How much does an egg white weigh?

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.

How much does an egg yolk weigh?

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.

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 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.

BakeCalcs

Egg White and Yolk Weight Calculator

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

Egg SizeUK egg sizes: Small, Medium, Large, Very Large

Number of Eggs

Number of eggs in the recipe

How We Calculate This

This calculator uses the British Egg Information Service (egginfo.co.uk) average white and yolk weights to break down total egg weight into white, yolk, and shell components by size and quantity. The white and yolk figures are the measured edible portions; the shell is the remainder so all three always add up to the whole-egg weight.

Egg Composition by Size (BEIS averages)

Small (~48g): 28.5g white, 12.6g yolk, ~6-7g shell
Medium (~58g): 35.3g white, 14.8g yolk, ~8g shell
Large (~68g): 42g white, 17.1g yolk, ~9g shell
Very Large (~78g): 49.4g white, 19g yolk, ~10g shell

Proportions

White = approximately 70% of the edible egg (white + yolk)
Yolk = approximately 29% of the edible egg (about a quarter of the whole egg with shell)
Shell = approximately 12-13% of the whole-egg weight

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.