Grams to Eggs: Instant Calculator & Professional Guide

100g = 2 eggs, 200g = 4 eggs. Convert egg weights from grams to count instantly. Includes troubleshooting for failed recipes, international standards, and the 175g problem solution.

→
0

Quick Reference

Quick Answer: Common Conversions

50g
1 egg
100g
2 eggs
150g
3 eggs
200g
4 eggs
250g
5 eggs
300g
6 eggs

Based on US Large eggs (50g each) • Need the reverse? Try our Eggs to Grams converter

⚠️ 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!

The Famous "175g Problem" Solved

Recipe calls for 175g eggs? That's 3.5 eggs! Here's what professionals do:

The Whisk & Weigh Method:

  1. Calculate: 175g ÷ 50g = 3.5 eggs
  2. Crack 4 large eggs into a bowl
  3. Whisk them together thoroughly
  4. Place your mixing bowl on a scale, tare to zero
  5. Pour in exactly 175g of the whisked egg
  6. Save the leftover 25g for egg wash!

Other common odd amounts:

  • • 125g = 2.5 eggs
  • • 225g = 4.5 eggs
  • • 275g = 5.5 eggs

Pro tip:

Always whisk 1 extra egg than calculated. It's easier to measure out than to crack another egg halfway through!

⚠️ Special Cases: Whites and Yolks

If recipe says "100g egg whites"

This means ONLY whites, not whole eggs!

  • • 100g egg whites = ~3 whites (30g each)
  • • NOT 2 whole eggs (which would be 100g total)
  • • Critical for macarons & meringues
→ Egg White Converter

If recipe says "100g egg yolks"

This means ONLY yolks, not whole eggs!

  • • 100g egg yolks = ~5 yolks (20g each)
  • • NOT 2 whole eggs (which would be 100g total)
  • • Essential for custards & curds
→ Egg Yolk Converter

🌍 International Egg Size Confusion

A "Large" egg means different things worldwide!

🇺🇸

USA Large

50g

Standard for US recipes

🇬🇧

UK Large

63g

26% heavier!

🇪🇺

EU Large (L)

63-73g

Up to 46% heavier!

Using a British recipe? Their "large" eggs will add 39g extra to a 3-egg recipe! Check our US/UK converter.

Why Professional Recipes Use Weight

🎯 Precision Matters

Eggs vary by up to 26% in size within the same grade. In delicate recipes like génoise, this variation can mean failure.

🌍 Universal Language

Weight is the same worldwide. No confusion between US/UK/EU sizing standards. Perfect for international recipes.

📐 Easy Scaling

Need to make 1.5x the recipe? With weights, it's simple math. Try our recipe scaler.

🏆 Consistent Results

Professional bakeries weigh everything. It's the only way to ensure the same quality every time.

Complete Conversion Table

Weight (g) # of Eggs How to Measure Common Uses
50g 1 1 large egg Crêpes, egg wash
75g 1.5 1 egg + 1 yolk Rich cookies
100g 2 2 large eggs Brownies, cookies
125g 2.5 Whisk & weigh! European cakes
150g 3 3 large eggs Sponge cakes
175g 3.5 Whisk & weigh! Pastry cream
200g 4 4 large eggs Brioche, pound cake
250g 5 5 large eggs Large cakes, quiche
300g 6 6 large eggs Angel food, batch recipes

Pro Tips for Working with Egg Weights

🎯 The Crack-and-Weigh Method

For ultimate precision, crack eggs directly onto the scale. Stop at exactly your target weight. Essential for macarons and soufflés.

🌡️ Room Temperature = Better Results

Cold eggs can vary ±2g. Let them warm 30 minutes for consistent weight and better incorporation with room temp butter.

📊 Always Have Extra

Need 175g? Crack 4-5 eggs. It's easier to have extra than to crack another egg mid-recipe. Use leftovers for tomorrow's scrambled eggs!

🥚 Check Your Eggs First

Even within "Large" grade, eggs can range 47-59g. For critical recipes, weigh a few eggs from your carton first to know what you're working with.

Complete Your Baking Toolkit

🥄 Core Ingredients

🎯 Ready to Bake with Confidence?

Now you know: precision is everything. Whether your recipe calls for 100g, 175g, or 200g of eggs, you have the knowledge to succeed every time.

⬆ Use Calculator 🔄 Try Reverse Tool

Baking Clinic

Problem: My recipe calls for 175g of eggs. That's 3.5 eggs. What do I do?

Diagnosis: This is common in professional recipes! The precision is intentional—that extra half egg makes a difference in the final texture and structure.

Solution: Use the 'whisk and weigh' method: Crack 4 eggs into a bowl, whisk thoroughly, then weigh out exactly 175g into your recipe. The leftover (~25g) is perfect for brushing on pastry. Never try to eyeball 'half an egg'—it's impossible to be accurate.

Problem: My French macaron recipe calls for 90g egg whites, but I converted it to eggs and they failed.

Diagnosis: You made a critical error: 90g egg whites ≠ 90g whole eggs! Egg whites are only 60% of a whole egg. If you used 90g of whole eggs (about 2 eggs), you only got ~54g of whites plus unwanted yolks that ruined the meringue.

Solution: For recipes specifying egg whites or yolks separately, you MUST separate the eggs. 90g egg whites = about 3 large eggs' whites. Check our specialized egg white converter for precise measurements.

Problem: My British recipe failed even though I followed the egg measurements exactly.

Diagnosis: UK 'large' eggs are 63-73g each, not 50g like US large eggs. If the recipe called for '4 large eggs' and you used US eggs, you were short by 52-92g - that's almost 2 whole eggs!

Solution: For UK/EU recipes, always check if they specify egg weight. If not, multiply the egg count by 1.3 for UK recipes or check the source. Our UK/US converter handles all these differences.

Frequently Asked Questions

Q: How many eggs are in 100g?

A: 100g equals exactly **2 large eggs** (at 50g each). This is one of the most common measurements in professional baking, especially for cookies and brownies. Remember: this assumes US Large eggs - UK/EU large eggs are heavier!

Q: How many eggs are in 200g?

A: 200g equals exactly **4 large eggs**. This quantity is typical for enriched doughs like brioche or larger cakes that need substantial structure. It's also the classic ratio for a traditional pound cake.

Q: How many eggs is 150g?

A: 150g equals **3 large eggs**. This is the perfect amount for many sponge cakes and génoise-based recipes. It provides the right balance of structure and moisture for light, airy cakes.

Q: What if I need 120g of eggs?

A: 120g equals 2.4 eggs. The best approach is to use 2 whole eggs (100g) plus about 2/3 of a third egg (20g). Or for convenience, use 2 eggs plus 1 egg yolk, which gives you approximately 120g. Always use the whisk and weigh method for precision.

Q: Do these conversions work for all egg sizes?

A: These conversions assume US Large eggs at 50g each. If using Medium eggs (44g) or Extra Large (56g), you'll need to adjust. Always weigh for accuracy when precision matters. Check the egg carton - most list the size clearly.

Q: Why don't recipes just say how many eggs to use?

A: Professional recipes use weight because eggs vary significantly in size - up to 26% even within the same grade! Using weight ensures consistent results regardless of egg size variations or international differences in egg grading. It's the only way to guarantee the same results every time.