At the grocery store, the first thing I notice when shopping for eggs is the price. This is particularly the case now, what with avian flu causing egg shortages that lead to higher sales tags. My go-to? The store-brand carton of large white eggs—always the cheapest option. I grab it without a second thought and move on with my list. But a recent interview with the queen of effortless entertaining, Ina Garten, made me rethink my egg choices.
Garten told PEOPLE that she always buys extra-large eggs; her reasoning is refreshingly practical. “Extra-large eggs are more egg per dollar than other eggs, so when you’re doing things in volume. It’s a better value,” she explained. Since I spent most of math class flirting with the cute guy sitting next to me, I’ll take Ina’s accounting far more seriously than my own.
Are Extra-Large Eggs Really Different Than Large Eggs?
Unlike some of the mumbo-jumbo on food labels, egg size has a tangible meaning. The USDA sets weight standards for different categories—not for individual eggs, but for a total of a dozen. A dozen large eggs must weigh at least 24 ounces, while a dozen extra-large eggs must be at least 27 ounces.
A large egg typically holds 3.5 tablespoons (or 1.75 ounces) of liquid, while an extra-large egg holds closer to 4 tablespoons (or 2 ounces). While that half ounce might not seem like a big difference, it can add up when baking.
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Does Using Extra-Large Eggs Impact Your Bake?
Since eggs add moisture and fat to baked goods, going bigger can add a little extra tenderness in cakes, chewiness in cookies, and silkiness in custards. If you only have large eggs on hand, it won’t make or break a recipe, but we can see why Ina swears by the extra boost.
According to award-winning pastry chef and Sprung on Food founder Katherine Sprung, extra-large eggs work in nearly all home baking. The only time to be mindful is when making delicate recipes that rely on precise ratios.
“The best thing to do is to weigh out your ingredients, including your eggs. If you buy XL eggs, it’s okay to use those for your recipes. Just whisk them up, portion out the amount you need, and reserve the rest to use for scrambled eggs or another batch of desserts you’re making. Just make sure to keep it in a container in the fridge and use it as soon as you can.”
So, if you’re following Ina’s advice and buying extra-large eggs, you might notice a subtle boost in moisture or richness in some bakes. But if you’re tackling a fussy recipe, a quick whisk-measure-and-portion trick can help ensure your bake turns out exactly as intended.
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