Egg Size Converter: US, UK & EU Baking Conversions
Most US recipes mean large eggs unless stated otherwise. One US large egg supplies about 50 g without its shell. This egg size conversion calculator matches total edible weight across regions, sizes, whites and yolks.
Your kitchen instruction
US / Canada · Extra-largeUse 1 whole egg plus 44 g of another beaten egg.
Approximately 1.79 extra-large eggs; match 100 g of whole egg.
For maximum accuracy, whisk 2 eggs and weigh 100 g.
Actual eggs vary. If the prepared eggs fall short, prepare another and continue weighing.
Required edible weight
100 g
3.53 oz
Approximate volume
6 tbsp
90 mL
Volume is approximate; weigh for precision.
Rounding options
Nearest whole: 2 eggs
112 g: +12 g (+12%)
Nearest half: 2 eggs
112 g: +12 g (+12%)
Positive error adds ingredient; negative error leaves it short. A half egg must be mixed before dividing. Zero after rounding means the amount is too small for that shortcut.
Estimated breakdown: 66 g white + 34 g yolk.
Quick substitution table: 1–6 US large eggs
Whole-egg shortcuts for US sizes, adapted from the American Egg Board substitution chart. For a precise weight match, beat enough of your eggs and weigh the amount in the last column. This reference stays US-specific regardless of calculator selections.
Practical whole-egg counts and required beaten whole-egg weight
US large eggs in recipe
Small
Medium
Extra-large
Jumbo
Exact weight target*
1
1 egg
1 egg
1 egg
1 egg
50 g
2
3 eggs
2 eggs
2 eggs
2 eggs
100 g
3
4 eggs
3 eggs
3 eggs
2 eggs
150 g
4
5 eggs
5 eggs
4 eggs
3 eggs
200 g
5
7 eggs
6 eggs
4 eggs
4 eggs
250 g
6
8 eggs
7 eggs
5 eggs
5 eggs
300 g
*Exact for the calculator’s 50 g US large-egg assumption. The shortcut counts do not always match this weight or the mathematically nearest whole count. For sensitive baking, use the weight target; the calculator shows errors for the nearest whole and half counts.
Regional egg weights: shells versus edible contents
Grading weights include shells. Only the final edible-weight estimate is used in the calculator. Minimum grading weights are not typical contents or guarantees for individual eggs.
Enter an egg count and the recipe’s region and size, or enter a known ingredient weight in grams or ounces. Recipe scaling also multiplies the count by desired servings ÷ original servings.
Select the region and size of your available eggs. Use a custom weight for a measured whole egg, white or yolk.
Read the kitchen instruction. Whisk whole eggs before measuring a fraction; for whites or yolks, separate and gently stir that part alone.
Use a scale to reach the required weight. Prepare another egg if the first batch falls short.
When is a one-for-one swap sensible?
Choose a method to suit the recipe
Recipe type
Practical approach
Why
Scrambled, fried or poached eggs; flexible cooking
The same count usually works.
Portion size and cooking time can change; an exact ingredient ratio is rarely the goal.
Many everyday recipes with 1–2 eggs
A nearby size often works one for one; check the recipe.
A small difference may be tolerated, but one-egg recipes can still be sensitive.
Cakes, custards and choux
Weigh eggs. For choux, add gradually to the recipe’s desired consistency.
Eggs affect structure, liquid balance and setting.
Soufflés, macarons and angel food cake
Weigh the required whites or yolks separately.
Foam and ingredient ratios matter; whole egg is not a substitute for white.
3 or more eggs, or enlarged batches
Check total weight differences and preferably weigh.
Gram differences accumulate: six US medium eggs give 264 g, versus 300 g for six US large eggs.
These are kitchen guidelines, not guaranteed tolerances. Even a small percentage error may matter in a particular recipe. American Egg Board guidance distinguishes flexible egg dishes from baked items.
Formula, weight assumptions and measuring
Required grams = recipe count × edible grams per selected ingredient × serving multiplier Available eggs (or whites/yolks) = required grams ÷ available edible grams per selected ingredient
The serving multiplier is 1 unless recipe scaling is selected. Weight mode uses the entered grams directly; ounces are multiplied by 28.349523125. For example, two US large whole eggs supply 100 g; 100 ÷ 56 = 1.7857 US extra-large eggs. Use one estimated 56 g egg plus 44 g of another beaten egg, or whisk enough eggs and weigh 100 g for better accuracy.
