Quick Answer
One large egg weighs about 50 g without the shell (yolk ~17 g, white ~33 g). Two large eggs = 100 g, which is roughly the "2 eggs" a 1-cup recipe of beaten egg implies (1 cup beaten egg ≈ 240 g). For baking, weigh eggs in grams when a recipe calls for gram amounts - it removes the size variation between small, large, and extra-large eggs.
Key Facts
- 1 large egg (US) = 50 g without shell
- Egg white = 33 g, egg yolk = 17 g (per large egg)
- 1 cup of beaten egg ≈ 240 g (≈ 4.8 large eggs)
- Small = 44 g, extra-large = 56 g
- Weighing in grams removes egg-size variation from recipes
Frequently Asked Questions
How many grams is 1 egg?
A US large egg weighs about 50 g without the shell. Small ≈ 44 g, extra-large ≈ 56 g. The yolk is ~17 g and the white ~33 g.
How many grams in 2 eggs?
Two large eggs weigh about 100 g without shells. Many recipes that say "2 eggs" mean roughly 100 g of total egg.
How many eggs in 1 cup?
One cup of beaten egg is about 240 g, which equals roughly 4.8 large eggs. Recipes usually never call for "1 cup of eggs" - if you see it, it means beaten egg.
Does egg weight matter in baking?
Yes, for precision. A 4 g difference per egg compounds across 4 eggs (16 g ≈ 1/3 cup flour). Professional and metric recipes weigh eggs to remove size variation.