100 g
3.53 oz
Egg Size Conversion Calculator for Baking Recipes
Recipe eggs
Enter more than 0 and no more than 1,000.
Edible weight without the shell.
Crack and weigh a representative egg.
Egg equivalent
Use extra-large eggs
1.79 extra-large eggs
Match 100 g of beaten whole egg.
6 tbsp
90 mL
2 eggs
12% more egg
Most accurate method: Crack 2 extra-large eggs, whisk until uniform, then weigh out 100 g.
A whole-egg shortcut adds about 12% more egg, so weighing is safer for precise bakes.
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U.S. Egg Size Weight Chart
| Egg size | Edible content per egg | Approximate ounces | Large-egg equivalent |
|---|---|---|---|
| Small | 38 g | 1.34 oz | 0.76 large egg |
| Medium | 44 g | 1.55 oz | 0.88 large egg |
| Large | 50 g | 1.76 oz | 1 large egg |
| Extra-large | 56 g | 1.98 oz | 1.12 large eggs |
| Jumbo | 63 g | 2.22 oz | 1.26 large eggs |
These are approximate contents without the shell from the USDA shell-egg specification guide. Carton size classes are assigned by the minimum net weight of a group, so individual eggs naturally vary.
How to Convert Egg Sizes for Baking
- Enter the recipe quantity. Fractional counts are allowed if a scaled recipe already calls for part of an egg.
- Choose the recipe size. Most U.S. baking recipes use large eggs unless they say otherwise.
- Choose the eggs you have. Use custom cracked weight when your carton follows another country's sizing system or your eggs vary widely.
- Match the edible weight. The calculator preserves the recipe's total whole-egg content, not just the number of shells.
- Measure fractional eggs. Crack enough eggs, whisk the whites and yolks together, and weigh out the required grams.
Formula, Assumptions, and Measuring
Egg size conversion formula
Target eggs = recipe eggs × recipe egg weight ÷ target egg weight
For example, two large eggs contain about 2 × 50 g = 100 g. Extra-large eggs contain about 56 g each, so 100 ÷ 56 = 1.79 extra-large eggs.
Why the result can include part of an egg
Baking formulas depend on the egg's water, fat, protein, emulsification, and structure. Rounding 1.79 eggs to two whole eggs changes the amount. That may be harmless in a flexible recipe, but it can matter in custards, cakes, choux pastry, macarons, and large batches. Whisking and weighing keeps the intended amount.
Weight and volume assumptions
The size presets use approximate U.S. edible contents of 38 g small, 44 g medium, 50 g large, 56 g extra-large, and 63 g jumbo. Approximate volume uses 3 tablespoons (45 mL) for one 50 g large whole egg and scales proportionally. Weight is the more repeatable measure.
Important: U.S. carton sizes are weight classes for groups of shell eggs, not a promise that every egg has the exact listed content. Country standards also differ. If exact texture or structure matters, weigh your cracked eggs and use the custom setting. This tool converts whole egg; it does not separately convert whites or yolks.
Sources: USDA Shell Egg Specification Guide, USDA FSIS egg carton weight explanation, American Egg Board size substitution guidance, and King Arthur Baking ingredient weight chart.
Methodology and review: Maintained by Starlight Robotics; last reviewed 29 July 2026. Preset conversions preserve USDA-published edible-content weight, with a custom path for measured eggs or non-U.S. sizes.
Common Egg Size Substitutions
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
How many medium eggs equal two large eggs?
Two U.S. large eggs provide about 100 g of edible egg. That equals about 2.27 medium eggs at 44 g each. For precise baking, whisk three medium eggs and weigh out 100 g.
How many large eggs equal three extra-large eggs?
Three extra-large eggs provide about 168 g, equivalent to 3.36 large eggs. Whisk four large eggs and weigh out 168 g.
Can I use medium eggs instead of large eggs in a cake?
Yes. A one-for-one swap may be close enough in some recipes, but the difference grows with the number of eggs. Converting to total cracked weight is more reliable for cakes and other structured bakes.
How much does a large egg weigh without its shell?
A standard U.S. large egg has about 50 g of edible content without the shell. Individual eggs vary, so weigh the cracked egg when precision matters.
How do I measure part of an egg?
Crack the egg into a bowl, beat the yolk and white until evenly combined, then weigh the amount needed. One large whole egg is approximately 3 tablespoons, but weight is more precise.
Do egg sizes mean the same thing in every country?
No. Size thresholds differ, and some systems publish weights that include the shell. This calculator's presets use U.S. edible-content weights. Select custom cracked weight for eggs measured under another standard.
Are my recipe quantities stored?
No. All calculations run locally in your browser. Your inputs are not sent or stored, and copying happens only when you press the copy button.