How much does an egg white weigh?

The weight depends on egg size: Small ~28g, Medium ~34g, Large ~40g, Very Large ~46g. The white makes up roughly 60% of the edible egg weight (excluding the shell). These are averages and individual eggs may vary slightly.

How much does an egg yolk weigh?

The yolk weight by size: Small ~14g, Medium ~17g, Large ~20g, Very Large ~23g. The yolk accounts for about 30% of the total egg weight. Yolks are relatively consistent in weight compared to whites.

Why do recipes call for egg whites by weight?

Precise egg white weight is critical in recipes like macarons, meringues, and angel food cake where the protein content directly affects structure. Weighing rather than counting eggs ensures consistent results, especially when egg sizes vary.

What can I do with leftover yolks or whites?

Leftover whites freeze well for up to 3 months — label with the number of whites and defrost in the fridge. Use them for meringues, pavlova, or cocktail foams. Leftover yolks can make custard, ice cream base, pasta, or mayonnaise. Store yolks covered with a little water in the fridge for up to 2 days.

Does the shell weigh anything?

Yes, the shell accounts for approximately 10% of the total egg weight. A large egg at 68g total has about 7g of shell, leaving approximately 61g of edible egg. This calculator shows shell weight separately.

BakeCalcs

Egg White and Yolk Weight Calculator

Calculate the weight of egg whites and yolks by egg size and quantity.

Egg Size

Number of Eggs

How We Calculate This

This calculator uses average UK egg data to break down total egg weight into white, yolk, and shell components based on size and quantity.

Egg Composition by Size

Small (48g): 28g white, 14g yolk, ~5g shell
Medium (58g): 34g white, 17g yolk, ~6g shell
Large (68g): 40g white, 20g yolk, ~7g shell
Very Large (78g): 46g white, 23g yolk, ~8g shell

Proportions

White = approximately 60% of total weight (minus shell)
Yolk = approximately 30% of total weight
Shell = approximately 10% of total weight

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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.