A large egg weighs about 50 g. That is the answer: a large egg without the shell weighs about 50 grams, of which 33 grams is white and 17 grams is yolk, and in the shell it weighs about 57 grams. If a recipe calls for 3 large eggs, that is about 150 grams. If it calls for 100 grams of egg, that is 2 large eggs. This page gives you the table, the baking examples, and the reason eggs are graded by size — because a medium egg and a jumbo egg differ by nearly 20 grams, and that difference can change a cake.
The conversion table
| Eggs | Weight without shell | Weight in shell | White | Yolk |
|---|---|---|---|---|
| 1 medium egg | 44 g | 50 g | 30 g | 14 g |
| 1 large egg | 50 g | 57 g | 33 g | 17 g |
| 1 extra-large egg | 56 g | 64 g | 37 g | 19 g |
| 1 jumbo egg | 63 g | 71 g | 41 g | 22 g |
| 2 large eggs | 100 g | 114 g | 66 g | 34 g |
| 3 large eggs | 150 g | 171 g | 99 g | 51 g |
| 4 large eggs | 200 g | 228 g | 132 g | 68 g |
| 5 large eggs | 250 g | 285 g | 165 g | 85 g |
| 6 large eggs | 300 g | 342 g | 198 g | 102 g |
| 10 large eggs | 500 g | 570 g | 330 g | 170 g |
The weight figures are approximate, because eggs vary in size even within a grade. A large egg is about 50 grams without the shell, and the white and yolk figures add up to that total.
Worked example 1: a cake that needs 3 eggs by weight
A European recipe calls for 150 grams of egg, and you want to know how many eggs that is. One hundred and fifty grams divided by 50 is 3, so crack 3 large eggs. If you only have medium eggs, which weigh 44 grams each, you will need 3 1/2 eggs, which is an awkward number — crack 4 medium eggs and pour off a little, or use 3 medium eggs and accept a slightly smaller cake. The weight is the more precise figure, and it is the one professional bakers use, because it removes the variation between eggs.
Worked example 2: a custard that needs 200 grams of egg
A custard recipe calls for 200 grams of egg, and you are cracking eggs into a bowl on a scale. Crack 4 large eggs, and the scale should read about 200 grams. If it reads 190 grams, crack another egg and pour in half of it; if it reads 210 grams, pour a little out. The custard will set properly only if the egg is right, because the egg is what thickens it, and a 10 percent error in egg will make the custard either runny or rubbery. Weighing the eggs is the only way to be sure, and it is the reason professional kitchens weigh everything.
Worked example 3: a recipe that calls for eggs by count, scaled up
A cake recipe calls for 4 large eggs, and you are doubling it for a party. Four eggs is about 200 grams, so a doubled recipe needs 8 eggs, which is about 400 grams. If you are scaling by weight, 400 grams is the figure to use, and it is more precise than counting eggs, because 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, and adjust by adding or pouring off a little egg until the scale reads the right number.
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. The figures come from the USDA, which grades eggs by weight: a medium egg is 50 grams in the shell, a large egg is 57 grams, an extra-large egg is 64 grams, and a jumbo egg is 71 grams. The weight without the shell is about 88 percent of the weight in the shell, because the shell weighs about 7 grams. That is why the answer is "about 50 grams": it is an average, and individual eggs vary by a few grams in either direction.
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. Weigh eggs when a recipe is precise — a macaron, a soufflé, a custard — because 50 grams is an average, and your eggs may be heavier or lighter. And store eggs in the fridge, in their carton, with the pointed end down, because that keeps the yolk centred and the egg fresh for longer.
Frequently asked questions
How many grams is a large egg?
A 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 grams is a medium egg?
A medium egg weighs about 44 g without the shell — 30 g of white and 14 g of yolk. In the shell, a medium egg weighs about 50 g. It is about 12 percent smaller than a large egg.
How many grams is an extra-large egg?
An extra-large egg weighs about 56 g without the shell — 37 g of white and 19 g of yolk. In the shell, an extra-large egg weighs about 64 g. It is about 12 percent larger than a large egg.
How many large eggs are in 100 grams?
There are 2 large eggs in 100 grams. One hundred grams divided by 50 is 2, so if a recipe calls for 100 grams of egg, crack 2 large eggs.
How much does an egg weigh in the shell?
A large egg weighs about 57 g in the shell, and about 50 g without it. The shell weighs about 7 grams, which is roughly 12 percent of the total weight.
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.
Why large is the default egg size in recipes
Almost every modern recipe that says "eggs" without a size means large eggs, and that convention exists because large is the most common size sold in American supermarkets. The United States Department of Agriculture grades eggs by minimum weight per dozen, so a dozen large eggs must weigh at least 24 ounces, or about 680 grams, which works out to roughly 57 grams per egg in the shell and 50 grams out of it. Older recipes sometimes assume medium eggs, and European recipes often assume a 60-gram egg, which is closer to extra large, so a cake made with the wrong size can be noticeably drier or wetter. If a recipe was written before large became the standard, or if it comes from a country where eggs are sold by weight rather than size, check the size it assumes before you crack anything.