This Is Why Ina Garten Only Uses Extra-Large Eggs

When you think of Ina Garten, what comes to mind? For me, it’s her reassuring catchphrase that store-bought is fine. This domestic icon has helped everyone, from novice cooks to seasoned home chefs, delight in the art of cooking for decades. Like a true culinary superhero, she swoops in to save us exactly when we need it—and this time, it’s a small but crucial tip.

Why does Ina use extra-large eggs?

Every chef has preferences in the kitchen. Personally, I will never measure spices with anything other than my heart. Martha Stewart only bakes with one kind of butter. And true Barefoot Contessa fans will notice that most of her recipes call specifically for extra-large eggs. This is not a gimmick promoted by Big Egg, but a budget hack.

Ina recently told Better Homes & Gardens the reason for the supersized preference: “Extra-large eggs are more egg per dollar than other eggs, so when you’re doing things in volume, it’s a better value,” says Garten. With egg prices rising, this is timely and helpful advice. Sometimes, it’s really just down to dollars and sense.

Can I still use large or medium eggs in her recipes?

Yes, of course. You don’t have to rush out and buy extra-large eggs to make your next chocolate cake. There are actually six different categories of egg sizes, and they can all be used in any recipe. The trick is to break out your digital scale and make sure that you’re using the correct weight of eggs for any given recipe. Extra-large eggs weigh around 2.2 ounces per egg. If your recipe calls for six extra-large eggs, weigh and add 13.2 ounces of any size eggs. This is only one reason it makes sense to have a kitchen scale!