How do I get a partial egg?

Crack and whisk in a bowl, weigh, use the proportion needed (e.g. for 0.5 egg → ~25g of whisked liquid).

White vs. yolk ratio?

About 60/40 by mass. Larger eggs have proportionally more white.

What's "jumbo" — really jumbo?

USDA jumbo is ≥30 oz/dozen, so ~63g per egg shell-out. They're large but not extreme.

Liquid egg substitute?

Carton "liquid egg" (whisked whole egg, pasteurized) substitutes by weight: 50g liquid = 1 large egg.

Egg Size Equivalents Calculator

Recipe calls for X large eggs but you have medium / jumbo / extra-large? Convert by total egg-mass.

Result

Eggs you need

4.55 (round to 5)

Recipe needs 200 g of egg; each med egg = 44 g.

Recipe4 × large eggs (200 g)
Your eggsmed (44 g each)
Exact count4.545
Rounded down4
Rounded up5

Step-by-step

Recipe mass needed = 4 × 50 = 200 g.
Eggs you have = 200 / 44 = 4.545.
For baking: round up + crack the extra into a measure for partial use.

How to use this calculator

Enter how many eggs the recipe calls for.
Pick the size the recipe specifies.
Pick what you actually have.
Crack the rounded-up count and weigh out exactly the needed mass for precision.

About this calculator

In USDA egg grading: small = 38g, medium = 44g, large = 50g, extra-large = 56g, jumbo = 63g (without shell). Recipes assume large unless stated. Substituting size is straightforward by total mass: 4 large = 200g, ≈ 4.5 medium or 3.6 jumbo. For cakes and custards where egg ratio matters, weigh; for cookies and most savory dishes, count is fine. Bakeries weigh — 200g of egg is 200g whether it's 4 large or 3.5 jumbo.