Ovus minimus.

[mangeorge]

Are eggs, in general, smaller in Europe (including England)?
I've never been there, so I'm basing my question on what I've seen in movies and cooking shows and such.
For example, when Juliette Binoche made l'omelette brouillee for what's-his-name, the eggs looked small.
And those two crazy British cooks, their eggs (he he) looked small too.
Peace,
mangeorge

[Sapo]

You are getting too used to Jumbo eggs. Most cooks will tell you that when you are making one of your grandma's recipes, you need to buy medium eggs to account for the enlargement of our better-living-through-chemistry eggs.

[jjimm]

Because I'm such a nice guy, I have got an egg I just bought in the farm shop, and measured it for you.

Height to pointy end: 6 cm (~2 1/4 inches in old-fashioned measurements).
Diameter at full width: 4 cm (1 1/2 inches).
Circumference at full width: 14 cm (~5 1/2 inches).

How big's yours?

[mangeorge]

This one does happen to be a jumbo. I usually use large, because Juila says so.
2 5/8 long.
2 1/16 diameter
6 1/4 circumference.
Eight eggs ranged from 78g to 82g in weight on my kitchen scale, which seems quite a range to me. And it's higher than in the chart linked below.
I love Wiki for stuff like this.
I'll assume French people size theirs differently just to be obstinate.

[mangeorge]

Originally Posted by Sapo

You are getting too used to Jumbo eggs. Most cooks will tell you that when you are making one of your grandma's recipes, you need to buy medium eggs to account for the enlargement of our better-living-through-chemistry eggs.

When I buy organic/free range eggs, the mediums seem less even in size than regulars. And the yolk to white ratio seems higher. I mean to test this more accurately.
My long ago gf used to seperate eggs one at a time, remove the white thing, then put them back together. When she then fried them, the yolk would be right in the center.