Egg Size Converter
Recipes assume large eggs (about 50g each). Only have medium or jumbo? Convert the count so your batter gets the same amount of egg.
Egg Size Converter
Swap egg sizes without throwing off your recipe
For precision baking, weigh your eggs: match the total gram weight shown above. Weights are edible portion (without shell).
Egg Sizes in Grams
US egg sizes are set by average weight per dozen; per egg that works out to (edible portion, without shell):
| Size (US) | Weight (no shell) | In shell | Per 4 large eggs, use |
|---|---|---|---|
| Small | 38g | ≈ 45g | 5½ small |
| Medium | 44g | ≈ 51g | 4½ medium |
| Large | 50g | ≈ 57g | 4 large |
| Extra Large | 56g | ≈ 63g | 3½ extra large |
| Jumbo | 63g | ≈ 70g | 3 jumbo |
A large egg splits into about 33g of white and 17g of yolk.
How to Substitute Egg Sizes
1-2 Eggs: Swap 1:1
One size up or down changes just 6g per egg — cookies, pancakes, and quick breads won't notice. Use what you have.
3+ Eggs: Adjust Count
Differences compound. Match total weight: 4 large (200g) ≈ 4½ medium ≈ 3½ extra large ≈ 3 jumbo. Beat an egg and use half for the ½.
Precision Bakes: Weigh
Macarons, custards, and meringues depend on exact egg ratios. Crack, whisk, and weigh: 50g per large egg the recipe calls for.
Frequently Asked Questions
A US large egg weighs about 50g without the shell (roughly 57g in shell): about 33g of white and 17g of yolk. Recipes are almost always developed with large eggs, so "1 egg" in a recipe means about 50g of egg.
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