Conversions L→M
Egg Size & Egg Weight Converter
Recipes assume large eggs. If you have medium, jumbo or European sizes, this converter tells you how many to use, with the weights of the eggs, whites and yolks so you can be exact.
How to use it
- Enter how many eggs the recipe calls for.
- Choose the size the recipe uses (US recipes mean large) and the size you have.
- Use the count shown, or beat the eggs and weigh out the grams for precision.
How it works
US egg sizes are set by minimum weight per dozen in the shell: large is 24 oz a dozen, so about 57 g each, of which about 88% (50 g) is egg. Whites are about two thirds of that and yolks one third.
The converter matches total egg weight, then rounds to what you can crack, adding a yolk, a white or half a beaten egg where it helps.
Assumptions and limits
- Weights are averages; eggs within a size vary by several grams.
- UK and EU sizes are converted from their shell-weight ranges.
Tips
- For one or two eggs, nearby sizes rarely matter; from three up, swap by weight.
- Room-temperature eggs whip fuller and blend smoother: set them out 30 minutes ahead.
- Freeze leftover whites in ice-cube trays, one per cube.
Recipes to try it with
Questions
How much does a large egg weigh?
About 50 g without the shell: roughly 33 g white and 17 g yolk. In the shell it's about 57 g.
Can I use medium eggs instead of large?
For one or two eggs, yes. For three or more, use about one extra medium egg for every three large.
How many tablespoons is one egg?
A beaten large egg is about 3¼ tablespoons; a white about 2 tablespoons and a yolk about 1.
What size are UK large eggs in US sizes?
A UK large egg (63 to 73 g in the shell) is close to a US extra-large.