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
How much does a large egg weigh in grams?
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.
Can I use medium eggs instead of large eggs?
Yes — for 1 or 2 eggs, swap them 1:1; the 6g difference per egg rarely matters. For 3 or more eggs, add one extra medium egg for every 4 large eggs called for (4 large ≈ 200g ≈ 4½ medium). Delicate bakes like meringues, custards, and macarons are the exception: weigh the eggs there.
What is the UK equivalent of a US large egg?
A UK medium egg (53-63g in shell) is closest to a US large egg (about 57g in shell). A UK large egg (63-73g in shell) sits between a US extra large and jumbo. If a British recipe says "1 medium egg" and you shop in the US, use a large egg.
How many grams is an egg white or an egg yolk?
From a US large egg: the white is about 33g and the yolk about 17g. So a recipe calling for 100g of egg whites needs the whites of about 3 large eggs.
Does egg size really matter in baking?
For a one- or two-egg recipe, not much. But eggs provide structure, moisture, and richness, so in recipes with 3+ eggs the size difference compounds: using medium instead of large in a 4-egg cake shorts the batter about 25g of egg — enough to give a drier, denser result. Match the total gram weight and you are safe.