Egg Cooking Tips

For best results when cooking eggs and to prevent toughness, use moderate heat and controlled cooking times.

Non-stick Pans: A good non-stick pan is ideal for cooking eggs, it will help prevent eggs from sticking and they are easy to clean.

Whisk: A whisk is the most effective tool 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 omelets.

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 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.

# Eggs Required

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