American Culinary Federation (ACF) Certification 2025 – 400 Free Practice Questions to Pass the Exam

The most commonly used size of eggs in foodservice establishments is large. This preference stems from the consistency and standardization that large eggs provide for recipes and menu items. They deliver a good balance between yolk and egg white, making them versatile for various cooking methods, from baking to poaching and frying.

In most culinary applications, large eggs are considered the standard size across many recipe formulations, ensuring that chefs can expect reliable results when preparing dishes. This size is widely available and familiar to cooks and bakers alike, contributing to its prevalence in both commercial and home kitchens.

Other sizes such as medium, X-large, and jumbo may be used in specific scenarios or recipes that call for particular egg proportions but are less common overall in foodservice settings. For instance, medium eggs might be used in specific recipes where a smaller size is appropriate, while jumbo eggs could be favored in certain contexts but are often unnecessary for general culinary applications.