Egg Size Converter
Recipe calls for large eggs and all you’ve got is medium, or jumbo? Convert between egg sizes by weight, with tablespoon and cup equivalents included.
USDA Egg Size Weight Chart
| Size | Per Dozen (oz) | Per Egg, Shelled (g) | Per Egg, No Shell (g) |
|---|---|---|---|
| Peewee | 15 oz | 35g | 31g |
| Small | 18 oz | 43g | 38g |
| Medium | 21 oz | 50g | 44g |
| Large | 24 oz | 57g | 50g |
| Extra Large | 27 oz | 64g | 56g |
| Jumbo | 30 oz | 71g | 63g |
Based on USDA weight classes (minimum weight per dozen, with shell). “No shell” is the approximate edible portion used for recipe conversions — shell accounts for roughly 11% of total egg weight.
Why recipes specify egg size at all
Almost every US baking recipe is developed and tested using large eggs — it’s the size the USDA and most cookbook publishers treat as the default. When a recipe doesn’t specify a size, large is the safe assumption. The gap between sizes isn’t huge on a single egg — a large egg is only about a quarter ounce heavier than an extra-large — but eggs do real structural work in baking: they add moisture, help emulsify fat and liquid, and provide the protein structure that holds a cake or soufflé together as it bakes.
For most everyday baking — cookies, muffins, quick breads — substituting one size up or down for 1-2 eggs won’t be noticeable. The difference starts to matter in two situations: recipes calling for 4 or more eggs, where the cumulative gap adds up, and precise bakes like macarons, meringues, and angel food cake, where the ratio of egg to sugar or flour is exact enough that a size swap can affect whether it sets properly.
Eggs in tablespoons and cups
Useful when a recipe calls for a partial egg, or when you’re measuring from a carton of liquid eggs instead of shelled ones.
| Measurement | Tablespoons | Cups |
|---|---|---|
| 1 large whole egg | 3 tbsp | ~¼ cup (scant) |
| 1 large egg white | 2 tbsp | ⅛ cup |
| 1 large egg yolk | 1 tbsp | — |
| 4 large whole eggs | 12 tbsp | ¾ cup + 1 tbsp |
Egg substitutes for baking (allergy or vegan)
For one egg’s worth of binding and moisture in most cookies, muffins, and quick breads:
| Substitute | Amount (= 1 egg) |
|---|---|
| Flax egg | 1 tbsp ground flaxseed + 3 tbsp water, rested 5 min |
| Chia egg | 1 tbsp chia seeds + 3 tbsp water, rested 5 min |
| Unsweetened applesauce | ¼ cup |
| Mashed banana | ¼ cup (about ½ medium banana) |
| Aquafaba (chickpea liquid) | 3 tbsp — whips like egg white |
These work best in recipes where eggs are mainly binding moisture — cookies, muffins, pancakes. For structure-critical bakes like soufflés or angel food cake, substitutes generally don’t replicate the result closely enough.
Substituting egg sizes without ruining a bake
For 1-2 eggs, substituting one size up or down rarely needs any adjustment — the difference is too small to notice in most bakes.
For 4+ eggs, weigh your eggs (shelled) against the total weight the recipe expects in large eggs, rather than counting by number.
Following a UK recipe? EU “Large” eggs match US “Extra Large,” and EU “Medium” matches US “Large” — the naming doesn’t line up 1:1 across countries.
For precise bakes — macarons, meringues, soufflés — weigh eggs in grams rather than relying on size labels, since even within one size class, individual eggs vary.
Egg size conversion: common questions
How many medium eggs equal 2 large eggs?
2 large eggs (about 100g) equal roughly 2 1/4 medium eggs by weight. In practice, use 2 medium eggs plus about 1 tablespoon of beaten egg, or round up to 3 medium eggs for recipes where precision matters less, like cookies or quick breads.
How many tablespoons are in one egg?
One large egg equals about 3 tablespoons total — roughly 2 tablespoons of egg white and 1 tablespoon of yolk. This is useful when a recipe calls for a partial egg or when measuring from a carton of liquid eggs.
Can I substitute extra-large eggs for large eggs?
Yes, for recipes using 4 eggs or fewer, extra-large and large eggs can be substituted 1:1 without a noticeable difference. The weight gap is only about a quarter ounce per egg. For recipes with 5 or more eggs, like angel food cake or large custards, the cumulative difference starts to matter more.
How many small eggs equal 1 large egg?
It takes a bit more than 1 small egg to equal 1 large egg by weight — roughly 1.3 small eggs. For most recipes calling for 1-2 eggs, using 1 small egg plus about a tablespoon of water or milk is close enough.
Does egg size really matter in baking?
For 1-2 eggs, rarely. Most home baking has enough flexibility that substituting one size for the size above or below won’t be noticeable. It matters most in recipes using 4+ eggs, or in precise bakes like macarons, soufflés, and angel food cake, where the exact ratio of egg to other ingredients affects structure.
What size are eggs in recipes if not specified?
Unless a recipe states otherwise, assume it means large eggs — this is the standard size most baking recipes, including nearly all US recipes, are developed and tested around.
More from Bia Flavors
Now that your eggs are sorted, put them to work: