Eggs to Grams Converter
Convert eggs to grams and grams to eggs. Supports whole eggs, yolks, and whites with different egg sizes. Get accurate weight measurements for baking and cooking.
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Conversion Results
Egg Size Reference
| Egg Size | Whole Egg | Yolk | White |
|---|---|---|---|
| Small | 38g (1.34 oz) | 12g (0.42 oz) | 26g (0.92 oz) |
| Medium | 44g (1.55 oz) | 13g (0.46 oz) | 31g (1.09 oz) |
| Large | 50g (1.76 oz) | 15g (0.53 oz) | 35g (1.23 oz) |
| Extra-Large | 56g (1.98 oz) | 17g (0.60 oz) | 39g (1.38 oz) |
| Jumbo | 63g (2.22 oz) | 19g (0.67 oz) | 44g (1.55 oz) |
Converting eggs to grams is essential for professional baking and precise recipe scaling. Different egg sizes and parts (whole eggs, yolks, whites) have different weights, and this converter helps you get accurate measurements for consistent baking results.
Understanding Egg Weights
Key facts about egg weights:
- Egg Sizes: US eggs are classified by weight: Small (38g), Medium (44g), Large (50g), Extra-Large (56g), Jumbo (63g)
- Whole Egg: A large whole egg weighs about 50g, with the yolk (15g) and white (35g) making up the total
- Yolk vs. White: The yolk is about 30% of the egg weight, while the white is about 70%
- Recipe Standard: Most recipes assume large eggs unless specified otherwise
- Professional Baking: Many professional recipes use grams for eggs to ensure consistency
Common Egg to Gram Conversions
Quick reference for large eggs:
Tips for Accurate Egg Conversions
How to convert correctly:
- Know Your Egg Size: Check the carton label - most recipes use large eggs
- Use a Kitchen Scale: For precise measurements, weigh eggs rather than counting
- Separate Carefully: When separating yolks and whites, use a clean separator to avoid contamination
- Account for Shell: Egg weights in this converter are for shelled eggs (edible portion only)
- Professional Recipes: Many European and professional recipes specify egg weights in grams
Why Convert Eggs to Grams?
Benefits of using weight measurements:
- Consistency: Eliminates variations between individual eggs
- Scaling: Easier to scale recipes up or down precisely
- Professional Standard: Most professional bakers use weight measurements
- International Recipes: Many recipes from other countries use grams for eggs
- Precision: More accurate than counting whole eggs, especially for partial eggs
Note: Egg weights are based on US Department of Agriculture standards. Actual weights may vary slightly between individual eggs. The weights provided are for shelled eggs (edible portion only). For the most accurate results, especially in professional baking, use a kitchen scale to weigh your eggs. Volume conversions (cups, tablespoons) are approximate and may vary based on how eggs are beaten or prepared.
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