Egg Size Conversion Chart: Weights and Substitutions
A large egg weighs about 57 g in the shell and about 50 g out of it, split into roughly 33 g of white and 17 g of yolk. When a recipe just says "egg", North American recipes mean large; British recipes usually mean medium, which is about the same size.
Canadian egg grades by weight
Canada grades Grade A eggs by the weight of each individual egg, in the shell.
| Canada size | Weight per egg (in shell) |
|---|---|
| Jumbo | 70 g or more |
| Extra large | 63–69 g |
| Large | 56–62 g |
| Medium | 49–55 g |
| Small | 42–48 g |
| Peewee | Less than 42 g |
US egg sizes
The US sizes eggs by minimum weight per dozen, so individual eggs in a carton can vary a little.
| US size | Minimum per dozen | Average per egg, minimum (in shell) |
|---|---|---|
| Jumbo | 30 oz (850 g) | 71 g |
| Extra large | 27 oz (765 g) | 64 g |
| Large | 24 oz (680 g) | 57 g |
| Medium | 21 oz (595 g) | 50 g |
| Small | 18 oz (510 g) | 43 g |
| Peewee | 15 oz (425 g) | 35 g |
UK and EU egg sizes
| UK/EU size | Weight per egg (in shell) | Closest North American size |
|---|---|---|
| Very large | 73 g and over | Jumbo |
| Large | 63–73 g | Extra large |
| Medium | 53–63 g | Large |
| Small | Under 53 g | Medium |
So a UK recipe asking for "2 large eggs" wants eggs closer to North American extra large.
What's inside: whole, white and yolk
The shell is roughly 10–12% of the egg's weight. These are typical figures out of the shell.
| Size | Whole egg | White | Yolk | Volume (whole, beaten) |
|---|---|---|---|---|
| Medium | 44 g | 29 g | 15 g | about 3 tbsp |
| Large | 50 g | 33 g | 17 g | about 3¼ tbsp (48 mL) |
| Extra large | 56 g | 37 g | 19 g | about 3¾ tbsp |
| Jumbo | 63 g | 42 g | 21 g | about 4¼ tbsp |
Handy volumes: 1 cup holds about 5 large whole eggs, 7–8 large whites, or about 14 large yolks.
Swapping egg sizes
Use this when your carton doesn't match the recipe.
| Recipe says (large) | Jumbo | Extra large | Medium | Small |
|---|---|---|---|---|
| 1 | 1 | 1 | 1 | 1 |
| 2 | 2 | 2 | 2 | 3 |
| 3 | 2 | 3 | 3 | 4 |
| 4 | 3 | 4 | 5 | 5 |
| 5 | 4 | 4 | 6 | 7 |
| 6 | 5 | 5 | 7 | 8 |
For one or two eggs, size rarely matters except in custards and meringues. For bigger quantities, or recipes where eggs are the structure (sponge cake, soufflé, choux pastry), weigh instead: multiply the number of large eggs by 50 g, then beat and weigh your eggs to match.
Why egg size matters in baking
Eggs are about 75% water, so an extra 10 g of egg per egg is extra liquid in the batter. They also bring protein that sets into structure as it denatures and lecithin-rich yolks that act as an emulsifier. Too much egg can make cakes rubbery or eggy; too little can make them crumbly and flat.
Whites and yolks behave differently, too. Whites are mostly water and protein and whip into foams for meringue. Yolks are about one-third fat and enrich custard and sauces.
Storage and safety
In Canada and the US, eggs are washed before sale, which removes their natural protective coating, so keep them in the fridge at 4 °C (40 °F) or below. Cook egg dishes to 74 °C (165 °F) per Health Canada, or until the white and yolk are firm. Use pasteurized eggs for anything served raw, such as homemade mayonnaise or mousse, if serving young children, pregnant people or older adults.
Questions
What size egg do recipes mean if they don't say?
North American recipes assume large eggs, about 50 g each out of the shell. UK recipes usually assume medium eggs, which are about the same size as a North American large.
How many medium eggs equal 2 large eggs?
Two medium eggs can replace two large eggs in most recipes. From three large eggs upward, the difference adds up; for four large eggs use five medium.
How much does an egg white weigh?
The white of a large egg weighs about 33 g (about 2 tablespoons), and the yolk about 17 g (about 1 tablespoon).
How do I use half an egg?
Beat the egg, weigh it (about 50 g for a large egg) and use half, about 25 g. Without a scale, a beaten large egg is a little over 3 tablespoons, so use about 1½ tablespoons.