Egg Sizes
Food Prep & Culinary Standards · 12 specs
Direct Answer
USDA egg sizing grades establish minimum net weight per dozen: Jumbo (30 oz / 850 g), Extra Large (27 oz / 765 g), Large (24 oz / 680 g — the standard 50 g baking benchmark), Medium (21 oz / 595 g), Small (18 oz / 510 g), and Peewee (15 oz / 425 g).
Source: USDA Agricultural Marketing Service (AMS) 7 CFR Part 56 · Last reviewed Aug 28, 2026
Specs
| Governing Standard | USDA AMS 7 CFR Part 56 / EU Commission Regulation (EC) 589/2008 |
| Jumbo (US) | Min 30.0 oz / dozen (2.50 oz / 70.9 g per egg) |
| Extra Large (US) | Min 27.0 oz / dozen (2.25 oz / 63.8 g per egg) |
| Large (US Baking Benchmark) | Min 24.0 oz / dozen (2.00 oz / 56.7 g per egg | 50 g shelled liquid) |
| Medium (US) | Min 21.0 oz / dozen (1.75 oz / 49.6 g per egg) |
| Small (US) | Min 18.0 oz / dozen (1.50 oz / 42.5 g per egg) |
| Peewee (US) | Min 15.0 oz / dozen (1.25 oz / 35.4 g per egg) |
| Large Egg Liquid Breakdown | Whole Liquid ~50 g | White ~32 g (2 tbsp) | Yolk ~18 g (1 tbsp) |
| EU Grade XL | ≥ 73 g per egg |
| EU Grade L | 63 g to 73 g per egg |
| EU Grade M | 53 g to 63 g per egg |
| EU Grade S | < 53 g per egg |
USDA vs European International Egg Size Matrix
| Size Grade (US) | Min Weight per Dozen (oz) | Min Weight per Dozen (g) | Weight per Egg in Shell | Shelled Liquid Weight | EU Equivalent Grade |
|---|---|---|---|---|---|
| Jumbo | 30.0 oz | 850.5 g | 70.9 g (2.50 oz) | ~63 g | XL (≥ 73 g) |
| Extra Large (XL) | 27.0 oz | 765.4 g | 63.8 g (2.25 oz) | ~56 g | L (63–73 g) |
| Large | 24.0 oz | 680.4 g | 56.7 g (2.00 oz) | 50.0 g (1.75 oz) | M (53–63 g) |
| Medium | 21.0 oz | 595.3 g | 49.6 g (1.75 oz) | ~44 g | M (53–63 g) |
| Small | 18.0 oz | 510.3 g | 42.5 g (1.50 oz) | ~37 g | S (< 53 g) |
| Peewee | 15.0 oz | 425.2 g | 35.4 g (1.25 oz) | ~30 g | S (< 53 g) |
Why Commercial Baking Recipes Require Large Eggs
In professional pastry and baking formulations, eggs act as emulsifiers, leaveners, and structural binders based on precise water-to-fat-to-protein ratios:
- The 50-Gram Standard: A standard US Large egg yields exactly 50 grams of liquid when cracked (approx. 32 g albumen white and 18 g yolk lipid/lecithin).
- Scaling Error with Jumbo / Medium: Using 4 Jumbo eggs (252 g liquid) in place of 4 Large eggs (200 g liquid) adds an extra 52 g (1/4 cup) of moisture, throwing off hydration ratios and causing cakes to collapse in the center.