Egg Size Substitution Calculator

A UK large egg holds about 57g of liquid (out of shell) and a medium about 50g, so you need roughly 1.14 medium eggs per large egg. The authoritative UK ratio is 6 large = 7 medium (and 4 large = 5 medium). For small numbers, weighing is more precise — match the total egg-liquid weight rather than counting.

Yes, especially in recipes that rely on eggs for structure like sponge cakes, choux pastry, and meringues. A difference of 1-2 eggs worth of weight can significantly affect texture and rise. For recipes with 1-2 eggs it matters less.

Most UK recipes assume large eggs (63-73g in shell, about 57g of liquid). If a recipe does not specify, use large eggs. American recipes also typically use large eggs, but a US large is smaller — about 57g in shell (roughly 50g of liquid), which is closer to a UK medium. A UK large holds noticeably more egg, so for egg-heavy bakes it is worth weighing rather than assuming US and UK large are interchangeable.

Absolutely. Weighing is the most accurate method. Crack the eggs into a bowl, weigh the liquid, and match the total weight the recipe needs. This is especially useful when substituting sizes results in an awkward fraction.