Egg Size & Weight Converter
Accurately substitute egg sizes for consistent baking results.
Converter Inputs
Conversion Results
Equivalent Number of Eggs (by size)
Why Egg Size Matters in Baking
Most recipes are developed using a standard US Large egg. When you use a different size, you’re changing the amount of liquid, fat, and protein in your recipe, which can dramatically affect the outcome. A jumbo egg can contain over 30% more liquid than a small egg!
- Too Much Egg: Can make cakes tough, dense, and rubbery.
- Too Little Egg: Can result in dry, crumbly baked goods that don’t rise properly.
For the most accurate results, especially in sensitive recipes like custards, cheesecakes, and cakes, converting by weight (grams) is always the best method. This calculator provides the total weight so you can measure precisely with a kitchen scale.
Frequently Asked Questions
- What is a standard “large” egg?
- In the United States, a standard large egg weighs approximately 50 grams without its shell. This is the gold standard that most recipes are written for unless specified otherwise.
- The recipe just says “3 eggs.” What size should I use?
- Always assume “large” eggs if the recipe doesn’t specify. Using this calculator, you can see that 3 large eggs are equivalent to about 2 jumbo eggs or 4 small eggs.
- How do I measure egg whites or yolks by weight?
- Separate your eggs and place a bowl on your kitchen scale. Tare the scale to zero, then add your whites or yolks until you reach the target weight provided by this calculator. This is far more accurate than trying to get “half an egg.”
Egg Size & Weight Converter for Baking
Perfect Baking, Every Time. Ever had a recipe fail because it called for a ‘large egg’ and you used a ‘jumbo’? This tool ends the guesswork by converting egg sizes and weights for flawless results.
Table of Contents
Introduction: The Baker’s Dilemma
You find the perfect cake recipe from a UK food blogger, but your kitchen is stocked with US ‘Large’ eggs. Are they the same? (Spoiler: they’re not). In the precise world of baking, the difference of a few grams of egg can be the difference between a light, airy sponge and a dense, rubbery failure. The lack of a global standard for egg sizing creates a common problem for home cooks everywhere.
An Egg Size & Weight Converter is the simple solution. This tool translates the vague ‘2 large eggs’ into a precise weight in grams, allowing you to use any size of egg you have on hand with complete confidence. It’s the secret weapon for making international recipes work perfectly, every single time.
The Science of Egg Size in Recipes
In baking, an egg is not just an egg; it’s a critical liquid ingredient that provides structure, leavening, and moisture. The ratio of liquid (eggs) to dry ingredients (flour, sugar) is a carefully balanced equation.
- Structure: The proteins in eggs coagulate when heated, creating the crumb and structure of cakes and breads.
- Leavening: Whipped eggs and egg whites trap air, which expands during baking and helps your goods to rise.
- Moisture & Richness: The fat in egg yolks adds tenderness and richness, while the water content in the whites provides moisture.
Using an egg that is too large can make a cake wet and heavy. Using one that is too small can make it dry and crumbly. Measuring by weight removes this variable completely.
Introducing the Egg Converter Tool
Our Egg Size & Weight Converter is designed for bakers who demand precision.
Key Features of the Tool:
- International Standards: Instantly convert between US, UK, European (EU), and Australian (AU) egg size standards.
- Weight-Based Accuracy: Provides the total required egg weight in grams (without shell), which is the most accurate method for baking.
- Smart Adjustments: Tells you exactly how many of your available eggs to use.
- Partial Egg Guidance: If a precise weight is needed, the tool advises on how to use an extra yolk or white to hit the exact measurement.
- Simplifies Recipe Following: Removes the biggest point of confusion when working with international or vintage recipes.
FAQs: Your Baking with Eggs Questions, Answered
If a recipe from the US doesn’t specify a size, it almost always means ‘US Large’ eggs. For UK recipes, the standard is typically ‘Medium’ or ‘Large’. It’s safest to assume the standard size for the recipe’s country of origin.
A standard US Large egg weighs approximately 50 grams without its shell. An average egg white is about 30g, and an egg yolk is about 18-20g.
For many recipes like scrambles or frittatas, simply adjusting the number of eggs is fine. However, for baking (cakes, custards, macarons), the liquid-to-dry ingredient ratio is critical. Weighing your eggs is highly recommended for the best results in these cases.
To measure a partial egg, lightly whisk a whole egg in a small bowl to combine the yolk and white. Then, use a kitchen scale to pour out the exact weight in grams that you need.
No, they are not. A US Large egg is closer in weight to a UK Medium egg. This is a common point of confusion and why using a weight-based converter is so important for international recipes.
Yes, immensely. Most baking recipes assume room-temperature eggs. Cold eggs do not emulsify as well into batter, which can result in a dense, flat, or curdled final product. Always let your eggs sit out for about 30-60 minutes before baking.
A common vegan substitute is a ‘flax egg,’ made by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water and letting it sit for 10-15 minutes to thicken. This works well as a binder in muffins and cookies.
This is often due to a tiny speck of fat or egg yolk getting into the egg whites. Ensure your bowl and beaters are impeccably clean and free of any grease. Using a glass or metal bowl is better than plastic, which can retain fat residues.
Perform the float test. Place the egg in a bowl of water. A very fresh egg will sink and lie on its side. An older egg will stand on its end at the bottom, and an egg that has gone bad will float to the surface.
Measuring by weight using a digital kitchen scale is always more accurate than measuring by volume (using cups). This is especially true for flour and eggs, where density and size can vary significantly.
Leftover egg whites are perfect for making meringues, macarons, angel food cake, or a healthy egg-white omelet. They can be stored in an airtight container in the fridge for up to 4 days.
Nutritionally, there is no difference between brown and white eggs. The color of the eggshell is determined by the breed of the hen. The choice is purely a matter of preference.
To quickly bring eggs to room temperature, place them in a bowl of warm (not hot) tap water for 5-10 minutes. This will gently warm them up without cooking them.
This happens when the eggs are heated too quickly or to too high a temperature. To prevent this, cook custards over low heat, stir constantly, and use a double boiler if possible. Also, temper the eggs by slowly whisking a small amount of the hot liquid into them before adding them to the main pot.
You can, but with adjustments. Duck eggs have a larger, richer yolk and a higher fat content. This can make cakes richer and more dense. Because they are larger, you should definitely use an egg converter to match the weight, not the count, of the chicken eggs in the recipe.
End Recipe Confusion Today
Stop letting confusing egg sizes ruin your baking. Use our free, simple converter to get the perfect weight measurement for any recipe, anywhere in the world.
Convert Eggs NowDisclaimer
This guide and converter provide general information for culinary purposes. Egg sizes can have slight variations. For professional or commercial baking, always rely on a calibrated digital scale for the most accurate results. All recipes and techniques are suggestions and should be attempted at your own risk.