1 Egg How Many Grams? Quick Answer!
1 Large Egg (without shell)
Need reverse? 100g = how many eggs?
⚠️ Critical: Your Eggs Might Be Different!
Using the wrong egg size can ruin your recipe. Here's why:
| Egg Size | Weight (no shell) | Difference | Impact on 3-egg recipe |
|---|---|---|---|
| Small | 38g | -24% | Missing 36g! |
| Medium | 44g | -12% | Missing 18g |
| Large (Standard) | 50g | Perfect | 150g exactly |
| Extra Large | 56g | +12% | Extra 18g |
| Jumbo | 63g | +26% | Extra 39g! |
💡 Real Example: Using 3 Jumbo eggs instead of Large adds 39g - that's like adding almost another whole egg to your pound cake!
Egg White & Yolk Weights (High Demand Info!)
⚪ Egg White = 30g (60%)
Perfect for macarons & meringues
🟡 Egg Yolk = 20g (40%)
Essential for custards & mayo
Converting recipes? Check our specialized converters: egg whites by cup | egg yolks by cup
Complete Egg Weight Reference Chart
| Number | Whole Eggs | Whites Only | Yolks Only | Common Uses |
|---|---|---|---|---|
| 1 egg | 50g | 30g | 20g | Egg wash, binding |
| 2 eggs | 100g | 60g | 40g | Cookies, scrambled eggs |
| 3 eggs | 150g | 90g | 60g | Sponge cake, omelet |
| 4 eggs | 200g | 120g | 80g | Pound cake, frittata |
| 5 eggs | 250g | 150g | 100g | Large quiche, génoise |
| 6 eggs | 300g | 180g | 120g | Angel food, pavlova |
| 8 eggs | 400g | 240g | 160g | Large frittata |
| 10 eggs | 500g | 300g | 200g | Party quiche |
| 12 eggs (dozen) | 600g | 360g | 240g | Meal prep |
💡 Pro tip: Professional recipes list eggs by weight. Use our reverse calculator to convert "200g eggs" to egg count.
Why Egg Weight Matters More Than You Think
Each 50g egg provides:
🏗️ Structure (6g protein)
Creates framework in cakes. Too little = collapse. Too much = rubbery. Critical for sponge cakes.
💧 Moisture (38g water)
Prevents dryness. Wrong amount changes texture completely. Essential for moist muffins.
🔗 Emulsification (lecithin)
Binds oil and water. Makes smooth batters and butter blend perfectly.
🎨 Color & Richness (5g fat)
Golden color from yolks. Adds tenderness to enriched breads.
Pro Baker Secrets for Perfect Egg Measurements
🎯 The Crack-and-Weigh Method
For ultimate precision (macarons, soufflés), crack eggs directly onto scale. Stop at exactly 150g for "3 eggs" regardless of actual egg count.
🌡️ Room Temperature = Accurate Weight
Cold eggs from fridge can vary ±2g. Let them warm 30 minutes for consistent weight and better incorporation into batters.
📊 The 175g Problem
Recipe needs 175g eggs (3.5 eggs)? Whisk 4 eggs (200g) and measure out 175g. Save the 25g for egg wash or tomorrow's scrambled eggs.
Global Egg Size Confusion
⚠️ International Recipe Warning
USA Large
50g
Standard for US recipes
UK Large
63g
= US Extra Large!
EU Large
63g
Same as UK
Using a British recipe? Their "large" eggs will add 39g extra to a 3-egg recipe! Check our US/UK converter for more differences.
Your Egg Weight Questions Answered
How many grams is 1 egg?
One US Large egg = 50 grams without shell. This is the standard for most recipes. Medium = 44g, Extra Large = 56g, Jumbo = 63g. Always check your carton!
What's the average egg weight?
The average egg weight is 50g for Large eggs (most common size). With shell: 57g. In the US, this is the industry standard for recipes unless specified otherwise.
How many grams are egg whites vs yolks?
From one 50g egg: White = 30g (60%), Yolk = 20g (40%). This ratio is consistent across egg sizes. Need to separate? Check our egg white converter.
Should I include the shell weight?
No! Recipe weights are always without shell. The shell adds about 7g but isn't used in cooking. A 57g egg in carton = 50g for your recipe.
Complete Your Egg Conversions:
🥚 Master Egg Measurements!
Now you know: 1 egg = 50g. But size matters! Always check your carton and when in doubt, weigh for perfect results every time.