Egg Size Converter
Recipe written for large eggs but your carton is medium — or jumbo? Work out how many of your eggs to use so the recipe still balances.
Egg weights (liquid egg, no shell)
| Size | Liquid weight | ≈ Tablespoons |
|---|---|---|
| Small | 38 g | 2½ tbsp |
| Medium | 43 g | 3 tbsp |
| Large | 50 g | 3⅓ tbsp |
| Extra-large | 56 g | 3¾ tbsp |
| Jumbo | 63 g | 4¼ tbsp |
Weights are the liquid egg inside the shell — the figure that matters for a recipe. Whisk a couple of your eggs and measure by tablespoon (about 15 g each) when you need a half-egg.
How it works
Each egg size has a typical liquid weight. The recipe's total egg is count × weight of that size; dividing by your egg's weight gives how many of yours to use. For a clean whole number, round; for precise baking, beat an extra egg and add it a tablespoon at a time.
FAQ
What size are eggs in recipes by default?
Large, almost always — in both US and UK recipes unless another size is stated.
How do I use half an egg?
Beat a whole egg, then measure. About 1½ tablespoons is half a large egg. Save the rest for scrambling.
Can I ignore the difference?
For 1–2 eggs, usually yes. For 4+ eggs or delicate recipes, the gap between medium and jumbo can be a whole extra egg's worth of liquid.