1 teaspoon of eggs weighs 5.06 g. A teaspoon is one forty-eighth of a cup, and a cup of eggs is 243 g poured, so the maths is 243 ÷ 48 = 5.06 g. The same cup divided by 16 gives the tablespoon weight of 15.2 g, and there are 3 teaspoons in every tablespoon. If you cook from recipes written in cups and spoons, this page is the bridge between the two, and the worked examples show the conversion inside real dishes rather than in isolation.
Eggs by the teaspoon are a measure for the odd jobs: a spoonful of beaten egg to brush a pastry, a spoonful in a single-serve batter, or a spoonful to bind a small meatball mix. A teaspoon holds 5.06 g, and a cup of beaten egg is 243 g — eggs are one of the heavier spoonfuls on this site, because beaten egg is a liquid and liquids are dense. The number that matters most is the one in the data file: a single large egg weighs about 50 g, which is roughly 10 teaspoons, and that is the figure to use when a recipe calls for half an egg.
All figures on this page are approximate, and they come from USDA, measured poured. When a recipe has to work the first time, verify with a kitchen scale.
Conversion table
One teaspoon is one forty-eighth of a cup, so every figure in this table is the cup weight divided by 48, rounded to two decimal places. All figures are approximate; verify with a kitchen scale when it matters.
| Teaspoons | Grams (approx.) |
|---|---|
| 1 tsp | 5.06 g |
| 2 tsp | 10.12 g |
| 3 tsp | 15.19 g |
| 4 tsp | 20.25 g |
| 5 tsp | 25.31 g |
| 6 tsp | 30.38 g |
| 7 tsp | 35.44 g |
| 8 tsp | 40.50 g |
| 9 tsp | 45.56 g |
| 10 tsp | 50.62 g |
| 11 tsp | 55.69 g |
| 12 tsp | 60.75 g |
The tablespoon figures are included too, because most recipes switch between teaspoons and tablespoons, and 3 teaspoons make 1 tablespoon.
| Tablespoons | Grams (approx.) |
|---|---|
| 1 tbsp | 15.2 g |
| 2 tbsp | 30.4 g |
| 3 tbsp | 45.6 g |
| 4 tbsp | 60.8 g |
| 5 tbsp | 75.9 g |
| 6 tbsp | 91.1 g |
| 7 tbsp | 106.3 g |
| 8 tbsp | 121.5 g |
| 9 tbsp | 136.7 g |
| 10 tbsp | 151.9 g |
| 11 tbsp | 167.1 g |
| 12 tbsp | 182.2 g |
| 13 tbsp | 197.4 g |
| 14 tbsp | 212.6 g |
| 15 tbsp | 227.8 g |
| 16 tbsp | 243.0 g |
One tablespoon is one sixteenth of a cup, so every tablespoon figure is the cup weight divided by 16, rounded to one decimal place.
Cups to grams for reference
When a recipe jumps from spoons to cups, use this table instead of counting out 16 tablespoons. Every figure is the cup weight multiplied by the fraction, rounded to one decimal place, and all figures are approximate.
| Cups | Grams (approx.) |
|---|---|
| 1/4 cup | 60.8 g |
| 1/3 cup | 81.0 g |
| 1/2 cup | 121.5 g |
| 2/3 cup | 162.0 g |
| 3/4 cup | 182.2 g |
| 1 cup | 243.0 g |
One cup of eggs weighs 243 g, so a quarter cup is 60.8 g and half a cup is 121.5 g. Those two figures cover most everyday scaling, and the full table above covers the rest.
How the measurement works
The figure on this page comes from USDA, measured poured. Whole raw eggs, lightly beaten; one large egg is about 50 g. Baking, custards, omelettes and binding.
All results on this page are approximate. Ingredient weights vary with brand, humidity, temperature and how firmly you pack the spoon, so when a recipe has to work the first time, weigh the ingredient on a kitchen scale and use the numbers here as a guide. The method matters more than the number itself, because the same spoon of eggs measured two different ways can give two different weights, and the USDA value assumes the poured method every time.
Worked examples
An egg wash for a single pastry
A single pastry takes 2 teaspoons (10.12 g) of beaten egg brushed over the top before baking, and the egg wash is what gives the crust its shine. The amount matters because too much egg wash pools in the folds and bakes into a rubbery skin, while too little leaves the pastry pale and dull.
