Egg Size Substitution Calculator
Have medium eggs but the recipe wants large? Work out how many eggs of your size match the recipe by liquid weight.
How it works
Total egg = recipe count × recipe-size weight · Eggs to use = round(total ÷ your-size weight)
Recipes assume large eggs by default, and the difference between sizes is real — a jumbo egg carries about two-thirds more liquid than a small one. The fix is to match by weight of egg rather than by count: multiply the recipe’s egg count by the weight of the size it wants, then divide by the weight of the eggs you have. For one or two eggs the difference rarely matters, but in cakes and custards with three or more, matching by weight protects the texture. When the exact figure lands on a fraction, beat an extra egg and add part of it for best accuracy.
Worked example
A cake calls for 3 large eggs (about 50 g each), so 150 g of egg. You only have medium eggs at about 44 g. Dividing 150 ÷ 44 = 3.41, which rounds to 4 medium eggs — or beat 4 and hold back a little for precision.
Frequently asked questions
What egg size do recipes assume?
Almost all recipes are written for large eggs (about 50 g of egg without shell) unless they say otherwise. If a recipe does not state a size, treat it as large.
When does egg size actually matter?
It matters most in baking, where eggs provide structure and moisture — cakes, custards and meringues. For scrambled eggs or a single egg in a large batch, the difference between medium and large is negligible.
How do I use a fractional egg?
Crack and whisk one extra egg, then add the fraction by volume or weight — a large egg is about 3 tablespoons of liquid, so half an egg is roughly 1½ tablespoons. Reserve the rest for another use.
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This calculator is for educational purposes. Double-check important results before acting on them.