Baking tool
Egg-size and recipe calculator
Convert egg sizes by edible weight, scale a recipe, or work out how much white and yolk to use.
eggs
Your conversion
3.41 medium eggs
For casual baking, use 3 whole medium eggs. For precision, beat the eggs together and weigh out:
150 gwhole egg, without shell101 gwhite
50 gyolk
International size guide
“Large” is not universal.
Carton classes use shell-on weight, while the calculator uses approximate edible contents. Weighing beaten egg is the safest method for sensitive baking.
MarketMediumLargeExtra large
US minimum average49.6 g56.7 g63.8 g
EU / UK range53–<63 g63–<73 g≥73 g
Canada minimum49 g56 g63 g
Carton weights include the shell. US values are minimum net dozen weights converted to an average per egg.
Substitution guide
Replace the function, not just the egg.
Eggs can bind, aerate, emulsify, enrich and set. The best alternative depends on the recipe.
Best approach
Cakes, muffins and quick breads
Binding, moisture and some lift all matter.
Watch out: Do not assume one swap will behave identically in a delicate sponge.
- Commercial egg replacer: usually the most predictable; follow its label.
- Ground flax gel: useful for binding in robust muffins and loaf cakes.
- Plain yoghurt or fruit purée: adds moisture but can make the crumb denser.
Large-egg edible mass uses a 50 g reference. International shell-on size classes come from USDA, EU/UK and Canadian grading standards. Exact recipe performance still depends on the formula.