What are UK egg sizes by weight?

UK egg sizes are: Small (under 53g, average ~48g), Medium (53-63g, average ~58g), Large (63-73g, average ~68g), and Very Large (73g+, average ~78g). These weights include the shell, which accounts for about 10% of total weight.

What size eggs do most recipes use?

Most UK recipes are written for large eggs (63-73g) unless otherwise stated. If a recipe just says "eggs" without specifying a size, assume large. American recipes typically use "large" eggs which are slightly smaller than UK large.

How do I use a fraction of an egg?

Beat the egg thoroughly, then weigh it and use the required fraction by weight. For example, if you need 1.5 medium eggs (about 87g total), beat 2 eggs and weigh out 87g. The remaining beaten egg can be used as an egg wash.

Does egg size really matter in baking?

Yes, especially in recipes where eggs provide the main structure or moisture — such as cakes, meringues, and custards. Using the wrong size can mean too much or too little moisture, affecting the texture significantly. For something like a crumble topping, it matters less.

Are UK and US egg sizes the same?

No. US Large eggs weigh about 57g (without shell), which is close to UK Medium. US Extra Large is closer to UK Large. Always check whether a recipe uses UK or US measurements before converting.

BakeCalcs

Egg Size Converter

Convert recipes between small, medium, large, and very large UK eggs by weight.

Recipe Calls For (Size)

Number of Eggs in Recipe

You Have (Size)

How We Calculate This

This converter calculates the total weight of eggs called for in the recipe, then divides by the average weight of the target egg size to determine how many you need.

The Formula

Total egg weight = Number of eggs x Weight per egg (original size)
Converted quantity = Total weight / Weight per egg (target size)

UK Egg Weights

Small: ~48g (28g white, 14g yolk)
Medium: ~58g (34g white, 17g yolk)
Large: ~68g (40g white, 20g yolk)
Very Large: ~78g (46g white, 23g yolk)

Frequently Asked Questions

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Last updated: February 2026

All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.