Estimated portions, not shell grading weights
The regional chart distinguishes official shell size classes and industry carton bands from edible estimates. US weights of 38, 44, 50, 56 and 63 g are raw whole-egg portion weights in FoodData Central record 171287, not shell-grading requirements. King Arthur Baking’s ingredient chart also uses 50 g for a US large egg. UK/EU and NZ estimates use the stated shell references and 87% edible yield; Australian estimates use the industry’s published edible portions. Individual eggs vary with shell thickness, size and natural composition.
Whites and yolks
We use about 33 g white and 17 g yolk per US large egg, from USDA SR Legacy raw white record 172183 and raw yolk record 172184. Other presets estimate 66% white and 34% yolk; these are proportional assumptions, not measurements of each regional size. Custom weights override that estimate for the selected ingredient. Selecting egg white means the count is a count of whites, not whole eggs to add.
Volume and rounding
For rough measuring, this tool assumes 3 tablespoons per 50 g whole egg, 2 per 33 g white and 1 per 17 g yolk. A tablespoon here is 15 mL; an Australian 20 mL tablespoon is different, so use the mL result or a scale. These are kitchen approximations. Stir before measuring and avoid aerating whites when measuring their liquid volume.
Whole and half options round the calculated portion count to the closest 1 or 0.5 (ties round up). Error in grams = rounded count × available portion weight − required grams; percentage error = error ÷ required grams × 100. Displayed precision does not make the weight assumptions exact.
Use measured custom weights for unusually small, mixed-grade or differently labelled eggs. Weigh each ingredient separately for precise pastry; estimated white/yolk proportions are particularly variable. This tool models chicken eggs.
Methodology: Maintained by Starlight Robotics. Updated 24 September 2026. Presets and their derivations are listed in the regional chart; entered quantities are calculated locally.
Common US egg size substitutions
All sizes in these examples use the US / Canada edible-weight presets.
Two large eggs to medium
Two large eggs equal 100 g of edible egg, or about 2.27 medium eggs. Crack three medium eggs, whisk them, and weigh out 100 g.
Three large eggs to extra-large
Three large eggs equal 150 g, or about 2.68 extra-large eggs. Crack three extra-large eggs and weigh out 150 g.
Four medium eggs to large
Four medium eggs equal 176 g, or about 3.52 large eggs. Crack four large eggs and weigh out 176 g.
One jumbo egg to large
One jumbo egg equals about 1.26 large eggs, or 63 g. Whisk two large eggs and weigh out 63 g if the recipe is sensitive to the amount.
Egg size conversion FAQs
What size egg does a recipe mean?
Most US recipes mean large eggs unless stated otherwise: about 50 g without the shell. For UK/EU, Australian or New Zealand recipes, check the stated size or the author’s notes; “large” is not an international weight.
What is the UK equivalent of a US large egg?
A UK/EU medium is the closest preset to a US large egg: both use about 50 g of edible contents here. UK/EU medium eggs weigh 53 to under 63 g in the shell. Our UK/EU large preset is 59 g without the shell, so it is not a one-for-one weight match.
How many eggs is 100 g or 200 g?
For US large whole eggs at about 50 g each, 100 g is 2 eggs and 200 g is 4 eggs, excluding shells. For UK/EU large eggs at our 59 g estimate, these amounts are about 1.69 and 3.39 eggs. Select beaten egg weight mode for other sizes or for whites and yolks.
Can I substitute egg sizes one for one?
Often, for flexible cooking or many recipes using 1–2 eggs, a nearby size can work with the same count. With 3 or more eggs, check the accumulated weight difference. Sensitive bakes can need weighing even when only one egg is involved; the rounding errors shown are not universal tolerance limits.
How many grams are an egg white and yolk?
One US large egg is estimated as 33 g white plus 17 g yolk, totalling 50 g. This calculator estimates other sizes as 66% white and 34% yolk of edible weight. These proportions vary; weigh separated whites or yolks for precise baking, or enter a measured custom portion weight.
When does egg size matter in baking?
Egg weight matters most when eggs provide structure, aeration or setting: cakes, custards, choux, soufflés, macarons and angel food cake. Weigh the ingredient specified by the recipe, especially in large batches. For choux, add egg gradually and follow the recipe’s consistency cues.
How do I measure part of an egg?
For whole egg, whisk the white and yolk together before weighing a portion. For white-only or yolk-only recipes, separate first, stir the required part until uniform without aerating it, and weigh that part alone. If the eggs yield less than the target weight, prepare another egg.
