Egg Size Converter
Convert between small, medium, large and extra-large eggs in recipes. Free egg size converter with weight guide. Substitute eggs accurately for any recipe.
Egg Substitution Calculator
Substitution
Use 2.5 Medium (UK) eggs in place of 2 Large (UK) eggs.
Approximate — beat the eggs and use the right weight.
UK & US Egg Size Guide
| UK Size | UK Weight | US Size | US Weight |
|---|---|---|---|
| Small (UK) | — | Small (US) | 43–49g |
| Medium (UK) | 53–63g | Medium (US) | 49–56g |
| Large (UK) | 63–73g | Large (US) | 56–63g |
| Very Large (UK) | 73–90g | Extra Large (US) | 63–70g |
| — | — | Jumbo (US) | 70–99g |
When a recipe just says "egg" or "eggs", it means large (UK or US). UK large = 63–73g, US large = 56–63g — very similar in practice.
How to use this tool
Select how many eggs your recipe calls for
Use the stepper to set the egg count, then select the size specified in the recipe (small, medium, large, or very large).
Choose your available size
Select the size of eggs you have available. The tool calculates how many of your size equals the recipe quantity.
Check the size comparison table
The reference table shows UK and US egg sizes side by side with weights, making it easy to understand size equivalences at a glance.
Tips
For most baking recipes (cakes, cookies, muffins), one-for-one egg substitution between adjacent sizes makes negligible difference.
For egg-critical recipes (choux pastry, macarons, soufflés), use the correct size or measure eggs by weight — crack into a bowl and weigh.
Room temperature eggs incorporate more easily into batters and produce better volume when whipped. Remove from the fridge 30 minutes before baking.
Older eggs whip more easily due to thinner whites — good for meringues. Very fresh eggs are better for poaching where the white needs to hold together.
About this egg size converter tool
Egg size matters more than most bakers realise. A large egg contains approximately 58g of edible content (white + yolk); a medium egg contains approximately 50g — a 16% difference. For a recipe using 4 eggs, this adds up to 32g of extra liquid and protein, which can measurably affect texture, rise, and set. For casual baking, adjacent sizes are interchangeable; for precision baking, the difference matters.
UK and US egg sizing systems use different weight categories with the same descriptive names. A UK large egg (63–73g) is heavier than a US large egg (approximately 57g without shell). This causes confusion when following American recipes: if a US recipe calls for 3 large eggs and you use UK large eggs, you are adding slightly more than intended. For most recipes this is negligible; for delicate recipes it is worth knowing.
The practical approach to egg substitution: count the total egg weight the recipe needs (number × weight per egg for the specified size), then divide by the weight of your available size. Round to the nearest whole egg — cracking and using two-thirds of an egg is impractical in most kitchens. For very large recipe quantities where the rounding error matters, beat the eggs together and measure the required weight or volume.
Most UK supermarkets sell predominantly medium and large eggs; very large eggs are less common. Free-range and organic eggs tend to run smaller than caged equivalents at the same nominal size classification. If your large free-range eggs seem small, they probably are at the lower end of the large range — adjust accordingly.
Frequently asked questions
Related tools
Butter Converter
Convert butter between grams, cups, tablespoons and sticks
Try it free →Baking Powder Calculator
Get the right amount of baking powder for your recipe
Try it free →Self-Raising Flour Calculator
Make self-raising flour from plain flour and baking powder
Try it free →