A standard egg at the supermarket weighs 53 grams, large eggs are 62 grams and jumbo eggs are a massive 68 grams.
My new chickens just started laying yesterday, and I smiled at the tiny eggs they laid.
Then I weighed them—far from being tiny, they weigh as much as a standard egg.
Turns out the ‘normal’ egg from my chickens weighs 80 grams or more (I had a 92 gram one last week—I know because it looked big, even to me, so I weighed it).
I’ve known this for some time. My eggs are bigger than the eggs called for in your average recipe. I can usually skimp on the number of eggs I use, with no repercussions. It comes in handy in wintertime, when egg production is down, and I’m often rationing eggs.
But I hadn’t really quantified it before. So, doing the maths, if a recipe calls for four large eggs, that’s 248 grams of egg. Just three of my 80+ gram eggs will do, in that case. That matches my experience with skimping on eggs in a 4-egg cake. In recipes that call for three eggs, I can probably get away with two. Start looking at a genoise cake that may call for 7 eggs, and I should really be using closer to 5.
I can’t tell you why my chickens lay such enormous eggs. I assume it’s a combination of genetics and diet. Coming from the same breeder, I expect my new ones to eventually lay 80 gram eggs, like the older ones do. But if they don’t, that’s just fine. Truth is, those super jumbo eggs don’t fit very well in the egg holder on the fridge door. Sometimes, when I open the fridge, an egg flies out to splat on the kitchen floor. I wouldn’t mind non-ballistic eggs.