Egg Sizing and Substitution

Egg Sizing. Sizing is not related to grading in any way. Eggs are sold in cartons by various sizes determined by a minimum weight for a dozen eggs in their shell. Unless otherwise designated, recipes are based on the use of large eggs. The contents of one large egg are equivalent to approximately 1/4 cup.

Egg Substitutes. Consumer demand for products lower in cholesterol has created a market for liquid egg substitutes, made by either omitting egg yolks, replacing egg yolks with vegetable oils, or removing some of the cholesterol in egg yolks. One drawback to egg substitutes is that they may be higher in sodium than regular eggs. A product called Simply Eggs, with only 45 mg of cholesterol per egg equivalent, has a sodium content of 120 mg, compared with 70 mg of sodium in a fresh egg. On the positive side, egg substitutes are ultrapasteurized, packaged, and then refrigerated, preparing them for a ten-week shelf life. Pasteurization makes them ideal for use in uncooked foods like eggnog, mayonnaise, and ice cream when raw eggs would pose a food safety risk.