Egg Conversion Calculator - Whole Eggs, Whites & Yolks
Convert between whole eggs, egg whites, and egg yolks with precise measurements. Perfect for baking substitutions, meringues, and recipes requiring specific egg components.
Egg Component Calculator
Quick Select:
Quick Egg Conversions
Standard Measurements:
- • 1 large egg = 3 tablespoons
- • 1 egg white = 2 tablespoons
- • 1 egg yolk = 1 tablespoon
- • 1 large egg = 50g (without shell)
Common Substitutions:
- • 1 whole egg = 2 egg whites
- • 1 whole egg = 3 egg yolks (richness)
- • 2 egg yolks = 1 whole egg (binding)
- • 3 tbsp liquid eggs = 1 whole egg
Chef Steven Harty
Professional Chef
30+ years experience
30+ years professional experience, trained under Rick Bayless. Specializes in precision cooking.
Education
Culinary Training under Chef Rick Bayless
Complete Egg Conversion Chart
| Whole Eggs | Egg Whites | Egg Yolks | Tablespoons | Cups |
|---|---|---|---|---|
| 1 large egg | 1 white + 1 yolk | 1 white + 1 yolk | 3 tbsp | 3/16 cup |
| 2 large eggs | 4 whites | 6 yolks | 6 tbsp | 3/8 cup |
| 3 large eggs | 6 whites | 9 yolks | 9 tbsp | 9/16 cup |
| 4 large eggs | 8 whites | 12 yolks | 12 tbsp | 3/4 cup |
| 5 large eggs | 10 whites | 15 yolks | 15 tbsp | 15/16 cup |
| 6 large eggs | 12 whites | 18 yolks | 18 tbsp | 1 1/8 cup |
Component-Only Conversions
| Egg Whites | Tablespoons | Cups | Weight (grams) |
|---|---|---|---|
| 1 white | 2 tbsp | 1/8 cup | 30g |
| 4 whites | 8 tbsp | 1/2 cup | 120g |
| 8 whites | 16 tbsp | 1 cup | 240g |
| Egg Yolks | Tablespoons | Cups | Weight (grams) |
|---|---|---|---|
| 1 yolk | 1 tbsp | 1/16 cup | 18g |
| 4 yolks | 4 tbsp | 1/4 cup | 72g |
| 12 yolks | 12 tbsp | 3/4 cup | 216g |
Egg Size Guide
| Size | Weight (oz) | Weight (grams) | Tablespoons | When to Use |
|---|---|---|---|---|
| Small | 1.5 oz | 43g | 2.5 tbsp | Rare in stores, specialty use |
| Medium | 1.75 oz | 50g | 2.75 tbsp | Older hens, less common |
| Large | 2 oz | 57g | 3 tbsp | STANDARD for all recipes |
| Extra Large | 2.25 oz | 64g | 3.5 tbsp | Adjust recipes slightly |
| Jumbo | 2.5 oz | 71g | 4 tbsp | Reduce count in recipes |
Important: All recipes assume LARGE eggs unless otherwise specified. If using different sizes, adjust quantities: 5 medium = 4 large, 4 extra-large = 5 large, 3 jumbo = 4 large.
Egg Substitutions for Baking
Whole Egg Substitutes
- •Flax egg: 1 tbsp ground flaxseed + 3 tbsp water (let sit 5 min). Best for binding in quick breads, muffins.
- •Chia egg: 1 tbsp chia seeds + 3 tbsp water (let sit 5 min). Similar to flax, adds omega-3s.
- •Applesauce: 1/4 cup unsweetened applesauce. Adds moisture, reduces fat. Good for muffins, cakes.
- •Mashed banana: 1/4 cup (1/2 medium banana). Adds flavor, works in quick breads, pancakes.
- •Commercial egg replacer: Follow package directions (usually 1.5 tsp powder + 3 tbsp water).
Egg White Substitutes
- •Aquafaba: 3 tbsp chickpea liquid (from canned chickpeas) = 1 egg white. Whips into meringue!
- •Agar powder: 1 tbsp agar + 1 tbsp water (whip, refrigerate, re-whip). For binding, not leavening.
- •2 egg whites = 1 whole egg: Reduces fat/cholesterol. Makes baked goods lighter, less rich.
Egg Yolk Substitutes
- •Lecithin: 1.5 tbsp soy/sunflower lecithin = 1 yolk (for emulsification).
