2 Large Eggs Conversion Guide
🥚 2 Large Eggs Equals
🥚 Why Are 2 Eggs Perfect for Small Batches?
2 large eggs (100g) is the ideal amount for small-batch baking because:
- Perfect portion control: Makes 4-8 servings - ideal for couples or small families
- Brownie standard: Classic amount for 8x8 brownies (most popular pan size)
- Less waste: Small batches mean you can experiment without using too many ingredients
- Quick to use: Most cartons have 12 eggs, so 2 eggs = 1/6 of a carton
- Freezer-friendly batches: Small cakes and brownies fit easily in freezer
- Recipe testing: Easy to scale up (×1.5 for 3 eggs, ×2 for 4 eggs)
🍰 What Recipes Use 2 Large Eggs (100g)?
2 eggs is the sweet spot for intimate baking. Here's what you can make:
🍫 Brownies & Bars
- • Brownies 8x8 pan (9-16 squares)
- • Blondies (8x8 pan)
- • Lemon bars (8x8 pan)
- • Magic bars
- • Raspberry swirl brownies
- • Cheesecake brownies
🎂 Small Cakes
- • 6 cupcakes
- • 6" round layer cake
- • Small loaf cake (8x4 pan)
- • 4-cup Bundt cake
- • Microwave mug cakes (4)
- • Mini cheesecake (6" pan)
🍳 Breakfast
- • Pancakes (4-6 medium)
- • French toast (4-5 slices)
- • Small frittata (6" pan)
- • Omelet (large, 2 servings)
- • Crepes (6-8 thin)
- • Dutch baby (8" skillet)
🍮 Custards
- • Crème brûlée (3 ramekins)
- • Small flan (4 servings)
- • Pots de crème (4 small)
- • Bread pudding (small 8x8)
- • Custard tart (7-8" pan)
🍪 Cookie Doughs
- • Rich cookie doughs (12-15 cookies)
- • Shortbread (enriched version)
- • Sandwich cookie filling
- • Thumbprint cookies (12-15)
- Note: Most cookies use 1-2 eggs
🍞 Enriched Breads
- • Small challah loaf
- • 6-8 dinner rolls
- • Brioche rolls (6 count)
- • Hot cross buns (6 small)
- • Small babka
📏 2 Eggs: Weight by Size
Not all eggs are equal! Here's what 2 eggs weigh by size:
| Egg Size | Per Egg | 2 Eggs Total | Notes |
|---|---|---|---|
| Medium | 44g | 88g | UK standard; 12% lighter |
| Large (US) ⭐ | 50g | 100g | Recipe default! |
| Extra Large | 56g | 112g | 12% heavier; richer results |
| Jumbo | 63g | 126g | Too much liquid; adjust recipe |
⚠️ Size Matters!
Using Extra Large instead of Large eggs adds 12g extra liquid. In small batches like brownies, this can make them gooey/undercooked. Stick to Large eggs unless recipe specifies otherwise.
🔬 2 Eggs: Whites vs Yolks
🥚 Whole (2)
Best for:
- • Brownies & bars
- • Small cakes
- • Cupcakes
- • Pancakes
🌕 Yolks Only (2)
Best for:
- • Rich custards
- • Hollandaise sauce
- • Pastry cream
- • Ice cream base
⚪ Whites Only (2)
Best for:
- • Meringue cookies
- • Macarons (small batch)
- • Royal icing
- • Egg wash
🔄 How to Substitute 2 Large Eggs
Using Different Egg Sizes
- • 2.25 medium eggs (2 whole + 1 white) = ~100g
- • 1.8 extra large eggs (1 whole + 1 yolk + 1 tbsp white) = ~100g
- • 1.6 jumbo eggs (1 whole + 1 yolk) = ~97g (close enough)
Egg-Free Substitutes (100g replacement)
🌱 Flax eggs
6 tbsp water + 2 tbsp ground flaxseed
Best for: Brownies, muffins
🥄 Aquafaba
6 tbsp chickpea liquid
Best for: Cakes, brownies
🍌 Mashed banana
1/2 cup (110g) very ripe
Best for: Quick breads
🍎 Applesauce
1/2 cup (120g) unsweetened
Best for: Cakes, brownies
Using Only 1 Egg (If That's All You Have)
If recipe calls for 2 eggs but you only have 1:
- • 1 egg + 2 tbsp water or milk - Works for brownies/cakes (slightly less rich)
- • 1 egg + 1 tbsp mayo - Adds fat back in; good for cakes
- • 1 egg + 1 tbsp yogurt - Adds moisture; best for quick breads
- Note: Texture will be slightly different but usually acceptable!
📊 2 Large Eggs: Complete Conversion Table
| Measurement | 2 Whole Eggs | 2 Whites Only | 2 Yolks Only |
|---|---|---|---|
| Grams | 100g | 60g | 34g |
| Ounces | 3.5 oz | 2.1 oz | 1.2 oz |
| Cups (volume) | ~1/2 cup | ~1/3 cup | ~2 tbsp |
| Tablespoons | ~7 tbsp | ~4 tbsp | ~2 tbsp |
| Milliliters | ~100ml | ~60ml | ~33ml |
🔧 Common Problems with 2-Egg Recipes
My brownies are gooey/undercooked in the middle
Likely cause: Eggs too large, or not baked long enough
Solutions:
- • Use Large eggs (not XL/Jumbo) - extra liquid prevents setting
- • Bake 5-10 min longer until toothpick has moist crumbs (not wet batter)
- • Check oven temp with thermometer (should be exact 350°F)
- • Use light-colored metal pan (dark pans cook unevenly)
My cake is dense and flat
Likely cause: Not enough eggs, or overmixed batter
Solutions:
- • Verify you used 2 Large eggs (100g total) - smaller eggs = less lift
- • Beat eggs well before adding (should be light and frothy)
- • Don't overmix after adding flour (mix just until combined)
- • Check baking powder is fresh (loses potency after 6 months)
Can I halve a recipe that uses 2 eggs?
Yes, but requires technique:
- Method 1: Beat 1 egg well in small bowl, then use half (about 25g or 1.5 tbsp)
- Method 2: Use 1 egg white (30g) - works for brownies/cakes (slightly less rich)
- Method 3: Use 1 egg yolk + 1 tbsp water - works for custards/rich batters
- Recommendation: For small batches, it's easier to keep the 2-egg recipe!
👨🍳 Pro Tips for 2-Egg Recipes
⚖️ Weigh Your Eggs
Crack 2 eggs into bowl on scale. Should be 100g ±5g. If under, add a bit of beaten egg from a third. If over, remove small amount.
🌡️ Room Temperature Matters
In small batches, cold eggs can solidify butter. Warm eggs 5-10 min in warm water for smooth mixing and even texture.
🥣 Crack Separately
Always crack each egg into separate small bowl first. One bad egg can ruin your entire small batch!
📦 Buy Right Size
Always buy "Large" eggs for baking consistency. Store with pointed end down in carton for best quality.