Egg Size Equivalents Calculator
Recipe calls for X large eggs but you have medium / jumbo / extra-large? Convert by total egg-mass.
Result
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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.
Frequently asked
When does egg size matter?+
In baked goods with high egg ratio (custards, soufflés, cakes). For most cooking — scrambled, fried, in dough — count is fine.
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.
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