Egg Size Converter
Convert between egg sizes to adjust your recipes. Select what you have and what you need.
I have
Recipe calls for
Results
You need
3.4
Medium (M) eggs
Total weight needed: 150g
For best accuracy, crack the eggs into a bowl, beat them, and weigh only what you need (3.4 eggs = 150g)
Medium (M)
44g
per egg
Large (L)
50g
per egg
Why Does Egg Size Matter in Baking?
Eggs provide structure, moisture, and lift in baked goods. Using the wrong size changes the liquid and protein balance: too much egg can make cakes rubbery, while too little can leave them dry and dense. Most baking recipes are developed with large eggs, which give about 50g without the shell, so it helps to adjust if you only have medium, extra-large, or jumbo eggs.
How to Convert Between Egg Sizes
The most accurate method is by weight: multiply the number of eggs by the weight the recipe expects, then divide by the weight of the size you have. For example, 3 large eggs = 150g total. If substituting with medium eggs (44g each), you need 150 / 44 = 3.4, so use 3 medium eggs plus a little extra beaten egg to reach 150g.
Egg Size Conversion Chart
Quick reference for recipes written with large eggs, the standard most baking recipes assume. Shows weight-based equivalents using shelled eggs.
| Recipe calls for | S(38g) | M(44g) | L(50g) | XL(56g) | J(63g) |
|---|---|---|---|---|---|
| 1 large egg | 1.3 | 1.1 | 1 | 0.9 | 0.8 |
| 2 large eggs | 2.6 | 2.3 | 2 | 1.8 | 1.6 |
| 3 large eggs | 3.9 | 3.4 | 3 | 2.7 | 2.4 |
| 4 large eggs | 5.3 | 4.5 | 4 | 3.6 | 3.2 |
| 5 large eggs | 6.6 | 5.7 | 5 | 4.5 | 4 |
| 6 large eggs | 7.9 | 6.8 | 6 | 5.4 | 4.8 |
Egg Weight by Size (Without Shell)
| Size | Whole egg | White only | Yolk only |
|---|---|---|---|
| Small (S) | 38g | 26g | 12g |
| Medium (M) | 44g | 31g | 13g |
| Large (L) | 50g | 35g | 15g |
| Extra-Large (XL) | 56g | 39g | 17g |
| Jumbo | 63g | 44g | 19g |
Egg Substitution Tips for Bakers
- For 1-2 eggs, most size swaps won't noticeably affect the result. Precision matters more with 3+ eggs.
- The egg white is the part that changes most across sizes. The yolk also gets a bit larger, but much less dramatically.
- For custards, souffles, and meringues, always measure egg by weight for best results.
- When a recipe says "1 egg" without specifying size, it almost always means a large egg (about 50g without shell).
Common Egg Size Questions
How many medium eggs equal one large egg?
One large egg gives about 50g without shell, while a medium egg gives about 44g. For a single egg, a 1:1 swap is usually fine. In batters or doughs that use several eggs, weigh out about 50g for each large egg the recipe expects.
Can I use extra-large eggs instead of large?
Yes, a 1:1 swap usually works. An extra-large egg gives about 56g versus 50g for a large egg, so the difference is small in most everyday recipes. In delicate baking or larger batches, beat the eggs and weigh 50g for each large egg the recipe calls for.
Do egg yolks change size with egg size?
Not as much as the whites. Most of the size change happens in the white, while the yolk grows more gradually, from about 12g in a small egg to about 19g in a jumbo.