- •Silken tofu: 1/4 cup blended = 1 yolk (for custards, adds protein).
Egg Storage & Freshness
Whole Eggs in Shell
- • Refrigerator: 3-5 weeks from purchase date
- • Location: Store in original carton on shelf, NOT door (temp fluctuates)
- • Freshness test: Float test—fresh eggs sink, old eggs float
- • Best by date: Eggs often good 3-5 weeks past printed date
Separated Eggs
- • Raw whites: 2-4 days refrigerated, 12 months frozen
- • Raw yolks: 2-4 days refrigerated (cover with water), 12 months frozen
- • Whole beaten: 2-4 days refrigerated, 12 months frozen
- • Hard-boiled: 1 week refrigerated (in shell), don't freeze
Freezing Tips
Never freeze eggs in shell (they expand and crack). Freeze separated or beaten:
- • Whites: Freeze in ice cube tray (1 white per cube), then transfer to bag
- • Yolks: Add 1/8 tsp salt OR 1.5 tsp sugar per 4 yolks before freezing (prevents gelling)
- • Whole: Beat lightly, freeze in measured portions (label with amount)
- • Thawing: Thaw overnight in fridge, use within 24 hours
Baking with Eggs - Pro Tips
Room Temperature Eggs
Why it matters: Room temp eggs (70°F) incorporate into batter better, creating more volume and even texture.
Quick method: Place cold eggs in bowl of warm (not hot) water for 5-10 minutes.
When it's critical: Cakes, meringues, soufflés. Less important for cookies, quick breads.
Separating Eggs
Cold vs. warm: Separate when cold (yolk is firmer, less likely to break). Then let whites warm to room temp before whipping.
3-bowl method: Crack over one bowl, transfer white to second bowl, yolk to third. If yolk breaks, it only ruins one white.
No yolk in whites: Even tiny amount of yolk (fat) prevents whites from whipping to peaks.
Whipping Egg Whites
Bowl must be clean & dry: Any fat, oil, or water prevents proper whipping. Use glass or metal bowl (plastic can retain fat).
Copper bowl trick: Copper reacts with egg proteins, creating more stable foam. Or add 1/8 tsp cream of tartar per white to regular bowl.
Soft peaks (meringue cookies, folding into batter): Tips curl over when beaters are lifted. Takes 3-4 minutes.
Stiff peaks (meringue frosting, soufflés): Tips stand straight up. Takes 5-7 minutes. Don't overbeat (becomes dry, grainy).
Adding sugar: Add gradually after soft peaks form. 2 tbsp sugar per white for stable meringue.
Frequently Asked Questions
How many egg whites equal one whole egg?
2 egg whites = 1 whole egg for most baking purposes. This substitution reduces fat and cholesterol while maintaining protein content. Result will be lighter, less rich. Works well in cakes, muffins, cookies. For binding (like meatloaf), use 2 tablespoons water + 1 tablespoon oil + 2 egg whites.
Can I substitute egg yolks for whole eggs?
2 egg yolks = 1 whole egg for binding, 3 yolks = 1 egg for richness. Yolks provide fat, richness, and emulsification. Use 2 yolks when you need binding power (custards, ice cream). Use 3 yolks for ultra-rich results (crème brûlée, pasta dough). You'll lose the leavening power of whites, so not ideal for cakes that need lift.
How many tablespoons is one egg?
1 large egg = 3 tablespoons (approximately 1/4 cup minus 1 tablespoon). More precisely: 1 whole egg = 3 tbsp, 1 egg white = 2 tbsp, 1 egg yolk = 1 tbsp. This measurement is useful when using liquid eggs from a carton or when recipes specify eggs in tablespoons.
Can I use medium eggs instead of large?
5 medium eggs = 4 large eggs. If recipe calls for 4 large eggs and you only have medium, use 5 medium eggs. For 2 large eggs, use 2-3 medium (2 will work in most recipes, use 3 for extra insurance). Large eggs are standard in all recipes—using different sizes requires adjustment.
Are brown eggs different from white eggs?
No nutritional difference—only shell color. Hen breed determines shell color (white hens lay white eggs, brown/red hens lay brown eggs). Taste, nutrition, and cooking properties are identical. Brown eggs often cost more due to larger hens requiring more feed, not superior quality. Yolk color (pale vs. deep orange) depends on hen's diet, not shell color.
How do I know if an egg is still good?
Float test: Place egg in bowl of water. Fresh eggs sink and lay flat. