1/2 Cup Eggs in Grams
1/2 cup of eggs weighs 121.5 g (poured, USDA). Whole raw eggs, lightly beaten; one large egg is about 50 g. All the figures on this page are approximate conversions based on the USDA value, so when a recipe really matters, verify with a kitchen scale. Eggs are the ingredient most recipes count rather than weigh, which is why a half cup of beaten egg is the amount that shows up when a recipe scales up: a tray of custard, a frittata for a crowd or a cake doubled for a celebration, and why the weight matters more than the count when the scale gets large.
Why half a cup of eggs is a useful amount
Half a cup of eggs is the amount that shows up when a recipe scales eggs by volume instead of by count: a large batch of custard, a tray of frittata, a commercial cake mix or a recipe being doubled from two eggs to a dozen. Eggs are almost never measured in cups at home, which is exactly why the conversion catches people out: a cup of beaten egg is a liquid, and like any liquid it is far easier to weigh than to pour into a cup and read the meniscus. Baking, custards, omelettes and binding. The table below is built from the published USDA weight for eggs measured poured, so you can weigh beaten egg straight into the bowl.
Eggs cups to grams conversion table
| Cups | Grams | Tablespoons (approx.) |
|---|---|---|
| 1/4 cup | 60.8 g | 3.8 g |
| 1/3 cup | 81 g | 5.1 g |
| 1/2 cup | 121.5 g | 7.6 g |
| 2/3 cup | 162 g | 10.1 g |
| 3/4 cup | 182.2 g | 11.4 g |
| 1 cup | 243 g | 15.2 g |
| 1 1/2 cups | 364.5 g | 22.8 g |
| 2 cups | 486 g | 30.4 g |
| 3 cups | 729 g | 45.6 g |
| 4 cups | 972 g | 60.8 g |
The tablespoon column is a bonus for recipes that call for a spoonful or two: one tablespoon of eggs weighs about 15.2 g, and one teaspoon about 5.1 g. A cup is 16 tablespoons, so the numbers in the table are just the cup weight divided by 16, rounded to one decimal place. For small amounts a scale that reads to the gram is far more reliable than a spoon, because a heaped tablespoon can weigh half as much again as a level one.
How the weight was measured
Poured means measuring the ingredient as a liquid, poured into a jug or a cup and read at eye level. Liquids are far easier to weigh than to pour, because the meniscus and the residue left in the measure both introduce error, so putting the jug on the scale and pouring to the gram is the reliable way to get 121.5 g.
The source for the 243 g figure is USDA, and the confidence in the value is medium. USDA publishes a standard ingredient weight chart that recipe developers use as a reference, and this page follows it exactly rather than averaging across sources, because an average of two different measuring methods is a number that matches nobody's cup.
Worked examples
A custard for a dinner party
A custard for a dinner party uses 1/2 cup of beaten egg, which is 121.5 g, whisked into warm milk and sugar. The egg is the setting agent, so its weight against the milk decides whether the custard sets or stays runny. Weighing 121.5 g keeps the custard right, and the milk must be warm, not boiling, or the egg scrambles before it sets.
A frittata for a crowd
A frittata for a weekend brunch calls for 1/2 cup of beaten egg, which is 121.5 g, poured over vegetables and cheese in a hot pan. The egg is the body of the dish, so its weight decides whether the frittata holds together or falls apart. Weighing 121.5 g keeps the frittata firm, and the pan must go under the grill to finish, or the top stays wet while the bottom burns.
A cake doubled for a celebration
A cake doubled for a celebration scales the egg to 1/2 cup, which is 121.5 g, beaten and weighed rather than counted. Doubling from two eggs to four works by count, but scaling to an odd number does not divide cleanly, so weighing the beaten egg gives the exact amount. Weighing 121.5 g keeps the crumb tender, and the eggs should be at room temperature, or the batter curdles when they go in.
When this conversion matters most
This conversion matters most when eggs are doing structural work at scale. In a custard, the weight of eggs against the milk decides whether the mixture sets or stays runny; in a cake, it decides whether the crumb is tender or rubbery; in a frittata, it decides whether the filling holds together or falls apart. A cup measure hides all of that behind the foam on top of beaten egg and the residue left in the cup, so two cooks following the same recipe can end up with different results. Weighing removes the guesswork and, just as usefully, lets you use up part eggs instead of wasting them.
Common mistakes with eggs
- Measuring whole eggs by the cup. Eggs vary in size, so a cup of them is not a fixed number of eggs. Beat them first, then weigh the beaten egg: that is the only number a recipe can rely on.
- Forgetting the foam. Beaten egg traps air, so a cup measured straight after whisking reads higher than the true amount. Let the foam settle for a minute, then weigh.
- Scaling eggs by count instead of weight. Doubling a recipe from two eggs to four works, but scaling from two to seven does not divide cleanly. Weigh the beaten egg and use the exact grams the scaled recipe needs.
- Cracking eggs into a cold bowl. Cold eggs are stiffer and harder to beat evenly, which makes the weight less consistent. Let the eggs reach room temperature before beating and weighing.
Storage and handling
Refrigerate in the carton; use by the date on the box. Keeping eggs stored properly also keeps its weight per cup stable: an ingredient that has absorbed moisture from the air weighs more per cup than a dry one, so a sealed container is not just about freshness, it is about measurement accuracy too. If a bag has been open for months in a humid kitchen, the first thing to do before a precise bake is to weigh the ingredient rather than trusting the cup.
Frequently asked questions
How many grams is 1/2 cup of eggs?
1/2 cup of eggs weighs 121.5 g, measured poured according to USDA. That is the figure to use when converting a recipe from cups to grams, and it is the value the conversion table on this page is built on.
How do I measure eggs without a scale?
Pour it into a liquid measuring jug and read the level at eye level, which gives the closest result to 121.5 g per half cup. But pouring is imprecise: the meniscus and the residue left in the jug both introduce error. The honest answer is that a scale is the only way to know the exact weight, and for a liquid it is also faster than pouring and reading.
Does eggs always weigh the same per cup?
No. Brand, grind, moisture and how settled the container is all shift the weight by a few grams, and for some ingredients the swing can be much larger. The 243 g figure is the standard USDA value for eggs measured poured, and it is the right default, but when a recipe is precise, weigh the ingredient and trust the scale over the cup.
Can I use the same conversion for a different brand of eggs?
Yes, as a starting point. The 243 g figure is a standard average for eggs, and most brands sit within a few grams of it. If you cook with one brand all the time, weigh one cup of it once and note the number on the bag, and you will have a conversion tuned to your own kitchen.
How many eggs are in half a cup of beaten egg?
Roughly two large eggs, beaten, give about half a cup, which is 121.5 g, but egg size varies so much that counting is a poor substitute for weighing. Egg size varies by several grams from one egg to the next, so two medium eggs fall short of 121.5 g while two jumbo eggs overshoot it. Beat the eggs, put the bowl on the scale, and add or remove egg until the scale reads 121.5 g: that is the only number the recipe can rely on.
How should I store eggs?
Refrigerate in the carton; use by the date on the box. Good storage keeps the ingredient fresh and keeps its weight per cup consistent, because moisture absorbed from the air adds grams that the recipe did not ask for.
Related conversions
Use the cups to grams converter, tablespoons to grams converter, weight converter, egg replacer calculator for instant answers, or browse the cups to grams hub for the full ingredient list. Related pages: Milk in cups to grams, Butter in cups to grams, Cream Cheese in cups to grams. See also our disclaimer about approximate conversions.