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Convert eggs to grams for precise baking measurements
Formula: Grams = Eggs × 50g
1 egg × 50 = 50g
| Number of Eggs | Grams (g) | Ounces (oz) |
|---|---|---|
| 1 egg | 50g | 1.76 oz |
| 2 eggs | 100g | 3.53 oz |
| 3 eggs | 150g | 5.29 oz |
| 4 eggs | 200g | 7.05 oz |
| 5 eggs | 250g | 8.82 oz |
| 6 eggs | 300g | 10.58 oz |
| 8 eggs | 400g | 14.11 oz |
| 10 eggs | 500g | 17.64 oz |
| 12 eggs | 600g | 21.16 oz |
| 15 eggs | 750g | 26.46 oz |
| 18 eggs | 900g | 31.75 oz |
| 24 eggs | 1200g | 42.33 oz |
A large egg without its shell weighs approximately 50 grams. This breaks down into about 33 grams for the egg white and 17 grams for the yolk. The shell itself adds about 5-6 grams to the total weight. Understanding these proportions is crucial for professional baking and cooking, especially when scaling recipes or substituting eggs. The USDA defines egg sizes by weight per dozen, not individual eggs, which is why there can be slight variations within the same carton.
Converting eggs to grams depends on what you're measuring:
Eggs come in various sizes, each with different weights. Medium eggs weigh about 44g, large eggs 50g, extra-large 56g, and jumbo 63g (all weights without shell). Most recipes assume large eggs unless otherwise specified. When a recipe calls for a specific number of eggs, using the wrong size can significantly affect the outcome, especially in delicate baked goods like soufflés or angel food cake.
One large egg without the shell weighs approximately 50 grams total. This consists of about 33 grams of egg white and 17 grams of egg yolk. With the shell, a large egg weighs approximately 55-57 grams.
For most recipes using 1-3 eggs, size differences won't matter much. However, for recipes requiring many eggs or delicate baking like macarons, it's better to weigh your eggs. You can substitute by weight: if a recipe calls for 3 large eggs (150g), you could use 3.4 medium eggs or 2.7 extra-large eggs.
Beat the egg(s) in a bowl and measure by weight. For half a large egg, you need 25g of beaten egg. For recipes requiring just egg whites or yolks, separate eggs and weigh the component you need. One egg white is about 33g, so half a white would be 16-17g.
Weighing eggs ensures consistency, especially when scaling recipes or in professional baking. Eggs can vary in size even within the same carton. Weighing is particularly important for recipes where egg content critically affects texture, like genoise cake, macarons, or angel food cake.
Temperature doesn't change the weight of an egg, but it does affect how it performs in recipes. Cold eggs are easier to separate, while room temperature eggs incorporate better into batters and create more volume when beaten. Always weigh eggs at the temperature you'll use them.
For whole large eggs (50g each), you would need 5 eggs to equal 250g. For egg whites only (33g each), you'd need approximately 7.6 whites (about 8 eggs). For yolks only (17g each), you'd need approximately 14.7 yolks (about 15 eggs).