Half an egg in a small batch of cookies
A half-batch of cookies calls for half an egg, which is about 5 teaspoons (25.31 g) of beaten egg, and the spoon measure is the only practical way to halve an egg. Beat the egg first, measure out the spoonfuls, and save the rest for an egg wash — or scramble it for breakfast.
A spoonful to bind a meatball mix
A meatball mix for two takes 3 teaspoons (15.19 g) of beaten egg stirred in with the mince and breadcrumbs, and the egg is the glue that holds the meatballs together. Too much egg and the meatballs turn spongy; too little and they fall apart in the pan.
Practical guidance
Beat the egg well before you measure it, and pour it into the spoon rather than scooping it — beaten egg is a liquid, and a spoonful poured level is far more accurate than a spoonful scooped from a bowl. Do not measure egg white and yolk separately with these figures: the table is for whole beaten egg, and the white alone is lighter per spoon while the yolk alone is heavier. If a recipe calls for a spoonful of egg white, weigh it instead.
A large egg is about 50 g, which is why recipes that call for eggs by number are already approximate — the size of the egg matters as much as the count. When a recipe has to be exact, weigh the eggs: crack them into a bowl on the scale and use the weight, not the number. Eggs keep for weeks in the fridge in their carton, and beaten egg keeps for two days refrigerated.
Scaling with spoons is easy once you know the weight of one spoon. To measure 100 g of eggs, count out about 19.8 teaspoons, and for 50 g, about 9.9 teaspoons. Halving a recipe that calls for 4 teaspoons means using 2 teaspoons, or 10.12 g, and doubling it means 8 teaspoons, or 40.50 g. The key is to scale every ingredient by the same factor, because changing one ingredient without changing the others throws the recipe out of balance. For large amounts, switch to a cup measure or a scale, since counting out teaspoons one by one is slow and error-prone, and a cup is faster and more accurate.
When should you weigh eggs instead of measuring it? Whenever the recipe has to work the first time, and whenever the amount is large. A kitchen scale costs less than a single failed bake, and it removes the biggest source of variation in home cooking, which is the way ingredients pack into a cup or a spoon. Put the bowl on the scale, press tare, and add the eggs until the display shows the number you need. There is nothing to wash afterwards except the bowl, and the result is the same every time. For small amounts, a level spoon is accurate enough, and for anything where precision matters, the scale is the tool to reach for.
Storage. Refrigerate in the carton; use by the date on the box.
- Level every spoon with the back of a knife.
- Use spoons for small amounts, and a scale for large ones.
- Keep the same spoon for the whole recipe so errors stay consistent.
Frequently asked questions
How many grams is 1 teaspoon of eggs?
One level teaspoon of eggs weighs approximately 5.06 g. That figure comes from dividing the cup weight of 243 g by 48, and it assumes the ingredient is measured poured. All figures on this page are approximate, so verify with a kitchen scale when it matters.
How many teaspoons are in one egg?
About 10 teaspoons. A large egg weighs about 50 g, and a teaspoon of beaten egg weighs 5.06 g, so one egg is roughly 10 teaspoons. That is the figure to use when a recipe calls for half an egg: about 5 teaspoons of beaten egg.
Do egg white and yolk weigh the same per teaspoon?
No. The figures on this page are for whole beaten egg at 5.06 g per teaspoon. Egg white alone is lighter, because it is mostly water, and yolk alone is heavier, because it is rich in fat. If a recipe calls for a spoonful of white or yolk alone, weigh it rather than using this table.
Can I measure eggs by the spoon instead of by number?
Yes, and for small batches it is more accurate than counting. A recipe that calls for half an egg is really asking for about 25 g of beaten egg, and 5 level teaspoons is the practical way to measure it. For a full recipe, count the eggs; for a half batch, use the spoon.
How many teaspoons of eggs are in a tablespoon?
There are 3 teaspoons in 1 tablespoon, so 1 tablespoon of eggs weighs approximately 15.2 g, which is three times the teaspoon weight of 5.06 g. Use the tablespoon table on this page when a recipe switches between the two units.
How should I store eggs?
Refrigerate in the carton; use by the date on the box. Keeping it stored properly also keeps its weight consistent, since an ingredient that has absorbed moisture or dried out will not weigh the same per spoon as a fresh one.