The true difference between jumbo and large eggs

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Here’s a situation: You’re in a rush at the store and need to grab a carton of eggs. There’s an entire wall of yellow, white, and blue boxes each labeled cage-free, free-range, organic—and countless other selling points. You’re not picky. You quickly grab a carton (and take a peek to ensure they aren’t broken) and continue to checkout.

While the eggs may look similar enough, there’s one thing you might not consider when purchasing at the store: egg size.

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Soft Scrambled Eggs with Smoky Seasonings Chives by Home Skillet | Jenn Seth Kendall

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Bacon Egg Rolls with Almond Chili Pesto by Simply Delicious | Alida Ryder

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Mini Hash Brown Quiche by Garnish Glaze | Melanie Dueck

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Baked Eggs in a Basket by An Edible Mosaic | Faith Gorsky

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Southwestern Spicy Frittata by Kitchen Belleicious | Jessica Maher

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Chicken Hash with Eggs by Food Wine

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Eggs Benedict Waffle by The Daily Meal

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Brunch Time Asparagus Spaghetti with Baked Egg by Bacon Egg Cheese{cake} | Shelley Liu

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Ratatouille Toasts with Fried Eggs by Food Wine

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Eggs Benedict with Manchego, Tomatoes, Proscuitto and a Sage Hollandaise Sauce by Adventures in Cooking

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Smothered Cauliflower with Eggs by Food Wine

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Shirred Eggs with Ham and Tomato by Kitchen Daily Editors

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Poached Eggs with Bacon Crumbs and Spinach by Food Wine

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Poached Eggs Parmesan by Michael Symon’s 5 in 5 | Michael Symon

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Mini Egg, Rice and Spinach Frittata Muffins by Belleicious Kids | Jessica Maher

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Mini Quail Eggs in Prosciutto Nests by Martha Stewart

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Chicken Sausage and Egg Breakfast Cups by Organize Yourself Skinny | Tammy Kresge

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Cheesy Kale Prosciutto Brunch Melts with Eggs by The Woks of Life 

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Avocado, Tomato and Feta Toast with Poached Eggs by The Girl in the Little Red Kitchen | Susan Palmer

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Potato Coins with Fried Eggs by Taking On Magazines | Christiane B. Potts

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Raw Asparagus Salad with Tomatoes and Hard-Boiled Eggs by Food Wine

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Cheesy English Muffins with Smoky Balsamic Red Pepper Compote and Fried Eggs by An Edible Mosaic

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Easy Frittata with Greens and Cheese by Eating Made Easy | Amelia Winslow

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Churrasco (Ecuadorian Steak) and Eggs with Green Chili Sauce
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Cold Soba and Cucumber Noodles with Soft-Boiled Eggs by Brooklyn Vegetarian | Amy Jennings

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Grilled Cheese Egg in the Hole Sandwich by I Bake He Shoots | Mondo Fowler

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Butternut Squash and Apple Frittata with Bacon and Cheese by The Usual Bliss | Amber Howe 

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Egg in a Basket with Smoked Turkey and Asparagus by Weeknight Wonders | Ellie Krieger

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Leftover Baked Eggs and Chili Eggs by Bacon Egg Cheese{cake} | Shelley Liu

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Grilled Asparagus with Pecorino and Meyer Lemon-Poached Eggs by Food Wine

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Charred Tomatoes with Fried Eggs on Garlic Toast by Martha Stewart

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Lamb Meatballs with Yogurt, Eggs, and Mint by Kitchen Daily Editors

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Egg-and-Tomato Breakfast Sandwich to Go by Martha Stewart

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Mascarpone Scrambled Eggs with Garlic Toasts by Taking On Magazines | Christiane B. Potts

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Crustless Asparagus Quiche by Chez Us | Denise Woodward and Lenny Ferreira

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Toasted Beer Cornbread with Avocado, Crispy Pancetta and Poached Eggs by Hola Jalapeño | Kate Ramos

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Spring Vegetable Frittata by Whipperberry

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Potato Corn Frittata by Kitchen Daily Editors

