Egg Size Converter: A Scientific & Heartfelt Guide

The definitive guide to egg sizes. Go beyond US vs. UK to understand the science of eggs in baking, and find out exactly how many grams are in 2, 3, or 4 large eggs for any recipe.

From

🇺🇸

American Eggs

🇬🇧

British Eggs

Select American Egg Size

Number of Eggs

Conversion Result

You have:

1 Large egg

Standard for most recipes

Weight per egg: 56g (2 oz)

Total weight: 56g

British equivalent:

0.97 (about 4/4) Medium egg

Standard for UK recipes

Weight range: 53g to 63g

Weight difference:+3.6%

Most American recipes assume Large eggs

US Large Egg Components

38g

White

18g

Yolk

Shell

UK Medium Egg Components

35g

White

18g

Yolk

Shell

Professional Baker's Method

For critical recipes, always go by weight rather than count:

• 1 US Large egg = 50g beaten egg
• Beat eggs in a bowl, weigh out exact amount needed
• Save leftover for egg wash or scrambled eggs
• This method ensures perfect results regardless of egg size variations

Why Egg Size Matters

Too Large Eggs:

• Too much liquid → soggy texture
• Cakes may sink in middle
• Cookies spread too much

Too Small Eggs:

• Dry, crumbly texture
• Poor rise in cakes
• Insufficient binding

Common Recipe Conversions

Recipe Type	Typical Call	Conversion Note
American Pound Cake	"4 large eggs"	= 4 UK medium eggs (200g total)
British Victoria Sponge	"3 medium eggs"	= 3 US large eggs (150g total)
French Macarons	"90g egg whites"	≈ 3 large eggs worth of whites
Meringues	"4 egg whites"	Always weigh: need 120g whites

Additional Tips

•Room temperature: US recipes often specify this; UK eggs from fridge need 30 min
•Free-range variations: Can vary ±10% in size, always weigh for accuracy
•Freshness test: Fresh eggs sink in water, old eggs float
•Emergency measure: 1 large egg ≈ 3 tablespoons beaten egg

The Real Reason Your Bakes Don't Look Like the Picture

You’ve found that perfect recipe. You follow it meticulously, but your cake ends up a little dense, or your cookies spread just a bit too much. It's a frustratingly common story, and the culprit is often the most humble ingredient: the egg. A UK "Medium" egg and a US "Large" egg are nearly identical, but what about a UK "Large"? That small difference can be the tipping point between success and disappointment. Don't worry, you're not alone in this confusion, and we're here to turn that frustration into confidence.

The Five "Magic Powers" of an Egg in Baking

To master baking is to understand the five distinct roles an egg plays. It's not just a binder; it's a multi-talented superstar.

1. Structure: The proteins in eggs coagulate when heated, creating the very "scaffolding" that holds your cake up.

2. Leavening: Whipped egg whites are masters at trapping air, providing the sole lift for airy creations like Angel Food Cake.

3. Emulsification: The yolk's lecithin is a natural emulsifier, allowing fat and water to mix into a smooth, creamy batter.

4. Richness & Color: The fat in the yolk provides flavor and tenderness, while its pigments give bakes a beautiful golden hue.

5. Moisture: Eggs are about 75% water, which contributes essential moisture for a tender crumb.

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The Baker's Cheat Sheet: Common Egg Weights Decoded

Let's get straight to the answers you need mid-recipe. Based on a standard US Large Egg weighing ~50g out of its shell:

2 Large Eggs = approx. 100g (3.5 oz)

This is a common starting point for many standard cookie and brownie recipes.

3 Large Eggs = approx. 150g (5.3 oz)

The magic number for a classic British Victoria Sponge or many American quick breads. It provides the perfect balance of structure and moisture.

4 Large Eggs = approx. 200g (7 oz)

You're now in the territory of richer cakes, like a classic pound cake or a batch of muffins, where more structure and moisture are required.

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The Global Egg Standard Showdown: US vs. UK/EU

Here's the definitive breakdown. The key takeaway for 99% of recipes is that a US Large Egg is the direct equivalent of a UK/EU Medium Egg.

UK/EU Standard	Weight Range (in shell)	Closest US Equivalent
Very Large (XL)	73g and over	Jumbo
Large (L)	63g - 73g	Extra-Large
Medium (M)	53g - 63g	Large (The US Standard)
Small (S)	Under 53g	Medium / Small

Baking Clinic

Problem: My cake is dense and a bit rubbery.

Diagnosis: Don't worry, this is a common issue! It's often a sign of a slight excess of egg white protein for the amount of fat and flour. This can happen if your 'Large' eggs were actually closer to 'Extra-Large'. It's not your fault, just baking chemistry at work!

Solution: Next time, try weighing your eggs to hit the target gram amount. If you're curious about the specific roles of yolks and whites, our Guide to Custards and Meringue Masterclass are fantastic deep dives.

Frequently Asked Questions

Q: How much does one large egg weigh in grams and ounces?

A: A standard US Large egg weighs approximately **50 grams** (or **1.76 ounces**) *without the shell*. This is the gold standard weight used by most recipe developers. The entire egg in its shell is closer to 57g or 2 oz.

Q: Is it really worth buying a scale just for baking?

A: It is the single best investment that will elevate you from a home cook to a confident home baker. It removes all the guesswork from tricky measurements—not just for eggs, but for flour, sugar, and everything else. If you're ready to take that step, our Cups to Grams Guide is the perfect place to start.

Q: My recipe is from my British grandmother and uses ounces. How do I convert that?

A: That's wonderful! Preserving those heritage recipes is so important. For those specific cases, our dedicated Eggs to Ounces Converter is the perfect tool for the job.