Not all eggs are the same size
A recipe that says “3 eggs” assumes a particular size. In the US, that is almost always large eggs, which contain about 50 g, or 1.75 oz, of egg without the shell. If your eggs are medium or jumbo, the amount of egg in the recipe can be off by 10 to 25%, enough to change the texture of a cake or custard.
US egg sizes
The USDA classifies eggs by the minimum weight of a dozen in the shell. Approximate weights of one egg without the shell:
- Small: about 38 g
- Medium: about 44 g
- Large: about 50 g
- Extra large: about 56 g
- Jumbo: about 63 g
The calculation
Eggs needed = number in the recipe × weight of the recipe’s size ÷ weight of your size
The calculator also gives the total weight of egg the recipe needs, which you can weigh directly, and the split between yolks, about one third, and whites, about two thirds.
Example
A cake recipe calls for 3 large eggs, or about 150 g of egg. With medium eggs of about 44 g:
- Eggs needed: 150 ÷ 44 = 3.4 medium eggs
- Use 3 eggs plus about half of a fourth beaten egg, or weigh 150 g of beaten egg
- Of which about 50 g of yolk and 100 g of white
With jumbo eggs, 150 ÷ 63 = 2.4, so two jumbo eggs plus a little of a third.
When it matters
- Little difference: pancakes, cookies, meatballs and most quick breads tolerate a small variation.
- It matters: sponge cakes, custards, soufflés, meringues, macarons and pasta dough, where eggs provide structure and liquid in precise ratios.
- Separated eggs: for recipes using only yolks or whites, weigh them; about 17 g of yolk and 33 g of white come from a large egg.
Tips
- Beat a partial egg before measuring so yolk and white are evenly mixed; about 3 tablespoons equal one large egg.
- Leftover whites keep for several days in the refrigerator and freeze well.
- Bring eggs to room temperature before baking cakes for better volume.