The following information is from the American Egg Board.Egg Size Equivalents – Egg Conversion Charts
Egg Size Equivalents
The correct egg size can be important in recipes with exacting measurement requirements, such as cakes. At other times it doesn’t matter.
Egg Conversions:
These approximations are based on a large (2-oz) egg. Other egg sizes may be more or less than the amounts listed below.
Whole Eggs
3 whole eggs = 1/2 cup
1 whole egg = 3 tablespoons
1/2 whole egg = 4 teaspoons
Yolks
6 to 7 egg yolks = 1/2 cup
1 egg yolk = 1 tablespoon
Whites
4 to 6 egg whites = 1/2 cup
1 egg white = 2 tablespoons
Dried or Powdered Eggs
1 egg = 2 tablespoons
egg powder + 2 tablespoons warm water
To substitute another size egg in your baking, check the following charts.
Size Equivalents
1 | 1 | 1 | 1 | 1 |
2 | 2 | 2 | 2 | 3 |
3 | 2 | 3 | 3 | 4 |
4 | 3 | 4 | 5 | 5 |
5 | 4 | 4 | 6 | 7 |
6 | 5 | 5 | 7 | 8 |
To Make 1 Cup
Jumbo | 4 | 5 | 11 |
X-Large | 4 | 6 | 12 |
Large | 5 | 7 | 14 |
Medium | 5 | 8 | 16 |
Small | 6 | 9 | 18 |
Learn All About Eggs and How To Cook Them – Lots of interesting information regarding eggs.
Baked (Shirred) Eggs
In France, this basic methods of baked eggs is called oeufs en cocotte.
Boiling
Eggs
According to the American Egg Board, the terms “hard-boiled” and “soft-boiled” eggs are really misnomers, because boiling eggs makes them tough and rubbery. Instead, these eggs should be “hard-” or “soft-cooked” in hot (still) water.
Coddled Eggs
Coddled eggs are made by very briefly immersing an egg in the shell in boiling water (to cook in water just below the boiling
point) to slightly cook or coddle them.
Deviled Eggs
Deviled eggs have their roots in ancient Roman recipes with the first published recipes for stuffed, boiled eggs were from medieval Europe. In the 17th century, this was a common way to prepare eggs. They were not called “deviled” until the 18th Century, in England.
Fried Eggs – Perfect Fried Egg
A French technique that very slowly cooks the eggs in butter.
Microwave Eggs
How to microwave poached eggs, fried eggs, scrambled eggs, and boiled eggs.
Poached Eggs
The best eggs for poaching are the
freshest eggs you can find. If eggs are more than a week old, the whites thin out. Whites of fresh eggs will gather compactly around the yolk, making a rounder, neater shape.
Scrambled Eggs/Omelets
Scrambled eggs make a delicious and quick meal, but there is a little science to getting them just right. The secret to successfully scrambling eggs is slow cooking (you
need low, gentle heat).
Brunch Recipes
Egg Recipes
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Large Egg - If recipe does not indicate size required, it is referring to Large
In Shell
57 grams
Without Shell
50 grams
White Only
30 grams
Yolk Only
18 grams
Liquid Egg Products
To substitute for 1 large egg
4 tablespoons (50 mL)
Liquid Egg Whites
To substitute 1 large egg white
2 tablespoons (30 mL)
Butter
1/8 cup
28 g
.56 oz
1/4 cup
57 g
1.13 oz
1/3 cup
76 g
2.82 oz
1/2 cup
113 g
4 oz
2/3 cup
160 g
5.64 oz
3/4 cup
180 g
6.34 oz
1 cup
227 g
8 oz
All Purpose Flour & Confectioner's Sugar (Powdered Sugar)
1/8 cup
16 g
.56 oz
1/4 cup
32 g
1.13 oz
1/3 cup
43 g
1.5 oz
1/2 cup
64 g
2.25 oz
2/3 cup
85 g
3 oz
3/4 cup
96 g
3.38 oz
1 cup
128 g
4.5 oz
Bread Flour
1/8 cup
17 g
.60 oz
1/4 cup
34 g
1.2 oz
1/3 cup
45 g
1.6 oz
1/2 cup
68 g
2.4 oz
2/3 cup
90 g
3.2 oz
3/4 cup
102 g
3.60 oz
1 cup
136 g
4.8 oz
Rolled Oats
1/4 cup
21 g
.75 oz
1/3 cup
28 g
1 oz
1/2 cup
43 g
1.5 oz
1 cup
85 g
3 oz
~White Sugar~
2 Tbsp
25 g
.89 oz
1/4 cup
50 g
1.78 oz
1/3 cup
67 g
2.37 oz
1/2 cup
100 g
3.55 oz
2/3 cup
134 g
4.73 oz
3/4 cup
150 g
5.3 oz
1 cup
201 g
7.05 oz
~ Packed Brown Sugar ~
1/4 cup
55 g
1.9 oz
1.3 Cup
73 g
2.58 oz
1/2 cup
110 g
3.88 oz
1 cup
220 g
7.75 oz
~ Honey, Molasses & Syrup ~
2 Tbsp
43 g
1.5 oz
1/4 cup
85 g
3 oz4
1/3 cup
113 g
4 oz
1/2 cup
170 g
6 oz
2/3 cup
227 g
8 oz
3/4 cup
255 g
9 oz
1 cup
340 g
12 oz