Egg size substitution
Most recipes — especially baking recipes — assume large eggs, but your fridge holds whatever the shop had that week. Swapping one size for another by simple count throws off the liquid balance, which matters in cakes, custards and meringues. The reliable trick is to match total egg volume rather than the number of eggs.
How it works
The tool assigns each size an average shelled weight (small 38g, medium 44g, large 50g, extra-large 56g, jumbo 63g). It multiplies the recipe’s egg count by the weight of the size the recipe assumes to get a target total weight, then divides that target by the weight of the size you actually have. The exact figure is shown alongside a rounded whole-egg count, because you usually can’t crack a fraction of an egg.
Formula: eggs needed = (recipe count × recipe-size weight) ÷ your-size weight.
Example
A recipe wants 3 large eggs and you only have medium. Target weight = 3 × 50g = 150g. Divide by 44g (medium): 150 ÷ 44 ≈ 3.4, which rounds to 3 medium eggs. The tool shows both “3 medium eggs” and the exact 3.4, so for precision you can beat a fourth medium egg and add about a third of it.
| Size | Avg shelled weight |
|---|---|
| Small | 38 g |
| Medium | 44 g |
| Large | 50 g |
| Extra large | 56 g |
| Jumbo | 63 g |
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