Egg Size Converter
Free Baking Tool
Recipe calls for large eggs but you’ve only got medium — or jumbo? This free egg size converter instantly tells you how many eggs of any size you need, based on real weight equivalents tested against USDA and industry egg-grading standards. Whether you’re converting small eggs to large, or figuring out how many jumbo eggs replace a dozen mediums, this tool gives you the exact number in seconds.
🥚 Egg Size Converter Tool
Convert between small, medium, large, extra large and jumbo eggs
Based on USDA and industry standard egg-grading weights (weight in shell).
Professional baker and food blogger with 3+ years of baking experience. All conversion values in this tool are tested and verified against USDA egg-grading standards.
Egg Size Weight Chart (Small to Jumbo)
Here’s exactly how much each egg size weighs, out of the shell and in the shell:
| Egg Size (US) | Weight (out of shell) | Weight (in shell) | Approx. Volume |
|---|---|---|---|
| Peewee | 33 g | 36 g | 2 tbsp |
| Small | 38 g | 43 g | 3 tbsp |
| Medium | 44 g | 50 g | 3.25 tbsp |
| Large (standard) | 50 g | 57 g | 3.5 tbsp |
| Extra Large | 56 g | 64 g | 4 tbsp |
| Jumbo | 63 g | 71 g | 4.25 tbsp |
Quick Reference: Converting Large Eggs to Other Sizes
If a recipe calls for large eggs and you only have medium or jumbo on hand, here’s what to use instead:
| Recipe Needs (Large) | Use Medium Instead | Use Jumbo Instead | Use Extra Large Instead |
|---|---|---|---|
| 1 egg | 1 egg | 1 egg (slightly less) | 1 egg |
| 2 eggs | 2 eggs | 1½ eggs | 2 eggs (scant) |
| 3 eggs | 3½ eggs | 2½ eggs | 3 eggs |
| 4 eggs | 4½ eggs | 3½ eggs | 4 eggs (scant) |
| 6 eggs | 7 eggs | 5 eggs | 5½ eggs |
How to Convert Egg Sizes
Important: egg size grading in the US is based on minimum weight per dozen, not individual eggs. Because recipes are almost always developed and tested using large eggs, that’s the safest default whenever a recipe doesn’t specify a size.
Formula: Target eggs = (Recipe egg count × Recipe egg weight) ÷ Target egg weight
Example: A recipe needs 3 large eggs (3 × 50g = 150g). Using medium eggs (44g each): 150 ÷ 44 = 3.4, so use 3½ medium eggs.
Does Egg Size Really Matter in Baking?
Yes — especially in recipes with a high egg ratio, like sponge cakes, custards, and soufflés. Using eggs that are too small can leave batter dry and dense; too large can make it wet and dense in a different way. In cookies and quick breads, the difference is usually forgiving.
Small vs Large Eggs — What Changes
A dozen large eggs weighs about 680g in shell; a dozen small eggs weighs about 510g. That’s a 25% difference in total liquid and protein — significant enough to affect structure in delicate bakes like angel food cake or macarons.
Baking Measurement Tips
| ⚖️ Weigh When It Really Matters For high-precision bakes (macarons, soufflés, sponge cakes), weigh eggs out of the shell rather than counting. | 🥚 When in Doubt, Use Large Nearly all published US recipes are tested with large eggs. If unspecified, assume large. | |
| 🍳 Whites & Yolks Scale Too A large egg is ~60% white (30g) and ~40% yolk (18g). This ratio stays roughly consistent across sizes. | 📏 Round Up on Delicate Bakes When a conversion lands on a half egg, round up for cakes, meringues, and custards. | |
Frequently Asked Questions
What egg size should I use if a recipe doesn’t specify?
Use large eggs. The vast majority of US recipes — from cookbooks to major recipe websites — are developed and tested using large eggs as the standard, so it’s the safest default any time a size isn’t listed.
Can I substitute medium eggs for large eggs?
Yes, but adjust the quantity. Since a large egg weighs about 50g and a medium egg about 44g, use roughly 1.15 medium eggs for every large egg called for. For a recipe needing 2 large eggs, use about 2 medium eggs plus 1 extra tablespoon of beaten egg.
How many grams is a large egg?
A large egg weighs approximately 57 grams in the shell, or 50 grams once cracked out (about 30g white and 18-20g yolk, with the rest being shell weight).
What is the difference between extra large and jumbo eggs?
Extra large eggs weigh about 64g in shell; jumbo eggs weigh about 71g in shell — roughly a 10% difference. In most recipes this is small enough to use interchangeably, but in precise bakes like soufflés it’s worth adjusting.
How many small eggs equal one large egg?
About 1.3 small eggs equal 1 large egg by weight (43g vs 57g in shell). For a recipe needing 4 large eggs, use about 5 small eggs.
Does egg size affect baking time?
Generally no — egg size affects moisture content and structure more than baking time. However, using significantly larger eggs (jumbo instead of large) in a large batch may need 1-2 extra minutes due to slightly higher moisture content.
How can I measure eggs without a kitchen scale?
Crack the egg into a liquid measuring cup — 1 large egg equals approximately 3.5 tablespoons (about 50ml). Use this volume measurement to scale up or down when a scale isn’t available.
Are UK and US egg sizes the same?
No. UK/EU eggs are graded in weight bands: Small (under 53g), Medium (53-63g), Large (63-73g), Very Large (over 73g). A UK “Medium” egg is close in weight to a US “Large” egg — always check grams rather than the size label when converting between UK and US recipes.
What’s the egg white to yolk ratio by size?
Roughly 60% white and 40% yolk by weight for all sizes. In a large egg (50g total): about 30g white, 18-20g yolk. Useful when a recipe calls for a specific number of whites or yolks rather than whole eggs.
Can I use jumbo eggs in a recipe calling for large eggs?
Yes, in most recipes. For every 4 large eggs called for, use 3 jumbo eggs instead. In delicate bakes (meringue, soufflé, sponge cake) it’s better to weigh rather than substitute by count, since the extra moisture can affect rise and texture.
Sources & References
Egg size weight standards are based on: USDA Agricultural Marketing Service (Egg Grading Standards), UK Department for Environment, Food & Rural Affairs (Egg Marketing Standards), and the FAO/INFOODS Density Database v2.0.