Eggs beyond the hen
Size creates misleading comparisons. Explore each egg per typical serving and per equal weight, then see how flavour, texture, cooking and safety differ.
Nutrition explorer
Per-egg values show what lands on the plate. Per-100g values remove most of the size effect and make nutritional composition easier to compare.
A useful baseline
The calculator uses 50g of edible whole egg as one large hen egg. For baking, weigh a beaten non-hen egg instead of relying on a one-for-one swap.
Open the baking calculatorSpecies profiles
Breed, feed, season and egg size create variation within each species, so these are practical tendencies rather than guarantees.
The global reference point
Widely available, neutral in flavour and the standard assumed by most recipes. Shell colour reflects breed rather than a dependable nutritional difference.
Rich yolks and powerful whites
Usually larger than hen eggs, with more fat per equal weight. Their strong whites can be useful in baking, while the richer yolks suit pasta and custards.
A meal-sized egg
One goose egg can replace roughly three large hen eggs by edible weight. The white can become tough with aggressive heat, so gentle cooking matters.
Small scale, high yolk ratio
Common in several Asian and European cuisines. Their size suits canapés, pickles and composed dishes, but makes peeling fiddly.
Rare, not mysterious
Similar in use to a large hen egg but seldom sold because turkey farming generally values the birds more for breeding and meat production.
Important safety distinction
UK advice allowing raw or lightly cooked eggs for many people refers to qualifying hen eggs produced under the British Lion Code or an equivalent recognised scheme. Duck, goose, quail and other non-hen eggs should be cooked thoroughly.
Elsewhere, follow the guidance where the egg was produced and sold. Pasteurised egg products are the safer choice for uncooked dishes.
Read the international safety guide →About the data: Values are approximate raw edible portions compiled from USDA FoodData Central and published food-composition comparisons. Individual eggs vary. Typical egg weights are reference values, not size grades.
USDA FoodData Central ↗ · Comparative nutrient review ↗ · Food Standards Scotland ↗