There are about 4-5 large eggs in a cup. That is the answer: one large egg is about 50 grams, and a cup of beaten egg weighs 243 grams, so 243 divided by 50 is 4.86, which means 5 large eggs fill a cup, with a little room to spare. If a recipe calls for a cup of beaten egg, crack 5 large eggs, beat them together, and measure a cup. If it calls for 4 eggs, that is about 200 grams, which is just short of a cup. This page gives you the table, the baking examples, and the reason eggs are measured by count in most recipes and by weight in professional ones.
The conversion table
| Large eggs | Weight | Volume (beaten) | Cups |
|---|---|---|---|
| 1 egg | 50 g | 3 tbsp + 1 tsp | 0.21 cup |
| 2 eggs | 100 g | 6 tbsp + 2 tsp | 0.41 cup |
| 3 eggs | 150 g | 1/2 cup + 1 tbsp | 0.62 cup |
| 4 eggs | 200 g | 3/4 cup + 1 tbsp | 0.82 cup |
| 5 eggs | 250 g | 1 cup + 1 tbsp | 1.03 cups |
| 6 eggs | 300 g | 1 1/4 cups | 1.23 cups |
| 8 eggs | 400 g | 1 2/3 cups | 1.65 cups |
| 10 eggs | 500 g | 2 cups + 1 tbsp | 2.06 cups |
The weight figures are approximate, because eggs vary in size. A large egg is about 50 grams, and a cup of beaten egg is 243 grams, so the volume column is based on 243 grams per cup.
Worked example 1: a recipe that calls for a cup of egg
A custard recipe calls for 1 cup of beaten egg, and you are cracking eggs into a jug. Crack 5 large eggs, beat them lightly, and pour them into the jug — you will have just over a cup, so pour off a tablespoon and you have exactly a cup. If you only have medium eggs, which weigh about 44 grams each, you will need 5 1/2 eggs, which is an awkward number, so crack 6 and pour off the excess. The cup is a useful measure here because it removes the guesswork: 5 large eggs is a cup, and that is the number to remember.
Worked example 2: a cake that needs 4 eggs, scaled up
A cake recipe calls for 4 eggs, and you are doubling it for a party. Four eggs is about 200 grams, which is 0.82 cups, so a doubled recipe needs 8 eggs, which is about 400 grams, or 1.65 cups. If you are scaling by weight, 400 grams is the figure to use, and it is more precise than counting eggs, because eggs vary in size. A professional baker weighs eggs for this reason: 8 large eggs might weigh 380 grams or 420 grams, and that 40-gram difference can change a cake. For a home recipe, counting is fine, but for a large batch, weigh them.
Worked example 3: a recipe that calls for eggs by weight
A European recipe calls for 250 grams of egg, and you want to know how many eggs that is. Two hundred and fifty grams divided by 50 is 5, so crack 5 large eggs. If the recipe calls for 100 grams, that is 2 eggs, and if it calls for 150 grams, that is 3 eggs. The weight is the more precise figure, and it is the one professional bakers use, because it removes the variation between eggs. If you do not have a scale, count 5 eggs per 250 grams, and accept that the result will be approximate.
Method and source
A large egg is defined by weight: in the United States, a large egg weighs at least 57 grams in the shell, and about 50 grams without it, of which 33 grams is white and 17 grams is yolk. A cup of beaten egg weighs 243 grams, which is the figure used by the USDA, and 243 divided by 50 is 4.86, so 5 large eggs fill a cup. Eggs are graded by size — medium, large, extra-large, and jumbo — and the weights differ: a medium egg is about 44 grams without the shell, a large egg is about 50 grams, an extra-large egg is about 56 grams, and a jumbo egg is about 63 grams. That is why the answer is "about 4 to 5": it depends on the size of the eggs you have.
Practical guidance
Use large eggs unless a recipe says otherwise, because most recipes are written for large eggs. If you only have medium eggs, use one extra egg for every 5 the recipe calls for; if you only have extra-large eggs, use one fewer egg for every 5. Crack eggs into a small bowl before adding them to a recipe, so that a bad egg or a piece of shell does not ruin the batch. Beat them lightly before measuring, because a cup of beaten egg is the figure in the table, and whole eggs do not pour evenly. And when a recipe is precise — a macaron, a soufflé, a custard — weigh the eggs, because 50 grams is an average, and your eggs may be heavier or lighter.
Frequently asked questions
How many eggs are in a cup?
There are about 4 to 5 large eggs in a cup of beaten egg. Five large eggs weigh about 250 grams, and a cup of beaten egg weighs 243 grams, so 5 eggs is the practical answer, with a tablespoon left over.
How many grams is one large egg?
One large egg weighs about 50 g without the shell — 33 g of white and 17 g of yolk. In the shell, a large egg weighs about 57 g. The exact weight varies, so treat 50 g as an average.
How many cups is 4 eggs?
Four large eggs is about 0.82 cups of beaten egg, or just over 3/4 cup. Four eggs weigh about 200 grams, and a cup of beaten egg weighs 243 grams, so 4 eggs is a little short of a cup.
How many eggs do I need for 1 cup of egg whites?
You need about 7 to 8 egg whites for a cup, because one white weighs about 33 grams and a cup of whites weighs about 243 grams. That is a different number from whole eggs, because the yolk is missing.
Can I use medium eggs instead of large eggs?
Yes, but adjust the count. Use one extra medium egg for every 5 large eggs the recipe calls for, because a medium egg weighs about 44 grams and a large egg weighs about 50 grams. For a precise bake, weigh the eggs instead.
Should I weigh eggs or count them?
Count them for everyday cooking, and weigh them for a precise bake. A large egg is about 50 grams, but eggs vary, and a 40-gram difference across 8 eggs can change a cake. Professional bakers weigh eggs for consistency.
Measuring eggs by the cup in practice
Eggs are rarely measured by the cup in everyday cooking, but the cup becomes useful when a recipe needs a large quantity of beaten egg, such as a brunch casserole, a custard base, or a commercial-size sponge. Crack the eggs into a jug, beat them lightly until the whites and yolks are combined, and then pour to the cup line — do not try to count whole eggs into a cup, because shells and air gaps make the count unreliable. Leftover beaten egg freezes well in cup portions, so if a recipe leaves you with half a cup, freeze it in a labelled container and thaw it in the fridge for scrambled eggs or an omelette. Whites and yolks freeze separately too, which is handy when a recipe uses only one part.