In the chemistry of baking, an egg isn’t just an ingredient; it’s a measurement.
When baking, precision starts before the oven is even on. From NZ Grade 6 standards to the ‘Jumbo’ impact of a Grade 8, discover why the size of your egg is the secret to a perfect rise.
In New Zealand, we typically bake with Grade 6 eggs, which weigh approximately 53g–58g. However, many recipes online (mine included) ask for, or use Grade 7.
- The Problem: Using a Grade 4 egg when a recipe calls for Large can lead to dry cakes and poor structure.
- The Rule of Thumb: If a recipe doesn’t specify, assume 50g-60g of liquid egg (roughly a Grade 6 or 7).
- Pro Tip: If you only have Jumbo eggs, whisk them in a bowl first and weigh out exactly what you need.
Dane’s Tip: “Most of my recipes are tested with Grade 7 eggs. If you only have Grade 8s, whisk one in a bowl and use a tablespoon less to avoid a rubbery bake!”
Quick Size Guide
| Grade | Name | Min. Weight per Egg | Best Use |
| Grade 4 | Pullet | 43g | Best for soft boiling; too small for most cakes. |
| Grade 6 | Standard | 53g | The “Golden Standard” for NZ baking recipes. |
| Grade 7 | Large | 62g | Great for rich custards or heavy doughs. (My personal preference) |
| Grade 8 | Jumbo | 68g+ | Use when a recipe specifically calls for “Extra Large.” |
