Hier geht's zur deutschen Version dieses Posts When I started reading American cookbooks and food magazines, I noticed that their recipes almost always call for large eggs, whereas the typical egg in German recipes is medium-sized (Kl. M). Though (supposedly) everything is bigger in the US, I was wondering about this. Why should American cooks and bakers in general use larger eggs than their European counterparts? My experiences with the differences between European and American flour types and dairy products taught me that I should better not automatically assume that a "large egg" in Maine is the same as "ein grosses Ei" in Hamburg. Contrary to what some people believe, size doesn't always matter - at least not for eggs - it's all about the weight ! The typical American recipe egg is "large" - but only medium-sized! EU-STANDARD US-STANDARD Class Weight per Egg