Question about a French recipe ..

I know this belongs in the Kitchen forum but thought it would get noticed here first.

We are using a French cook book and the recipe calls for "size 4 eggs." Anyone have any idea what they may mean ... grade A, extra large, small??

Thanks for any help ...

I believe a size 4 is a medium sized egg in the old measurements? The higher the number the smaller the egg. Large eggs were between a 1,2,and 3. So I think a large egg would work without problems because sometimes a 3 is a medium egg. It was kind of confusing as I remember but you are safe with either a medium or large.

Yup - John's right - it's a medium egg.

I agree with John, a number 4 egg is about equal to or present size large. The number sizes were the old system they used to be used in Europe, they've now converted to small, medium, etc. like we have. When I lived in France I came across this quite often in older cookbooks.

I did a little research and here's an Wikipedia link talking about eggs including sizing, it's got many comparisons of different sizing systems. Wikipedia Article