Egg Weight & Size Reference
Most baking recipes are written for US Large eggs. Knowing egg weights helps when scaling recipes or substituting egg sizes.
Weight Reference
| Amount | Grams | Ounces |
|---|---|---|
| 1 Large egg (whole) | 50 g | 1.76 oz |
| 1 Large egg white | 30 g | 1.06 oz |
| 1 Large egg yolk | 17 g | 0.6 oz |
| 1 Medium egg (whole) | 44 g | 1.55 oz |
| 1 Extra-Large egg | 56 g | 1.98 oz |
| 1 Jumbo egg | 63 g | 2.22 oz |
Common Equivalents
1 Large egg ≈ 3 tablespoons liquid (2 tbsp white + 1 tbsp yolk)
5 Large eggs ≈ 1 cup whole egg
8 Large egg whites ≈ 1 cup
12 Large egg yolks ≈ 1 cup
Measuring Notes
- Weights listed are without the shell.
- When a recipe just says 'eggs,' it means US Large eggs.
- To substitute sizes: weigh the total egg amount and match by weight.
- Room-temperature eggs incorporate better in batters than cold ones.
FAQ
How much does a large egg weigh?+
A US Large egg weighs about 50 grams (1.76 oz) without the shell — 30g white and 17g yolk.
Can I use medium eggs instead of large?+
For 1–2 eggs, medium eggs usually work fine. For 3+ eggs, weigh them: aim for 50g per large egg called for.
Related Ingredients
Butter Weight & Measurement Reference
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Milk Weight & Volume Reference
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All-Purpose Flour Weight Reference
All-purpose flour is the most commonly used flour in baking. Knowing its weight per cup is essential for consistent results. The standard weight is 120 grams (4.25 oz) per cup when measured using the spoon-and-level method.