Swap egg sizes without ruining the bake
American recipes assume a US Large egg, British and European recipes usually assume a Medium, and the carton in your fridge may be neither. An egg size conversion calculator turns that mismatch into a number: enter how many eggs the recipe lists, the size it was written for and the size you actually have, and you get the number of your eggs that carries the same weight of egg into the bowl.
The page also works as an egg size chart in grams. The table lists each USDA weight class and each EU/UK grade, a typical weight in the shell and the edible weight without the shell, which is the figure bakers weigh when they beat eggs and measure them out. Everything runs in your browser and nothing is sent anywhere.
How to use the Egg Size Converter
- Enter the number of eggs in the recipe (halves and fractions are accepted).
- Choose the size the recipe was written for: a US class, an EU/UK grade, or Custom if you know the grams.
- Choose the size you have. For loose farm eggs, weigh one egg in its shell and use Custom.
- Read the number of eggs, or beat the eggs and weigh out the “egg without shell” amount for a precise match.
Egg Size Converter features
US and EU/UK sizes
Six USDA classes from Peewee to Jumbo and four EU/UK grades from S to XL, with a custom gram option for anything else.
Weight working shown
The result prints eggs × grams ÷ grams so you can check it, plus the nearest whole egg and the gram difference.
Shell-free weight
About 11% of an egg is shell; the tool gives the weight of beaten egg to weigh out for cakes, custards and macarons.
Reference table
Class rules and typical weights for all ten sizes, sized to scroll inside the page on a phone.
Where the egg weights come from
In the United States the USDA Agricultural Marketing Service grades eggs by minimum net weight per dozen: Jumbo 30 oz, Extra Large 27 oz, Large 24 oz, Medium 21 oz, Small 18 oz and Peewee 15 oz. Dividing by 12 and converting ounces to grams gives the per-egg figures in the table; a US Large egg is therefore about 56.7 g in the shell. The USDA schedule is in 7 CFR Part 56 (figures as published, October 2026; confirm against the current text).
In the European Union, Commission Regulation (EC) 589/2008 sets the weight grades for marketing: XL is 73 g and over, L is 63 g to under 73 g, M is 53 g to under 63 g and S is under 53 g. The United Kingdom uses the same four grades. A grade is a band, not a single weight, so the tool uses a typical mid-band weight of 78, 68, 58 and 48 g. Confirm against the current regulation text if you need the legal wording.
How to use the result in baking
- Go by weight when you can. Two or three eggs rarely matter in a loaf, but in sponge cakes, brioche and custards the egg is a large share of the batter.
- Small differences are fine. If the answer is within about 0.2 of a whole number, use the whole number.
- Otherwise split an egg. Beat an egg, then weigh out only the amount needed. Keep the leftover for glazing or scrambled eggs.
- Yolks and whites are separate. For a recipe that lists them by number, scale the count and round, because yolk and white proportions vary between eggs.
Limits
Egg sizes are legal minimums or bands, not exact weights, and farm eggs often do not fit either scale, so weigh a few and use the custom field. The shell share changes with the age and breed of the hen. The conversion is a guide for cooking and does not replace a tested recipe or a food-safety rule: keep eggs refrigerated and cook them thoroughly if you serve people at risk. For other swaps, try the ingredient substitution finder or the recipe scaler.
Egg Size Converter FAQ
How much does a large egg weigh?
A US Large egg has a USDA minimum of 24 oz per dozen, about 56.7 g in the shell and 50 g without it. An EU or UK Large egg is 63 g to under 73 g in the shell.
Is a UK medium egg the same as a US large egg?
Nearly. A UK Medium egg is 53 g to under 63 g and a US Large egg averages about 56.7 g, so they are close enough to swap one for one in most recipes.
How many medium eggs equal one large egg?
Roughly one and a quarter medium eggs replace one large egg, but the exact ratio depends on the system. Enter your sizes above to get the figure.
How much of an egg is shell?
About 11% of the weight. A 57 g egg gives roughly 50 g of white and yolk, which is what the “without shell” figure shows.
Can I use grams instead of counting eggs?
Yes, and it is more accurate. Beat the eggs together and weigh out the amount a recipe calls for. Many professional recipes list eggs in grams for this reason.
Do brown and white eggs differ?
No. Shell colour depends on the hen and does not change the size class or the nutrition.