What size of eggs do you buy? (yolk, leftover, cheap)

[snowmountains]

If price is not a concern, would you buy medium, large, extra large or jumbo eggs? Any good reason? (I've never seen eggs labelled "small")

[SATX56]

Large usually.. price....only reason.

[CSD610]

Extra large brown eggs unless brown are not available then extra large white eggs. If I am in the St Louis area I try to go to the Soulard Farmers Market and get double yolked eggs.

[pekemom]

Usually Xlarge.....

[Fontucky]

Xlg browns from the egg lady down the street. $5.15 for a 30 flat.

[Happy in Wyoming]

I can only buy free ranging in large at the store. When my egg man has them in the winter I take whatever size I can get; they range from very small to extra large. The reason I like his eggs, however, is the extremely high percentage of yolk. It's so high that it requires extra eggs to get enough white in certain recipes; scrambled eggs don't get very firm. But they do taste dee-lish-us.

The chickens are Production Reds.

[gentlearts]

I buy cage free brown eggs, large. When they are not available I buy the biggest they have. If I'm making deviled eggs, I like to get medium, so they are small little bites

[Mooseketeer]

I tend to buy our Eggs from a local chap who has a few chickens and ducks so whatever size they come out !! I would say they are probably on the medium/large size on the whole. When I buy my Eggs in the supermarket I always go for free range medium large again.


I am lucky as our lovely local supermarket has a range of different eggs including "Heritage" free range ones by a company called "Clarence Court" which taste particularily gorgeous. Cotswold Legbar | Clarence Court I especially like their "Old Cotswold Legbar" Eggs and "Burford Brown".

[TabulaRasa]

Large, because that's what most baking recipes are written assuming.

[AnonChick]

I like jumbo eggs for a few reasons, mostly to do with my cooking preferences.

1. When I make my meatballs and meatloaf, I always use more than 1 pound of meat (I make everything for only 2 people, plus an extra lunch or two leftover). Recipes always call for 1 egg per pound of meat, and since I usually use 1.25 pounds, I'd either have to use 1 egg plus part of a second egg, or go with a single jumbo. MUCH cheaper and less waste with the jumbo.

2. My corn muffins come out 'mo betta' when I use a jumbo. Just the tiniest bit more moist, but not so much that it ends up being doughy.

3. I don't have enough of an appetite for a 2-egg omelet, but 1 egg always seems a little too small. A jumbo solves that problem, plus the omelet is the -perfect- size for me to flip it over in my little sautee pan (yes, I'm an omelet flipper).