Eggs to Grams Calculator

How Much Does an Egg Weigh?

In the US, a large egg without its shell weighs 50 grams. With the shell, it comes to approximately 57 grams. The egg white (albumen) accounts for around 33 grams — about 66% of the edible portion — while the yolk makes up the remaining 17 grams. These figures apply to USDA Grade A Large eggs, the most common size sold in American supermarkets and the default size assumed in most published recipes.

Egg weight matters in precision baking. Recipes for macarons, chiffon cakes, soufflés, and custards often specify gram weights rather than egg counts precisely because individual eggs within the same carton can vary by several grams. A professional pastry chef will always weigh eggs on a scale rather than count them for such applications.

US Egg Size Grades Explained

The USDA defines egg sizes by minimum net weight per dozen, not by individual egg weight. The grades from smallest to largest are: Peewee (under 15 oz/dozen), Small (18 oz/dozen), Medium (21 oz/dozen), Large (24 oz/dozen), Extra-Large (27 oz/dozen), and Jumbo (30 oz/dozen). These translate to the per-egg weights used in this calculator.

Most grocery stores stock Small, Medium, Large, and Extra-Large. Jumbo and Peewee are less common in retail. The vast majority of recipes are written for Large eggs, so when no size is specified, Large is the safe assumption. If you have a different size, use the Grams → Eggs mode to find the equivalent count.

Egg White vs Yolk Weight

For a large egg, the white weighs 33 g and the yolk weighs 17 g, giving a total of 50 g without shell. This roughly 2:1 ratio holds across all sizes, though it shifts slightly: larger eggs tend to have proportionally heavier whites. The shell adds about 7 grams regardless of size, representing roughly 11% of the total egg weight.

When a recipe calls for "3 egg whites," that is 3 × 33 = 99 grams. When it calls for "4 egg yolks," that is 4 × 17 = 68 grams. Using gram weights removes any ambiguity about egg size and ensures consistent results every time. This is especially important when scaling a recipe up or down by a non-integer factor.

US vs UK vs EU Egg Sizes

Egg size nomenclature differs between the US, UK, and the European Union. A UK "Large" egg weighs between 63 g and 73 g with shell, which corresponds approximately to a US Extra-Large (63 g with shell). A UK "Medium" egg (53–63 g) is close to a US Large. If you are following a British recipe and the eggs are called "large," selecting UK in our calculator's region dropdown will apply the correct weight adjustment.

EU eggs are graded by weight in grams: XL is over 73 g, L is 63–73 g, M is 53–63 g, and S is under 53 g. EU Large (63–73 g) corresponds roughly to US Extra-Large or Jumbo. When converting between international recipes, always check the egg grading standard for the country of origin to avoid significant measurement errors.

Why Professional Bakers Weigh Eggs

Even within a single carton labelled "Large," individual egg weights can vary by 4–6 grams — a 8–12% range. In most everyday cooking, this variation is unimportant. However, in precision baking — particularly in recipes where egg proteins, fats, and water are precisely balanced — that variation matters. A macaron recipe calling for 90 g of egg whites is more reliable than "3 egg whites," because the three whites could weigh anywhere from 90 g to 105 g depending on the individual eggs.

Professional bakeries weigh everything in grams because it is faster, more repeatable, and easier to scale. Once you adopt gram-based baking, you never need separate measuring cups and spoons — a single digital kitchen scale handles everything.

How to Measure Partial Eggs

Some professional recipes call for fractional egg amounts — for example, 75 g whole egg (1.5 large eggs). The cleanest way to achieve this is to beat the whole eggs together and then weigh or measure out the required portion. For 75 g of large whole egg, beat two eggs (100 g total), then use 75 g of the mixture and set aside the remaining 25 g for another use.

For partial yolks or whites, the same method applies. Separate the required number of eggs, combine them in a small bowl, then weigh out the precise amount needed. This technique is standard in professional pastry kitchens and ensures exact ratios for delicate recipes.

Egg Weight Conversion Chart

Size	Whole (g)	White (g)	Yolk (g)	With Shell (g)
Jumbo	63	41	22	71
Extra-Large	56	36	20	63
Large	50	33	17	57
Medium	44	29	15	50
Small	38	25	13	43