In baking, the answer is yes, you can use extra–large and jumbo eggs instead of large, with a few adjustments.
Similarly, how do I substitute large eggs for extra large eggs?
So the recipe substitution would break down as:
- 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.
Similarly, what can I use if I don’t have extra large eggs? Substitute the same number of extra large or medium eggs or three small eggs. Three large eggs equals approximately one-half cup plus two tablespoons volume. Substitute three extra large eggs, four medium eggs or four small eggs.
In this regard, what is the difference between a large egg and an extra large egg?
Medium: 3 tablespoons (1.5 liquid ounces) Large: 3 1/2 tablespoons (1.75 liquid ounces) Extra–Large: 4 tablespoons (2 liquid ounces) Jumbo: 4 1/4 tablespoons (Just over 2 liquid ounces)
Does egg size matter in baking?
Jumbo eggs are even larger. Most baking recipes call for large eggs. If a recipe calls for two large eggs, that means the proportions of the recipe are counting on about 6 1/2 tablespoons of liquid egg. If a recipe does not indicate the size egg to use, stick with large.