In most recipes, one 'large' egg may be substituted for one 'extra large' egg, without any noticeable difference in the result. The same goes for 'medium' and 'jumbo' sizes.Know More
The classification of an egg size as 'large' is based on a minimum weight of 24 ounces, while 'extra large' eggs have a minimum weight of 27 ounces. When a recipe calls for an egg without specifying the size, it typically refers to the 'large' size, which is equivalent to about three tablespoons.
Only in recipes where precise proportions are key (such as sponge or angel's food cakes) should minor variation in quantities be of concern.Learn more in Dairy & Eggs
In a standard recipe, the number of jumbo eggs equivalent to one large egg varies based on the total number of eggs being used. Substitute the sizes one for one in a recipe that calls for one egg. In recipes calling for two or more eggs, different equivalencies apply.Full Answer >
Make a bouncy egg by soaking a raw chicken egg in vinegar for three days, then scrape away what is left of the shell. The acetic acid in the vinegar eats away at the shell and produces a firm, bouncy egg with a waxy outer coating.Full Answer >
The curved shape of an eggshell protects against damage, while inner membranes ensure that even if the shell is cracked, it may still stay intact. An eggshell is made up primarily of calcium carbonate crystals, which provide solidity without being brittle.Full Answer >
Ostrich eggs are approximately 6 inches in circumference, about 5 inches long and weigh around 3-5 pounds. An ostrich egg is equal to approximately 24 chicken eggs.Full Answer >