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Pork Roll, Egg and Bagel Grilled Cheese by Grilled Cheese Social | Mackenzie Smith

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Baked Mexican Eggs by Eatori | Tori Haschka

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Potato and Egg Tacos by Campbell’s Kitchen

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Fried Egg with Kale Pesto by Home Skillet | Jenn Seth Kendall

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Taylor Pork Roll, Egg and Cheese on an English Muffin by Grilling 24×7 | John Thomas

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Mushroom and Scallion Frittata by Martha Stewart

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Truffled Garlic Egg Brioches by Eatori | Tori Haschka

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North Indian-Style Scrambled Eggs by A Brown Table | Nik Sharma

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Sriracha-and-Wasabi Deviled Eggs by Food Wine

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Sweet Potato Crust Quiche by Live and Love to Eat | Claire Marshall

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Scrambled Eggs with Smoked Salmon by Kitchen Daily Editors

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Egg sizes

Unless you’re gathering eggs from the backyard or your local farmer’s market, eggs are labeled with a standardized size set by the USDA. These guidelines classify eggs according to their weight by the dozen and sort them into groups:

  • Peewee: 15oz.
  • Small: 18oz.
  • Medium: 21oz.
  • Large: 24oz.
  • Extra Large: 27oz.
  • Jumbo: 30oz.

*Peewee and small eggs are a pretty rare find here in the United States.

While there will be some inevitable variation between the individual eggs in your carton, on average, this means a large egg should weigh about 2 ounces and a jumbo egg should hit about 2.5 ounces on your scale. (Extra large fall somewhere in the middle around 2.2 ounces per egg.) You’ll also want to know the secret meaning behind the codes on your egg carton as well.

Why does egg size matter?

While size may not make much of a difference if you’re whipping up scrambled eggs or one of these other classic egg recipes, size does matter when baking. Most baking recipes (including our own!) specify to use large eggs in the ingredient list, as even a half-ounce egg can throw off a recipe. For example, cakes with too much egg can become tough and rubbery, while a cake with too little egg can turn short and crumbly.

What if I’m baking with jumbo?

Don’t fear! With simple math and a digital scale, you can convert jumbo eggs to large eggs. Simply multiply the weight of a single large egg (2oz.) by the number that the recipe calls for (e.g. 5 x 2oz. = 10oz of eggs). Then whisk your jumbo eggs in a small bowl. Place a separate bowl on your digital scale and pour the whisked eggs until you reach your desired weight.

You may have a little leftover but that’s OK. Simply save it for tomorrow’s breakfast scramble or use it for one of these 55 delicious egg recipes for more eggy goodness.

Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.

The post The True Difference Between Jumbo and Large Eggs appeared first on Reader’s Digest.

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Sun-Dried Tomato and Goat Cheese Egg Sandwiches with Crispy Prosciutto by Domesticate ME!

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Banana French Toast by The Simple Veganista | Julie West

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Lemon, Parsley and Parmesan Plus Bread, Prosciutto and Egg by Martha Stewart

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Peanut Butter and Banana Toast with Granola and Honey by Well Plated by Erin | Erin Clarke

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Chai Spiced Doughnut Muffins by Jelly Toast | Emily Caruso

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Apple Butter French Toast Sandwiches by Martha Stewart    

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Rum Raisin Waffled French Toast by Dessert for Two | Christina Lane

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Oat Pancakes with Honeyed Roasted Figs by PDXfoodlove | Rebekah Hubbard

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Cheesy Kale Prosciutto Brunch Melts with Eggs by The Woks of Life

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Veggie Breakfast Sandwich by Jelly Toast 

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Bacon Gouda Breakfast Sandwiches by The Little Kitchen    

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Ham and Gruyere Cheese Stuffed French Toast by Marin Mama Cooks | Jackie Grandy

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Poached Eggs Parmesan by Michael Symon’s 5 in 5 | Michael Symon

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Smothered Cauliflower with Eggs by Food Wine

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Vegan Peanut Butter Banana Breakfast Cookies by Fit Foodie Finds | Lee Hersh

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