Egg Size Converter

Change the eggs in a recipe between small, medium, large and extra large, or work in grams.

Change the egg size

Egg sizes

The recipe gives

Number of eggs Size in the recipe Size you have

Beat an egg lightly and measure the extra amount from it.

Egg weights are approximate. EU sizes use the lower end of each class.

EU egg sizes
Size	In the shell	Without the shell	Beaten, in tablespoons	White	Yolk
Small	43 g	38 g	2¼	25 g	13 g
Medium	53 g	47 g	2¾	31 g	16 g
Large	63 g	55 g	3¼	37 g	19 g
Extra large	73 g	64 g	3¾	42 g	22 g

US egg sizes
Size	In the shell	Without the shell	Beaten, in tablespoons	White	Yolk
Small	43 g	38 g	2¼	25 g	13 g
Medium	50 g	44 g	2¾	29 g	15 g
Large	57 g	50 g	3	33 g	17 g
Extra large	64 g	56 g	3½	37 g	19 g

Without the shell is about 88% of the weight. The white is about two thirds of that and the yolk about one third.

Egg size Number of whole eggs

Use only	Weight	How many
Egg whites	g
Egg yolks	g

This is a rough rule: the same weight as the whole eggs. Whites make bakes lighter and drier, yolks make them richer.

Most recipes are written for large eggs. If a recipe does not say, use large.
For a half egg, beat one egg well and use half of its weight. A large egg is about 50 g without the shell.
For cakes and custards, weigh the beaten egg. It is more accurate than counting eggs of mixed sizes.
Cold eggs separate more easily. Whites whip best at room temperature and without a trace of yolk.

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