Egg Size Equivalents – Small to Jumbo
| Number of Large Eggs: | 1 | 5 |
|---|---|---|
| Small Eggs | 1 | 7 |
| Medium Eggs | 1 | 6 |
| Large Eggs | 1 | 5 |
| Extra Large Eggs | 1 | 4 |
How do I substitute large eggs for extra large eggs?
Large Eggs vs. Extra Large Eggs: Can I Substitute?
- 5 large eggs (10 ounces) = 4 extra large eggs (9 ounces) + 2 tablespoons water.
- 6 large eggs (12 ounces) = 5 extra large eggs (11.25 ounces) + 3 1/2 tablespoons water.
- 7 large eggs (14 ounces) = 6 extra large eggs (13.5 ounces) + 1 tablespoon water.
How many large eggs make 2 extra large eggs?
Two large eggs: If your recipe requires two large eggs, you can substitute two eggs of either medium, extra-large or jumbo size. The only amount adjustment necessary is if you have small eggs instead, in which case, you should use three.
Can I use whole eggs instead of egg yolks in cookies?
When you use whole eggs in a recipe, you get some of the best properties of both the yolk and the white. While whole eggs aren’t quite as good as straight yolks at creating an emulsion, they are still excellent binding agents, especially in cakes, cookies, and other baked goods.
Can you put an egg in pastry?
Eggs can be used whole or only egg yolks or only egg whites. The choice varies depending on the desired crumbliness: the yolks – being fatter – will accentuate it, while the egg whites are for a crispier shortcrust pastry. More generally, to make a soft shortcrust pastry for tarts it is always better to use whole eggs.
Do you put egg on pie crust?
If you’re adding decorative cut-outs to top to a pie crust, use egg wash to keep them in place. Whites only will give a shine, while baked goods brushed with yolk or whole egg washes will bake up more golden. Egg washes can be made with milk or cream instead of water.