Egg Sizes
Got a recipe with egg numbers instead of sizes? Our handy guide will help you convert them.
Eggs are sold in four different sizes: Small, Medium, Large and Very Large (these replace the old sizes 0 to 7)
New Size
|
Weight
|
Old Size
|
|
Very Large
|
73g +over
|
Size 0
Size 1
|
|
Large
|
63 - 73g
|
Size 1
Size 2
Size 3
|
|
Medium
|
53 - 63g
|
Size 3
Size 4
Size 5
|
|
Small
|
53g +under
|
Size 5
Size 6
Size 7
|
Recipe advice
The British Egg Information Service Home Economist, Jane Lawrie, advises using Large eggs in recipes that specify the old size 3 egg, for example, scrambled eggs, pancake mixture, cakes, soufflés and meringues. However, she stresses that recipes often vary so some trial and error may be required for certain dishes.
Egg Quality
Under European law there are two classes of eggs: A & B.
Grade A eggs are the highest grade. They are naturally clean, fresh eggs, internally perfect with shells intact and the air sac not exceeding 6mm in depth. The yolk must not move away from the centre of the egg on rotation. Grade A eggs are sold as shell eggs. Grade B eggs are broken out and pasteurised. In addition, there is another class of eggs called industrial eggs which are for non-food use only and are used in products such as shampoo and soap.
More information:
Click here for more on egg processing
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