Egg Size Converter

Why egg size matters in baking

Most recipes are written for large eggs, but the carton in your fridge might be medium, XL, or jumbo. Egg size is really about liquid volume, and swapping one for another changes the moisture in your batter. A cake made with jumbo eggs when the recipe wanted large gets extra liquid, which can leave it dense or gummy. Cookies spread differently, custards set differently, and meringues can misbehave. This tool matches eggs by weight of the whole egg so your ratios stay true.

The egg sizes we use

These are the approximate liquid weights of a shelled whole egg by US size grade: small about 38 g, medium about 44 g, large about 50 g, XL (extra large) about 56 g, and jumbo about 63 g. The converter multiplies your recipe's egg count by the "recipe" size, then divides by the size you actually have to get an equivalent count. Whole numbers are easy; when the answer lands between counts, beat an extra egg and measure out the small remainder in grams.

How to use it

1. Type how many eggs the recipe asks for.
2. Pick the size the recipe assumes (usually large).
3. Pick the egg size you actually have on hand.
4. Read the matched count, then use the whole-egg tip to handle any leftover fraction.

FAQ

What if my recipe doesn't say which size?

Assume large. It's the default for almost all US and UK recipes unless stated otherwise.

How do I measure a partial egg?

Crack the extra egg into a bowl, whisk it, and weigh out the grams shown, or measure by volume where about 15 g equals one tablespoon.

Are these weights exact?

No. Real eggs vary within each grade, so these are estimates for matching volume. For most home baking the rounded whole-egg count works fine.

Does anything get uploaded?

No. Everything runs in your browser and nothing you enter ever leaves your device.