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 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|