Approximate Conversions from Volume to Weight
1 large egg = 1/4 cup (4 tablespoons) = 2 ounces = 55 grams
1 large egg = 1/4 cup egg substitute liquid *
1 large egg white = 2 tablespoons = 1 ounce = 30 grams
2 large egg whites = 2 1/2 to 3 cups stiffly beaten
1 large egg yolk = 1 to 1 1/2 tablespoons = 2/3 ounces = 25 grams
1 large egg yolk = 2 tablespoons egg substitute liquid
1 dozen large eggs = 2 1/3 cups = 660 grams
1 dozen large egg whites = 1 1/2 cups = 360 grams
1 dozen large egg yolks = 7/8 cup = 300 grams
1 cup eggs = 4 to 5 large eggs
1 cup egg yolks = 11 to 12 large egg yolks
1 cup egg whites = 7 to 8 large egg whites
1 kilogram eggs (1,000 grams) = 18 large eggs
1 kilogram egg whites (1,000 grams) = 33 large egg whites
1 kilogram egg yolks (1,000 grams) = 40 large egg yolks

 

Approximate Egg Sizes and Conversions
Always use large eggs in recipes unless indicated otherwise.
Medium = 50 grams
Large = 55 grams
Extra Large = 65 grams
Jumbo = 70 grams

 

1 medium egg = 0.9 large egg
1 extra large egg = 1.18 large egg
1 jumbo egg = 1.27 large egg
1 dozen large eggs = 13 medium eggs
1 dozen large eggs = 10 extra large eggs
1 dozen large eggs = 9.5 jumbo eggs

 

Egg Substitutions
Instead of 1 whole large egg, you can use 2 egg yolks plus 1 tablespoon cold water OR 3 1/2 tablespoons thawed frozen egg or egg substitute OR 2 1/2 tablespoons powdered egg white plus 2 tablespoons water.

 

Instead of 1 large egg white, you can use 2 tablespoons thawed frozen egg white OR 1 tablespoon powdered egg white plus 2 tablespoons water.

 

*Egg Substitutes
Liquid egg products are formulated as substitutes for whole eggs. Such products contain egg white but the yolk is replaced with other ingredients such as nonfat milk, tofu, vegetable oils, emulsifiers, stabilizers, antioxidants, gum, artificial color, minerals, and vitamins.