How Does Egg Size Affect Recipes?

Egg size is classified by weight with the shell on as S (small), M (medium), and L (large), and this weight difference can make a noticeable difference, especially in cakes and pastries. One L-size egg weighs 63–73 grams on average, while one M-size egg weighs 53–63 grams; the 10-gram difference changes the total liquid amount in a recipe that uses several eggs. Although the difference may seem small in a single egg, it can become a noticeable excess or shortfall of liquid in a recipe with three or four eggs. So if a recipe calls for “3 eggs” and you have small eggs, the batter may turn out stiffer than intended. In precise cake recipes, this difference can directly affect how much the cake rises and its final texture.

Why does size matter in cake recipes?

Cake batter depends on a balance among liquid, flour, and fat. Using small eggs when large eggs are needed adds less liquid to the batter, which can make the cake dry and dense. This imbalance is more noticeable in recipes known for their moist texture, such as chocolate cake. Conversely, if a recipe calls for small eggs but you use large ones, the batter may become too thin and the baking time may increase. Longer baking can make the cake edges excessively dry.

Which size should you use if the recipe does not specify?

Most recipes in Türkiye assume M-size eggs, the most widely available size in grocery stores; therefore, medium eggs are a reliable default when a recipe does not specify a size. Since most home recipes are forgiving, small deviations usually do not seriously affect the result; in everyday cooking, the difference may not be noticeable at all. If you have L- or S-size eggs and are making a precise pastry recipe, beating and weighing the eggs, then scaling the amount to what is needed, gives a more reliable result. This method is especially standard in professional pastry recipes.

Does the ratio of white to yolk vary with size?

As an egg gets larger, most of the added weight is in the white; the yolk's weight changes very little with size. So the difference between the yolks of one S-size egg and one L-size egg is not very noticeable. For this reason, egg size matters less in recipes where the yolk is prominent, such as custard and pudding, than in recipes where the white is prominent, such as meringues and soufflés. In recipes that rely on egg whites for rising, such as meringues or soufflés, choosing the wrong size directly affects how much they rise.

Does size matter for poached and hard-boiled eggs?

For methods where the whole egg is cooked, such as boiling and poaching, size directly affects cooking time; 1 large egg takes a few minutes longer than one small one to reach the desired consistency. This difference is especially noticeable when aiming for a precise soft-boiled consistency. So if you are boiling different sizes in the same pot, remove the smaller ones earlier. Otherwise, the small eggs may become firmer than desired while the large ones may be less cooked than desired.