When a recipe calls for an egg or eggs to be used but does not specify the size, what size should be used?

Question

Is there a standard size for cooking?

Thanks for all the feedback.
I'm going to make Apple Pecan Cornbread Dressing for the office Christmas Party.

*pray for me*

lol

Answer 1

large eggs

Answer 2

This is a great question. A lot of professional kitchens that I've worked in use Grade B (medium) sized egg when it comes to baking. I was told this was the norm by the Breads and Pastry Instructor at the culinary school I graduated from.

However, it really doesn't matter that much, unless you're baking something in a HUGE quantity. Then the difference would more substantial, in the recipe. Like if the difference between 1 large and 1 medium egg is like maybe .25 floz it wouldn't be that big of a deal, but in a huge recipe where you have like 50 eggs then the difference would add up.

Hope this helps!

Answer 3

eggs = large eggs

Most published (home) recipes are based on large-size eggs.... From the website below, cooking classes and various TV shows.

Also, take comfort that most home recipes are very flexible when it comes to ingredients where you don't have to be very exact. If it were very important, the amount needed would be listed in terms of weight.

PS...
Good luck on your potluck... the egg should not be a big factor for a dressing recipe. If you don't have large eggs and use an extra medium egg or only have extra large eggs, it all will be good. The egg will provide mainly structure/binding to the stuffing, some what to moisture retention and a little to the "richness".

Answer 4

if the recipe doesn't have the size of an egg to use then always use a large. I've been cooking for a long time and a large egg has never let me down

Answer 5

I always use what I have on hand which is medium, I never go out to by a special set of eggs. My baked goods have never suffered because of the size of eggs I used (ex. used medium instead of large). You should be okay with what you have ;)

Answer 6

When it does not specify, it assumes Grade A Large if using a professionally printed recipe. If the recipe is from the neighbor lady down the block, I'd call and ask her.

Answer 7

Large eggs. Any color. I've always used large eggs, and that's what bakeries use, too, so I think we're safe in saying that's the standard size.

Answer 8

It really doesn't matter much but if you have small rather than large eggs just add in an extra egg to compensate.

Answer 9

Large, white eggs. The batter comes out very fluffy and light, and when cooked, is crisp.

Answer 10

Most unspecified recipes requiring eggs would mean medium size. I use large ones though it makes fluffier, moister batters and baked goods.