Egg Cooking Tips
Egg Substitution Guide
Unless otherwise specified, most recipes are written using large eggs. Generally, medium or extra large eggs can be used instead, unless you’re working with whipped egg whites or baking.
| # Large Eggs | Small | Medium | Extra Large |
|---|---|---|---|
| 1 egg | 2 | 1 | 1 |
| 2 eggs | 3 | 2 | 2 |
| 3 eggs | 4 | 4 | 3 |
| 4 eggs | 6 | 5 | 3 |
| 5 eggs | 7 | 6 | 4 |
| 6 eggs | 8 | 7 | 5 |
Egg Measurement Guide
| Egg Measure | Imperial | Metric |
|---|---|---|
| 1 large egg | 3 tablespoons | 45 mL |
| 5 large eggs | 1 cup | 250 mL |
| 1 large egg white | 2 tablespoons | 30 mL |
| 8-10 large egg whites | 1 cup | 250 mL |
| 1 large egg yolk | 1 tablespoon | 15 mL |
| 12-16 large egg yolks | 1 cup | 250 mL |
Egg Cooking Tips
- Non-stick Pans: A good non-stick pan is ideal for cooking eggs, because they help prevent eggs from sticking and are easy to clean.
- Whisk: A whisk is the most effective way to help make your scrambled eggs fluffy or to stiffen egg whites for meringues.
- Spatulas: A flipping spatula with a broad, flat, flexible blade is ideal for flipping fried eggs or pancakes. A rubber spatula is ideal for baking, because it hugs the bowl to help mix all the ingredients. A wooden spatula is ideal for scrambling eggs and making omelettes.
- Microwave Egg Cookers: Our egg cookers make preparing a variety of eggs in the microwave fast and easy to clean, especially when you’re in a rush.