Types of Eggs Explained (with the Best Cooking Methods)

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Private Chef Jeff Woodward discusses common egg types, cooking methods, alternatives, & more

Co-authored by Maryana Lucia Vestic, MFA, M.Phil. Reviewed by Chef Jeff Woodward

Last Updated: January 22, 2026 Fact Checked

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• Egg Types
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• Size Classifications
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• Chicken Egg Alternatives
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• Cooking Methods
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• Brown vs. White Eggs
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• Video
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• Tips

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A trip down the egg aisle at the grocery store can be confusing with the many different types of eggs you can buy. We’re here to help you, with help from Private Chef Jeff Woodward—keep reading for a breakdown of 7 different types of eggs, from pasteurized to cage-free, organic, and more. We’ll also demystify how eggs are classified by size, explore alternatives to chicken eggs, and list the different ways eggs can be cooked.

Different Types of Eggs

Private Chef Jeff Woodward says the main kinds of eggs are chicken, duck, turkey, and quail eggs. Egg types include conventional, cage-free, free-range, and pasture-raised eggs. Eggs are classified by size, including jumbo, extra-large, large, medium, small, and peewee.

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Section 1 of 5:

7 Types of Eggs

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   Conventional Conventional eggs are laid by chickens that are raised in small cages or often crowded henhouses. These chickens are fed grain-based food, often along with hormones and antibiotics to prevent the spread of disease.

   • Colors: Brown, white
   • Sizes: Jumbo, extra-large, large, medium, small, and peewee
   • Grade: A
   • The USDA's egg grading system assigns grades (AA, A, or B) based on factors that include the thickness and freshness of the whites and the appearance of the shell:
     • Grade AA: The freshest and highest-quality eggs
     • Grade A: High-quality eggs
     • Grade B: With defects; used for liquid eggs or baking

   Meet the wikiHow Expert

   Jeff Woodward is a private chef and the owner of The Rogue Chef in Branson, Missouri. He has over 20 years of experience in the restaurant industry.
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   Pasteurized Pasteurized eggs only differ from other types of eggs by being gently heat-treated to kill bacteria that can cause foodborne illnesses. The heat treatment does not cook the egg or change the appearance or nutritional value of the egg. The USDA recommends using pasteurized eggs for recipes that call for raw eggs, like Caesar salad dressing or certain kinds of buttercreams.

   • Colors: Brown, white
   • Sizes: Jumbo, extra-large, large, medium, small, and peewee
   • Grade: A or AA
   • It’s possible to pasteurize eggs yourself after buying them.
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   Cage-free For eggs to be called cage-free, hens must be raised in at least 2 square feet (0.9 square meters) of space for at least 6 hours a day. They are usually raised indoors in large, open barns with more room to roam. They lay their eggs in nest boxes and have a diet consisting of corn and grain.

   • Colors: Brown, white
   • Sizes: Jumbo, extra-large, large, medium, small, and peewee
   • Grade: B, A, or AA (usually A or AA)
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   Free-range Hens that produce free-range eggs can go outside and live mostly in a natural habitat. To be considered Certified Humane® "Free-Range" by Humane Farm Animal Care (HFAC), hens must have a minimum of 2 square feet of space to roam. Free-range hens can roost (perch/sleep in an elevated position), scratch, and clean their feathers with a “dust-bath” (rolling in dirt). Their diet consists of grain and anything they find outside.

   • Colors: Brown, white
   • Sizes: Jumbo, extra-large, large, medium, small, and peewee
   • Grade: A or AA
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   Organic Hens that produce organic eggs can live in a cage-free or a free-range environment. Their diet is strictly organic, which means it includes no pesticides, antibiotics, or GMOs. Their darker yolk color is an indication of more nutrients in the yolks themselves.

   • Colors: Brown, white
   • Sizes: Jumbo, extra-large, large, medium, small, and peewee
   • Grade: A or AA
   • Certified Organic is a USDA seal that guarantees that claims to organic guidelines have been met and verified.
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   Vegetarian-fed Vegetarian eggs come from hens that are raised on a strictly vegetarian diet, with no fish or meat byproducts. They are raised indoors and are not allowed to eat any insects or other types of food outside.

   • Colors: Brown, white
   • Sizes: Jumbo, extra-large, large, medium, small, and peewee
   • Grade: A
   • Omega-3 eggs are often fed a vegetarian diet that also contains more omega-3s; not all vegetarian eggs are necessarily Omega-3-enriched. Omega-3 is believed to boost heart and brain health.
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   Pasture-raised Pasture-raised eggs come from cage-free hens who are given outdoor access to roam and nest. To qualify for the Certified Humane® "Pasture Raised" label, there must be no more than 1,000 birds per 2.5 acres (108 square feet per bird) in fields that are rotated. Hens must be outdoors all year-round, but have access to indoor housing as well. Companies that produce pasture-raised eggs need to be certified by a third-party organization, as they are not USDA-regulated.

   • Colors: Brown, white
   • Sizes: Jumbo, extra-large, large, medium, small, and peewee
   • Grade: A or AA
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Section 2 of 5:

What are the classifications of eggs (by size)?

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   Jumbo Jumbo eggs are 30 ounces (63 grams). They’re considered more rare than other egg classifications, and can be up to 20% larger than "large" eggs.

