Egg Size Conversion Calculator

Calculator

From system US (typical) Metric (grams)

Pick the reference size table.

From size Peewee — 42 g Small — 49 g Medium — 56 g Large — 63 g Extra Large — 70 g Jumbo — 77 g

Uses average grams per egg.

Egg count

Supports batches for flock planning.

Convert part Whole egg Egg whites Egg yolks

Whole, whites, or yolks.

To system US (typical) Metric (grams)

Choose target standard.

To size Peewee — 42 g Small — 49 g Medium — 56 g Large — 63 g Extra Large — 70 g Jumbo — 77 g

Output is an equivalent egg count.

Rounding No rounding Nearest 0.25 egg Nearest 0.5 egg Nearest whole egg Always round up Always round down

Round for practical measuring.

Egg density (g/ml)

Used only for ml, cups, and tbsp.

Submit

Example data table

Notes for backyard flocks

Why egg size conversion matters in garden kitchens

Garden-to-table cooking often mixes fresh eggs with pantry staples. When a recipe expects one size but your flock lays another, volume measures can drift and change texture. This calculator standardizes eggs by weight so batters, custards, and enriched doughs stay consistent across seasons. It is especially useful when pullets lay smaller eggs and mature hens lay larger ones.

Typical weight ranges used for quick planning

Size groups are represented by average grams per egg, which is practical for home use. For example, a Large reference is treated as about 63 g, while a Medium reference is about 56 g. The metric set maps to common S, M, L, and XL groupings. Using averages keeps the math stable for batch planning, even when individual eggs vary by a few grams.

Whole eggs, whites, and yolks for flexible recipes

Many garden recipes separate eggs for meringues, mayonnaise, or rich curds. The calculator includes typical edible-part ratios, so you can compare whites-to-whites or yolks-to-yolks between sizes. This helps when scaling lemon curd for canning jars, or when standardizing egg whites for seedlings-starting treats at community events.

Rounding options that match real kitchen workflow

Conversions often produce fractional eggs. Rounding to the nearest quarter or half egg supports practical measuring, such as cracking an extra egg and using part of it. “Always round up” is useful for binding mixtures like veggie fritters, while “always round down” can prevent over-enrichment in light cakes.

Weight-to-volume estimates for mixing and storage

For quick prep, total grams are also converted into milliliters using an adjustable density value. This provides approximate tablespoons and cups for mixing bowls, freezer portions, or dehydrated mix calculations. For best accuracy, weigh a sample of your eggs and choose the closest size category, then use the same settings whenever you repeat the recipe.

FAQs

1) Can I convert eggs from my backyard flock reliably?

Yes. Use the closest size category for your typical eggs. For better precision, weigh three eggs, average the grams, and pick the nearest size. The calculator then keeps your recipes consistent across weeks.

2) Why do I see fractional egg results?

Egg weights rarely match perfectly between size groups. The fraction represents the weight equivalent. Use rounding options to match how you cook, or measure part of an egg by weight for accuracy.

3) Do whites and yolks convert differently than whole eggs?

They can. Whites and yolks make up different portions of the egg. The calculator applies typical ratios so conversions stay comparable when you are using separated parts in sauces, baking, or preserving.

4) What density should I use for ml and cup estimates?

The default works well for most kitchens. If you weigh eggs and also measure their liquid volume, adjust density slightly until the ml estimate matches your observations. This improves repeatable portioning.

5) Is this useful for recipe scaling and meal prep?

Absolutely. Convert to the size listed in a recipe, then scale up by count while keeping total grams consistent. This supports bulk baking, freezer breakfast mixes, and predictable batch yields.

6) Does cooking method change the conversion?

The conversion is based on raw egg weight, so it applies broadly. For precision in delicate recipes, weigh the eggs you crack. For everyday cooking, the size-based averages are typically sufficient.