Egg Size Substitution Calculator
Recipes are almost always written for large eggs — find out how many of another size actually matches.
Standard egg weights (out of shell, approx.)
| Size | Weight |
|---|---|
| Small | 43 g (1.5 oz) |
| Medium | 50 g (1.75 oz) |
| Large | 57 g (2 oz) |
| Extra large | 64 g (2.25 oz) |
| Jumbo | 71 g (2.5 oz) |
Why the substitution is based on total weight
The calculation multiplies the recipe's egg count by the recipe size's weight to get a target total weight, then divides that by the size you have — this is exactly what matters, since a recipe cares about how much egg (protein, fat, moisture) goes in, not how many individual eggs that happens to be.
Fractional results are normal, not a sign of a mistake
Egg sizes don't divide evenly into each other, so a result like "2.6 medium eggs" is expected, not an error — for small adjustments like this, crack the eggs into a bowl, whisk them together, and measure out the equivalent weight (about 28g per large egg) rather than trying to use a fraction of a whole egg some other way.
When egg size barely matters at all
For a single egg in a large-batch recipe (a big batch of cookies, a full-size cake), the difference between one egg size and another is usually too small to notice in the final result — this substitution matters most in small-batch recipes where eggs make up a bigger share of the total wet ingredients, like a single-layer cake or a custard.