   • The size labels on egg cartons are determined by "net weight per dozen eggs” and not by how big the egg looks or its actual dimensions.
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   Extra-large Extra-large eggs are 27 ounces (56 grams). They appear slightly bigger than large eggs. Extra-large eggs are sometimes required for certain recipes, but aren’t as common as large eggs.
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   Large Large eggs are 24 ounces (50 grams). They’re thought of as the most common size of eggs. Considered the default size for recipes, large eggs are the ones you should choose if a recipe doesn’t mention egg size.
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   Medium Medium eggs are 21 ounces (44 grams). Along with large eggs, medium eggs are the most common size sold in a grocery store (and probably the smallest you can find). They tend to have thicker shells, which makes them ideal for hard-boiling and peeling.
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   Small Small eggs are 8 ounces (38 grams). Small eggs get their size because they are laid by younger hens. Small eggs aren’t usually available in grocery stores.
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   Peewee Peewee eggs are 15 ounces (32 grams). Also called pullet eggs, they are laid by young hens, as well. Peewee eggs aren’t in commercial grocery stores and tend to be quite hard to find.
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Section 3 of 5:

Alternatives to Chicken Eggs

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   Duck Duck eggs are 50% larger than chicken eggs and contain more fat. Their colors range from white to green and blue (and spotted, in rare cases). Duck eggs are a good alternative for those allergic to chicken eggs, though they can be higher in cholesterol.

   • Flavor: Rich and buttery
   • Best when: Used in custards and pastries; also in omelets and quiches
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   Ostrich Ostrich eggs weigh an average of 3 pounds (1,361 grams), or the weight of about 24 chicken eggs put together. They have a cream-colored, speckled shell and take roughly 40 to 45 days to produce one egg. Ostrich eggs sometimes have 2 yolks instead of one.

   • Flavor: Mild
   • Best when: Used for larger dishes (like an omelette)
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   Goose Oval-shaped goose eggs are 3 times the size of average chicken eggs. Their yolks are high in minerals and vitamins, while their thicker outer shell ranges in color from pale white to cream and light blue.

   • Flavor: Slightly gamey, bold
   • Best when: Used in carbonara sauce
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   Quail Quail eggs are small [1-inch (2.5 cm) long] and speckled. They are thought of as a delicacy in many Mediterranean cuisines and are laid by quails, a small bird species. They’re packed with protein and minerals, and have more yolk than white compared to chicken eggs, which makes them a favorite among chefs.

   • Flavor: Slightly earthy
   • Best when: Poached or added to salads or sushi
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   Turkey Turkey eggs weigh between 2.5 and 3.5 ounces (70.9 to 99 grams). They’re not as available as other types of eggs, because turkeys lay fewer eggs than chickens do. Turkey eggs are a source of B12 vitamins, which are said to promote a healthy nervous system and red blood cells.

   • Flavor: Robust, spicier
   • Best when: Used in homemade mayonnaise
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   Guinea Guinea eggs are brown-spotted eggs that are laid by guinea fowl, a type of bird that is a cross between a turkey and a pheasant. They’re smaller than chicken eggs—it takes 2 guinea eggs to equal one chicken egg in size. Guinea eggs have a pointed tip on one end and a yolk that is usually a deeper golden-orange color.

   • Flavor: Rich, creamy
   • Best when: Used in baking or frying; Scotch eggs or egg salad
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Section 4 of 5:

Types of Egg Cooking Methods

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1. 
   Chef Woodward says common methods are boiling, frying, poaching, and scrambling. Scrambled/fried eggs are the most common ways to cook eggs, and includes sunny-side up and over-easy eggs. This also includes omelets, which Chef Woodward says are a staple. Boiled eggs can be prepared hard or soft-boiled, while you can cook eggs on the stovetop (poached), in the oven (baked), or in the microwave. Here is a breakdown of the different cooking methods to help you order eggs the right way:

   • Scrambled: Beaten eggs that are stirred in a pan until fluffy.
   • Fried: Unbeaten eggs that are cooked in a pan using fat. They can be as follows:
     • Sunny-side up: Cooked on one side with a runny yolk.
     • Over easy: Flipped briefly with a runny yolk.
     • Over medium: Flipped with a jammy, partly-set yolk.
     • Over hard: Flipped and with a fully firm yolk.
   • Poached: Cooked without its shell in simmering water.
   • Hard-boiled: Boiled with firm, solid yolks and whites.
   • Soft-boiled: Boiled with runny, liquid yolks and set whites.
   • Baked: Cooked in the oven with soft, runny yolks and set whites.
   • Basted: Fried sunny-side-up with a thin film over the yolk (by adding water to the pan and steaming/covering).
   • Microwaved: Cooked in the oven for short bursts for fluffy eggs.

Section 5 of 5:

What is the difference between brown eggs and white eggs?

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1. 
   There is no difference in the taste or nutrition level between white and brown eggs. The color of the shell is the only actual difference between the two types of eggs. White-feathered chickens lay white eggs, while reddish-brown hens lay brown eggs.

   • Brown eggs can be more expensive because they’re laid by larger hens who require more food.
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Tips

• For the vegans out there, Chef Woodward says plant-based alternatives like Just Egg and chickpea flour mixtures are gaining popularity.
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