Egg size converter

Almost every US recipe is written for large eggs. If your carton says medium, extra-large, or jumbo, the recipe is slightly off before you start. For one or two eggs the gap rarely matters; for a cake with four or more, it does. The tool above converts your eggs to the large-egg equivalent.

Large-egg equivalent

3.8large eggs

189 g of beaten egg

Recipes assume large eggs. When the result is not a whole number, beat the eggs and weigh out the grams you need.

Egg sizes by weight

Approximate weight of one egg without the shell:

  • Small egg: about 38 grams
  • Medium egg: about 44 grams
  • Large egg: about 50 grams, the recipe standard
  • Extra-large egg: about 56 grams
  • Jumbo egg: about 63 grams
  • 4 large eggs = about 5 medium or 3 jumbo
  • 1 large egg = about 3 1/4 tablespoons of beaten egg

How the conversion works

A recipe that calls for eggs is really calling for a volume of egg, white plus yolk. A large egg holds about 50 grams of it. The tool weighs your eggs against that 50-gram standard: multiply your egg count by your size's weight, divide by 50, and you have the large-egg equivalent.

When the answer is not a whole number, the clean fix is to crack and beat the eggs, then measure out the weight you need. 1 large egg is about 50 grams of beaten egg, 1 large yolk is about 17 grams, and 1 large white is about 33 grams.

When egg size really matters

Egg is structure and moisture in a recipe. In cakes, custards, and anything where eggs are a main ingredient, using the wrong size across four or more eggs noticeably changes the texture. In a batch of cookies or a pan of scrambled eggs, the difference disappears.

If you only have a different size and do not want to weigh, round to the nearest whole egg and accept a small change. Going slightly heavy on egg is usually safer than going light, because egg adds moisture and binding.

Egg sizes are sold by weight per dozen, not per egg, so any single egg in a carton can run a few grams above or below its size's average.

Eggs by weight

Weighing is the most reliable way to handle egg sizes. A kitchen scale lets you hit the exact egg weight a recipe needs, whatever size eggs you bought. Beat the eggs first, then pour off the grams you want. A large egg is the 50-gram reference, so a recipe with 3 large eggs needs about 150 grams of beaten egg.

Common egg size mistakes

  • Assuming all eggs are large. Cartons are also sold as medium, extra-large, and jumbo, and recipes rarely say which they assume; the default is large.
  • Ignoring size in a custard or sponge cake. These depend on egg, so the wrong size across several eggs shifts the result.
  • Trying to use a fraction of an egg by guessing. Beat the egg and weigh or measure the part you need.
  • Swapping jumbo for large one for one in a delicate bake. Three jumbo eggs carry almost as much egg as four large; the extra moisture adds up.

FAQ

How many medium eggs equal a large egg?
By weight, a large egg is about 1.14 medium eggs. For recipes, 4 large eggs is close to 5 medium eggs.
Can I use extra-large eggs instead of large?
For one or two eggs, yes, with no real change. For four or more, the extra egg adds up; use the calculator, or weigh the eggs to hit the recipe amount.
How much does a large egg weigh?
About 50 grams without the shell: roughly 33 grams of white and 17 grams of yolk. In the shell it is closer to 57 grams.
How many jumbo eggs equal 4 large eggs?
About 3 jumbo eggs. A jumbo egg is around 63 grams; 4 large eggs is 200 grams, and 3 jumbo is about 189 grams.
What egg size do recipes use?
US recipes assume large eggs unless they say otherwise. Large is the standard, about 50 grams of egg each.

Related tools and guides

¿Necesitas esta herramienta en español? Ver el conversor de tamaños de huevo.

Where these weights come from

US egg sizes are set by the USDA by minimum weight per dozen: medium 21 ounces, large 24 ounces, extra-large 27 ounces per dozen. The without-shell weights here, about 50 grams for a large egg, are the values recipe writers and test kitchens use.

Sources

Our numbers and methodology cross-reference these authorities:

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