1 Cup Eggs in Grams
1 cup of eggs weighs 243 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.
Why weighing eggs beats measuring it in cups
This ingredient does not fit neatly into one category, which is exactly why its conversion deserves its own page. Its weight per cup depends on how it is prepared, how finely it is cut or ground, and how settled it is in the cup, so a generic conversion will mislead you. The table below is specific to this ingredient in the form the recipe expects, so you can convert with confidence instead of guessing from a lookalike ingredient.
Whole raw eggs, lightly beaten; one large egg is about 50 g. It is used for baking, custards, omelettes and binding. That range of uses is part of why the conversion comes up so often: the same ingredient appears in everyday cooking and in precise baking, and the two situations demand different levels of accuracy.
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. Remember that 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 the ingredient is a liquid or a free-flowing syrup, so it is measured in a liquid measuring jug with a spout, read at eye level. Liquids settle flat, so there is no packing or levelling to worry about, but a sticky liquid will cling to the jug, which is one more reason to weigh it instead.
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 baking recipe that lists it by weight
A European recipe that asks for 250 g of eggs is asking for 1 cup cups. Knowing the conversion in both directions means you can follow recipes from any country without a calculator.
A side dish for a dinner party
A side dish calling for 1 1/2 cups of eggs needs 364.5 g. When you are cooking for guests, weighing 364.5 g removes one more variable from a meal that already has enough of them.
A breakfast porridge for the family
A porridge recipe asking for 1 cup of eggs needs 243 g. Porridge is a ratio of grain to liquid, and a few grams either way changes whether it is creamy or stiff. Weighing 243 g keeps breakfast consistent.
When this conversion matters most
This conversion matters most when you are following a recipe from a different measuring tradition. Metric recipes give weights, US recipes give cups, and this ingredient is one where the two do not translate neatly because its density is unusual. Knowing the exact gram weight per cup lets you move between the two systems without guessing, and guessing is how a side dish ends up too dry or a bake ends up too heavy.
Common mistakes with eggs
- Measuring before preparing. Whether this ingredient is chopped, ground or mashed changes how it packs into a cup. Measure it in the form the recipe asks for, not before.
- Using a different brand's weight. Brands vary in grind, cut and moisture, so a cup from one brand can weigh a few grams more or less than another. The table gives a standard value, so verify with a scale when it matters.
- Packing it down to fit more in. Pressing an ingredient into the cup to fit more in defeats the purpose of a volume measure. Spoon it in lightly and level it off.
- Forgetting to tare the scale. When weighing into a bowl, always tare the scale with the empty bowl on it first, or the bowl's weight ends up in your recipe.
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 cup of eggs?
1 cup of eggs weighs 243 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?
Poured means the ingredient is a liquid or a free-flowing syrup, so it is measured in a liquid measuring jug with a spout, read at eye level. Liquids settle flat, so there is no packing or levelling to worry about, but a sticky liquid will cling to the jug, which is one more reason to weigh it instead. That gives the closest result to 243 g per cup, but it is still an estimate: the honest answer is that a scale is the only way to know the exact weight, and a basic digital kitchen scale costs less than a bag of good flour.
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 flour the swing can be 20 g or more. 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 bake 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 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.
What is eggs used for?
Baking, custards, omelettes and binding. Whole raw eggs, lightly beaten; one large egg is about 50 g.
Related conversions
Use the cups to grams converter or the grams to cups converter for instant answers, or browse the cups to grams hub for the full ingredient list. Related pages: Rolled Oats in cups to grams, White Rice in cups to grams, Brown Rice in cups to grams. More tools: cups to grams converter, grams to cups converter, rice cooker calculator, weight converter. See also our disclaimer about approximate conversions.