Several more of our pullets, the chickens less than a year old, have started laying. I’m hoping that the sun keeps shining to encourage the other girls to lay too, before the darker winter months set in. Sunrise to sunset is at twelve hours now, so I’m hoping they will start laying soon!
Their eggs have a lovely assortment of browns, and our Easter Egger has not disappointed; she has been laying a beautiful blue egg almost every day since the day we got her. The rest of the eggs are also getting bigger (as are the birds!). Most of the eggs started out on the very small side, some smaller than a golf ball! While some of them would still be labeled ‘small’ by official standards, they are definitely getting bigger.
I’ve often wondered how I can use these smallish eggs when I’m not just scrambling a bunch for breakfast. Most recipes call for large eggs, and since I am still supplementing our supply with store bought, I end up using these ones in all of my baking. But how many small or medium eggs would need to be used in place of large eggs? After reading more than a few websites, blogs and cookbooks, here is what I found out!
(How do I know if my eggs are small, medium, large or extra large?)
Small Egg (in shell)
1 1/2 ounces (oz.), or 42.5 grams
Medium Egg (in shell)
1 3/4 ounces, or 49.5 grams
Large Egg (in shell)
2 ounces, or 56.5 grams
Extra Large Egg (in shell)
2 1/4 ounces, or 64 grams
(If the recipe calls for large eggs, but I only have sm/med/x-lg, how many should I use?)
1 large egg – 1 small egg – 1 medium egg – 1 extra large egg
2 large eggs – 3 small eggs – 3 medium eggs – 2 extra large eggs
3 large eggs – 4 small eggs – 3 medium eggs – 3 extra large eggs
4 large eggs – 5 small eggs – 5 medium eggs – 4 extra large eggs
5 large eggs – 7 small eggs – 6 medium eggs – 4 extra large eggs
6 large eggs – 8 small eggs – 7 medium eggs – 5 extra large eggs