When it comes to eggs, size definitely matters. While you may think that 1 large egg is equivalent to 2 small eggs, there are some important differences to consider when substituting egg sizes in recipes and meal planning.
Quick answer
No, 1 large egg is not exactly the same as 2 small eggs. While the total volume may be close, large eggs and small eggs differ in the amount of egg white versus egg yolk. Large eggs have a higher proportion of egg white, while small eggs have a higher proportion of egg yolk. The protein and fat content also varies slightly between different egg sizes.
Egg sizes and gradings
Before diving into the details, it helps to understand egg sizes and grading conventions in the United States. The United States Department of Agriculture (USDA) has established size and quality guidelines for consumer grades of eggs.
There are three consumer grades for eggs based on interior quality:
- Grade AA – Highest quality
- Grade A – Good quality
- Grade B – Lower quality
Within these grades, there are also size classifications:
- Jumbo – 30 ounces per dozen
- Extra large – 27 ounces per dozen
- Large – 24 ounces per dozen
- Medium – 21 ounces per dozen
- Small – 18 ounces per dozen
The standard large size is what most recipes refer to when calling for “1 egg.” Jumbo, extra large, and medium eggs may be used as well, though slight adjustments may be needed in recipes.
Differences between large and small eggs
While the total edible portion of eggs is quite similar between different sizes, there are some important compositional differences:
- Egg white amount: Large eggs contain more egg white than small eggs. The white makes up about 67% of a large egg, versus 62% of a small egg.
- Egg yolk amount: Small eggs contain more egg yolk than large eggs. The yolk makes up about 33% of a small egg, versus 28% of a large egg.
- Protein content: Large eggs contain slightly more protein than small eggs on a gram-for-gram basis. A large egg has about 6.3 grams of protein versus 5.7 grams in a small egg.
- Fat content: Small eggs contain a bit more fat than large eggs. A small egg has about 4.9 grams of fat versus 4.5 grams in a large egg.
So while the total edible weight is similar between 1 large egg and 2 small eggs, the proportion of white, yolk, protein, and fat differs based on size. This can impact the texture, leavening, moisture, richness, and binding power of eggs used in recipes.
Substituting egg sizes in recipes
When a recipe calls for 1 large egg, here are some tips for substituting with smaller eggs:
- 2 small eggs = 1 large egg
- 3 medium eggs = 2 large eggs
- 4 medium eggs = 3 large eggs
However, keep in mind that using smaller eggs may result in a slightly richer end product with more yolk flavor and color. The moisture level and texture can also be impacted. Therefore, some adjustments may be needed:
- Add 1-2 teaspoons water per substitution to account for moisture lost from less egg white.
- Reduce oven temperature by 25°F to prevent over-browning and drying.
- Extend bake time by 5-10 minutes for custards and baked goods.
If substituting larger jumbo or extra large eggs for large eggs called for in a recipe, you may need to make the opposite adjustments to account for more egg white and moisture.
Nutrition comparison
From a broad nutritional perspective, there is little difference between different sized eggs. Here is a nutrition comparison of 1 large egg versus 2 small eggs:
| Nutrient | 1 Large Egg | 2 Small Eggs |
|---|---|---|
| Calories | 72 | 70 |
| Fat | 4.5g | 4.9g |
| Protein | 6.3g | 5.7g |
| Carbs | 0.6g | 0.7g |
As you can see, the total calorie, fat, protein, carb, and micronutrient content is very similar. The main differences are related to the proportion of egg white versus egg yolk, which impacts the texture, moisture, and fat content.
Cost comparison
Egg prices can vary greatly depending on the source, season, region, and egg size. However, here is a general cost comparison per egg:
- Small eggs: $0.05 – $0.15 each
- Medium eggs: $0.10 – $0.25 each
- Large eggs: $0.12 – $0.30 each
- Extra large eggs: $0.15 – $0.35 each
- Jumbo eggs: $0.18 – $0.40 each
As you go up in egg size, the price per egg tends to increase as well. Therefore, two small eggs will usually cost slightly less than one large egg. However, prices can overlap in some cases.
Common uses for different egg sizes
In some recipes, egg size matters more than others. Here are some common uses for different egg sizes:
- Small eggs: Great for egg salad, deviled eggs, custards, quiche
- Medium eggs: All-purpose use, salads, baking, scrambles, omelets
- Large eggs: Best for baking cakes, breads, muffins, cookies
- Extra large eggs: Ideal for egg dishes, casseroles, frittatas
- Jumbo eggs: Perfect for crepes, burgers, sandwiches, pancakes
Egg equivalents
In addition to fresh shell eggs, there are other egg products that can be substituted in recipes:
- 1 large egg = 1/4 cup egg substitute
- 1 large egg = 1/4 cup refrigerated egg whites
- 1 large egg = 2 tablespoons powdered egg whites + 2 tablespoons water
- 1 large egg = 1/4 cup frozen egg whites, thawed
However, keep in mind that some egg substitutes do not perform exactly the same as fresh eggs in recipes, especially for baking. The added ingredients and processing can impact texture, rising, and binding power.
Tips for determining egg size equivalents
When a recipe simply lists “eggs” without specifying the size, here are some tips for determining how to substitute different egg sizes:
- Refer to context clues in the recipe instructions and ingredient list to determine if a richer yolk taste and texture is intended.
- Consider the intended use and serving size. Egg dishes and baked goods for several people may call for large eggs.
- Check the total volume or weight of eggs required. This can give insight on whether large or smaller eggs are intended.
- Pay attention to any tips about adjusting bake time or temperature, which can signal smaller or larger eggs.
- Look at the quantity of other ingredients to assess if the egg amount seems properly scaled.
Bottom line
While 1 large egg does not contain double the volume of a small egg, there are slight differences in the amount of white versus yolk, protein content, fat content, and overall moisture. When substituting sizes, you may need to adjust bake time, temperature, or moisture to account for these differences. Overall, 2 small eggs can typically be used in place of 1 large egg, but the results may vary slightly in some recipes.
The verdict
So in summary, while 1 large egg is not exactly the same as 2 small eggs, they can be used interchangeably in most recipes with proper adjustments to baking time, temperature, and moisture content as needed. The total volume is similar between 1 large and 2 small eggs, but the ratio of egg white to egg yolk differs based on egg size. Understanding these key differences allows you to adapt recipes and achieve desirable results when substituting between large and small eggs.