{"id":153898,"date":"2025-03-24T15:19:53","date_gmt":"2025-03-24T15:19:53","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/is-one-egg-an-oeuf-european-american-egg-translation\/"},"modified":"2025-03-24T15:19:53","modified_gmt":"2025-03-24T15:19:53","slug":"is-one-egg-an-oeuf-european-american-egg-translation","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=153898","title":{"rendered":"IS ONE EGG AN OEUF? – EUROPEAN-AMERICAN EGG "TRANSLATION""},"content":{"rendered":"


\n<\/p>\n

\n
\n<\/a>
\nHier geht’s zur deutschen Version dieses Posts<\/a><\/p>\n

When I started reading American cookbooks and food magazines, I noticed that their recipes almost always call for large eggs, whereas the typical egg in German recipes is medium-sized (Kl. M).<\/p>\n

Though (supposedly) everything is bigger in the US, I was wondering about this. Why should American cooks and bakers in general use larger eggs than their European counterparts?<\/p>\n

My experiences with the differences between European and American flour types<\/a> and dairy products<\/a> taught me that I should better not automatically assume that a “large egg” in Maine is the same as “ein grosses Ei” in Hamburg.<\/p>\n

Contrary to what some people believe, size<\/b> doesn’t always matter – at least not for eggs – it’s all about the weight<\/b>! <\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
The typical American recipe egg is “large” – but only medium-sized!<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\n        EU-STANDARD                                                     <\/b>US-STANDARD   <\/b><\/p>\n

Class<\/b>      Weight per Egg <\/b>                                  Class       Minimum Weight per Egg<\/b>
\nXL              73 g or more                                     Jumbo                   70.9 g (30 oz)
\nL                 63 g – 73 g                                        Extra Large           63.8 g (27 oz)
\nM                53 g – 63 g                                        Large                    56.7 g (24 oz)
\nS                 53 g or less                                       Medium                49.6 g (21 oz)
\n                                                                             Small                    42.5 g (18 oz)<\/p>\n

\nOkay, then a US standard “large” egg equals an European “medium” egg. Right? Well, it’s a bit more complicated.<\/p>\n

When I want to know the weight of cups and tablespoons of baking ingredients, I check my friend The Rye Baker<\/a> Stanley Ginsberg’s NY Bakers’ Ingredient-Weight Table (<\/a>based on the USDA Nutritional Values Database<\/a>.) And there I find a regular “large” egg listed with a weight of only 50 grams\/21 ounces. That’s almost 7 grams\/0.25 ounces less!<\/p>\n

The New York Times<\/a> and other newspapers, as well as foodie magazines, like Cook’s Illustrated or <\/a>Bon App\u00e9tit, <\/a>all base their recipes on this average Joe 21-ounce egg.<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Whether your breakfast egg is standard size or not – who cares!<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nBut should you really care whether your breakfast eggs meet the standard minimum weight? Probably not.<\/p>\n

These little differences matter if you bake egg-rich pastry (where the difference compounds), or need to work with halves<\/b>, or fractions<\/b> of whole eggs.<\/p>\n

To adapt large cakes to smaller versions<\/b> – which I often do, since we are only two people – I use the practical Pan-Conversion-Tool<\/b><\/a> von Keiko’s Cake<\/a>. For this calculation I need to know the weight of each ingredient.<\/p>\n

With miniature cakes, like the glorious Bohemian Hazelnut Torte<\/a> or traditional Dresden Rhubarb-Eierschecke-Torte<\/a>, a difference in the egg content does have an impact on the results.<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Miniature Bohemian Hazelnut Torte<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
\n<\/div>\n

\nBefore I knew better, I would have simply taken either the yolk or white to get to 1\/2 egg. But too much egg yolk makes a batter tough<\/b> and dry<\/b>.<\/p>\n

And, after once being served a low-cholesterol scrambled egg, made of egg whites only, I knew why you should better not<\/b> divide an egg like that: the white scrambled egg was bland and tasteless<\/b>!<\/p>\n

How do you divide an egg<\/b>? Very easy: you crack it into a cup, stir well with a fork, and then weigh the desired amount.<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Dan Lepard’s Ale Crust Potato Pasties<\/a> with a golden, egg washed crust<\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nThe egg leftovers you can work into your next scrambled eggs, or use as glaze for other pastries, for example Dan Lepard’s tasty Ale Crust Potato Pasties.<\/a> <\/div>\n\n","protected":false},"excerpt":{"rendered":"

Hier geht’s zur deutschen Version dieses Posts When I started reading American cookbooks and food magazines, I noticed that their recipes almost always call for large eggs, whereas the typical egg in German recipes is medium-sized (Kl. M). Though (supposedly) everything is bigger in the US, I was wondering about this. Why should American cooks […]<\/p>\n","protected":false},"author":1,"featured_media":153899,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[3470,63817,30268,63818],"dealstore":[],"offerexpiration":[],"class_list":["post-153898","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-egg","tag-europeanamerican","tag-oeuf","tag-quottranslationquot"],"yoast_head":"\nIS ONE EGG AN OEUF? - EUROPEAN-AMERICAN EGG "TRANSLATION" - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=153898\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"IS ONE EGG AN OEUF? - EUROPEAN-AMERICAN EGG "TRANSLATION" - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Hier geht’s zur deutschen Version dieses Posts When I started reading American cookbooks and food magazines, I noticed that their recipes almost always call for large eggs, whereas the typical egg in German recipes is medium-sized (Kl. M). Though (supposedly) everything is bigger in the US, I was wondering about this. Why should American cooks […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/fivemor.com\/?p=153898\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2025-03-24T15:19:53+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/03\/EggsinBowl.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"630\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/fivemor.com\/?p=153898#article\",\"isPartOf\":{\"@id\":\"https:\/\/fivemor.com\/?p=153898\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371\"},\"headline\":\"IS ONE EGG AN OEUF? 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