Egg Size Conversion Calculator

How it works

US egg sizes are weight classes: a dozen large eggs must weigh at least 24 oz in the shell, so a large egg is about 2 oz. Recipes written in the US assume large eggs, which USDA FoodData Central puts at 50 g out of the shell. A jumbo egg is about 63 g, extra large 56 g, medium 44 g and small 38 g.

To replace large eggs, the calculator finds the weight of egg the recipe expects (50 g per large egg) and divides by the weight of one egg of your size. Because eggs come whole, it also rounds to the nearest whole egg, with halves rounded up; the exact figure shows how far the rounding moves you.

For whites and yolks, a large egg is taken as 33 g of white and 17 g of yolk (USDA FoodData Central), and other sizes are scaled in proportion to their whole weight. Volume uses FoodData Central's 243 g per cup for whole egg, white and yolk alike, about 15.2 g per tablespoon, so a large egg is about 3¼ tablespoons.

Formula

replace:  eggs = recipe large eggs × 50 g ÷ grams per egg of your size
part grams for a size = part grams of a large egg × size grams ÷ 50
    large egg: whole 50 g, white 33 g, yolk 17 g
amount:   grams = count × part grams
count:    eggs = grams ÷ part grams
tablespoons = grams ÷ (243 g per cup) × 16
nearest whole egg: round half up
USDA minimum in shell per egg = ounces per dozen ÷ 12 (large: 24 ÷ 12 = 2 oz = 56.7 g)

Example

The default: a recipe with 3 large eggs needs 3 × 50 = 150 g of egg. Medium eggs are about 44 g, so 150 ÷ 44 = 3.41 medium eggs, which rounds to 3. With jumbo eggs it is 150 ÷ 63 = 2.38, or 2; with small eggs 150 ÷ 38 = 3.95, or 4. 150 g of egg is 9.88 tablespoons.

Two large egg whites weigh 2 × 33 = 66 g, about 4.35 tablespoons. 243 g of whole large egg, one cup, is 4.86 eggs.

Assumptions and limitations

• Out-of-shell weights are USDA FoodData Central averages (SR Legacy, 2019): whole egg FDC 171287 (jumbo 63 g, extra large 56 g, large 50 g, medium 44 g, small 38 g; 1 cup = 243 g), white FDC 172183 (1 large = 33 g), yolk FDC 172184 (1 large = 17 g). King Arthur Baking's chart gives a large egg as 50 g, the white as 30–35 g and the yolk as 14 g.
• Size classes are USDA minimum net weights per dozen in the shell (USDA FSIS, Shell Eggs from Farm to Table, updated 2024-11-20): jumbo 30 oz, extra large 27 oz, large 24 oz, medium 21 oz, small 18 oz, peewee 15 oz. These are minimums for the dozen; individual eggs vary. Peewee eggs are not offered because FoodData Central gives no edible weight for them.
• Whites and yolks of non-large eggs are scaled in proportion to whole-egg weight, an approximation: the yolk share varies between eggs.
• Rounding to whole eggs changes the amount of egg in the recipe. For baking, where egg quantity affects texture, the exact figure or a weight is more precise; beaten egg can be measured out by the tablespoon.

Frequently asked questions