Egg White and Yolk Weight Calculator

Using the British Egg Information Service averages: Small ~28.5g, Medium ~35.3g, Large ~42g, Very Large ~49.4g. The white makes up roughly 70% of the edible egg weight (excluding the shell). These are averages and individual eggs vary slightly.

British Egg Information Service averages by size: Small ~12.6g, Medium ~14.8g, Large ~17.1g, Very Large ~19g. The yolk is about 29% of the edible egg (white + yolk), or roughly a quarter of the whole egg including shell. Yolks are fairly consistent compared with whites.

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.

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.

Yes — the shell is roughly 12-13% of the whole-egg weight. A large egg at about 68g total has around 9g of shell, leaving approximately 59g of edible egg (42g white + 17g yolk). This calculator shows shell weight separately and you can adjust the shell percentage under Advanced Options.