding how many quail eggs equal a chicken egg for successful substitutions.

The USDA requires a dozen large eggs to weigh at least 24 ounces, while a dozen medium eggs must weigh at least 21 ounces, a 3-ounce difference that can be crucial in baking. So, can I use 4 medium eggs instead of 4 large? The short answer is yes, but the long answer requires understanding the recipe and the desired outcome, as the difference can impact everything from moisture to structure.