It doesn’t matter how big the egg is on the shelves: genetics, age, and the chains’ tender logic decide

Egg size is partly a genetic issue: there are lines that naturally produce larger eggs, while others produce smaller ones. There is also an economic side to this, because larger-bodied animals that lay larger eggs generally require more feed. However, the size also changes with the age of the laying hens: young animals typically lay smaller eggs, which become larger over time.

The store categories reflect the classification by weight: S: under 53 g, M: 53–63 g, L: 63–73 g, XL: over 73 g. The highest turnover is in M ​​eggs, which is partly because they are produced in the largest number and are best suited for “everyday” use. During festive periods – such as Easter – quantity is more important, while at other times the keeping method and quality aspects become stronger.

The supply is also directly shaped by retail chains: supplier tenders decide what size and quantity they request, and how much the selection shifts towards price-sensitive or premium (e.g. free-range) eggs. One question for the future may be how eggs from alternative keeping can be positioned if they are smaller in size – consumers often identify the “premium” feeling with larger eggs.

Gergely Pákozd also drew attention to the fact that eggs naturally lose weight during storage, because water evaporates through the shell. This in itself is not a deterioration in quality, in fact many traditional recipes specifically work with eggs that are a few weeks old.