Types of Eggs and Egg Sizes

An egg carton can tell you a lot about where its eggs came from, but the labels can be confusing. Here’s a simple guide to the types of eggs you’ll find at the store, from egg sizes and grades to colors and how the hens are raised, plus how to choose, store, and cook with them.

Ask someone how they like their eggs, and they’ll probably say “scrambled” or “over easy.” At the store, though, egg producers reel you in with terms like free-range and cage-free, brown eggs, jumbo eggs, and eggs with extra omega-3s. A seemingly simple food comes in several sizes, grades, and colors.

Egg Sizes

Egg sizes range from small to jumbo, and they’re classified by the minimum weight per dozen, not the size of each individual egg. Most recipes are developed with large eggs. Swapping one medium egg for a large one isn’t a big deal, but the difference adds up in recipes that call for several eggs, like a breakfast casserole or custard.

Size	Minimum Weight per Dozen	Average Weight per Egg
Small	18 oz	1.5 oz
Medium	21 oz	1.75 oz
Large	24 oz	2 oz
Extra large	27 oz	2.25 oz
Jumbo	30 oz	2.5 oz

When you need to substitute sizes, go by volume. One large egg is about 3 tablespoons beaten: roughly 2 tablespoons of white and 1 tablespoon of yolk. Beat the eggs you have together, then measure out what the recipe needs.

Egg Grades

Before they reach the store, inspectors inspect and grade eggs for quality. Companies can also pay the USDA to grade their eggs, which is what the USDA shield on the carton means. There are three grades:

• Grade AA: Firm, thick whites and round, high yolks with clean, unbroken shells. Great for poaching and frying, where appearance matters.
• Grade A: The same as Grade AA, except the whites are “reasonably firm.” This is the grade most often sold in stores.
• Grade B: The whites are thinner and the yolks flatter, and the shells may have slight stains. You rarely see these in cartons; they’re usually used for liquid, frozen, and dried egg products.

Egg Colors

Different breeds of chickens lay different colored eggs, from white and brown to blue, green, and creamy pink. The color depends on the hen’s breed, and a fun clue is the hen’s earlobes: hens with white earlobes typically lay white eggs. Brown and white eggs taste the same and cook the same way. Brown eggs often cost more because the hens that lay them are often larger breeds that cost more to raise.

How Hens Are Raised: Egg Carton Labels

Conventional Eggs

These eggs come from hens housed in cages inside climate-controlled barns, with automated feed and water.

Cage-Free Eggs

Cage-free hens aren’t kept in cages. They can move around inside a barn or open building, but they generally don’t go outdoors.

Free-Range Eggs

Free-range hens have access to the outdoors in addition to their indoor space, giving them more opportunity to roam and forage.

Pasture-Raised Eggs

Pasture-raised hens spend much of their time outdoors on pasture. The USDA doesn’t define the term, so look for third-party certification on the carton if it matters to you.

Organic Eggs

USDA organic eggs come from hens fed certified organic feed, raised without cages, and given outdoor access.

Omega-3 Enriched Eggs

These hens are fed a diet with added omega-3 sources, like flaxseed, which raises the omega-3 content of the eggs. They look and cook just like regular eggs.

Processed Egg Products

Peeled hard-boiled eggs, liquid eggs, egg whites in a carton, and powdered eggs are all processed egg products. Liquid and carton eggs are typically pasteurized, which makes them a convenient choice for recipes that use raw or lightly cooked eggs.

Egg Whites vs. Egg Yolks in Cooking

The two parts of an egg do different jobs in the kitchen. Egg whites are mostly water and protein. When whipped, they trap air to create light, stable foams for meringues, soufflés, and angel food cake, and they set firm when cooked. Egg yolks contain fat and natural emulsifiers, which add richness and help bind oil and water together in sauces like mayonnaise and hollandaise. Learn more about how emulsions work.

How to Store Eggs

• Buy eggs from the refrigerated case, and check that none are cracked or dirty.
• Keep eggs in their original carton in the main part of the refrigerator, at 40°F (4°C) or below, rather than in the door.
• Use raw eggs within about three weeks of bringing them home.
• Refrigerate hard-boiled eggs and use them within one week, peeled or unpeeled.
• Don’t leave raw or cooked eggs out at room temperature for more than two hours, or one hour when it’s hot.

How to Tell If Eggs Are Fresh

Check the date on the carton first. For a quick test, place an egg in a bowl of water. As eggs age, the air cell inside gets larger. A fresh egg sinks and lies flat, an older egg stands on its end, and a floating egg is past its prime. Fresher eggs also have thicker whites that hold together better, which makes them ideal for poaching and frying, while slightly older eggs are easier to peel when hard-boiled.

Cooking with Eggs

Eggs are one of the most versatile ingredients in the kitchen. Start with the basics: learn how to hard boil eggs, make soft-boiled eggs, fry an egg, or make fluffy scrambled eggs. Then try poached eggs, a French omelette, deviled eggs, egg salad, a crustless quiche, or a make-ahead breakfast casserole. When you need to bake without them, see my guide to egg substitutes.

For recipes that use raw or lightly cooked eggs, like homemade mayonnaise, Caesar dressing, or eggnog, choose pasteurized eggs. To cook eggs safely, heat them until the whites and yolks are firm, or to 160°F (71°C) for egg dishes like casseroles.

Frequently Asked Questions