Can egg size affect your gluten free baking end results?

Yes, it can affect the end results of your GF baking massively!

In the UK, a medium egg (still in its shell) weighs between 53g-63g, a large egg 63g-74g and a small egg 53g and under.

If you are using a small egg, or indeed if the eggs are on the small side regardless of egg box stating medium or large, then it could affect the results of your baking considerably, depending on the recipe.

Isabel’s Yorkshire Puddings

Our Yorkshire pudding mix calls for 2 large eggs.

If you use 2 small eggs to prepare the batter, the puds will not rise as well as they should do. The bottom of the puds might turn out soggy.

Making Yorkshire puddings can be tricky to make at times, but a little research goes a long way.

The most important thing to remember about when making our Yorkshire puddings is that the eggs need to be large, be precise with the milk amount stated on the pack and the oil or fat must be hot before you begin cooking – you need a good sizzle as the batter hits the oil. But the oven shouldn’t be hotter the 200C or your puds could be scorched.

Eggs sizes

Extra Large: 73 grams +

Large: 63 grams – 73 grams

Medium: 53 grams – 63 grams

Small: under 53 grams


Eggs slowly deteriorate as it loses moisture through the shell by evaporation and the whites become slightly runnier. This can be prevented by keeping the eggs in a fridge or a cool larder, it is not recommended to keep them in a kitchen or in direct sunlight.

The eggs should be placed vertically point end down with the air cell to the top and kept away from strong smells.

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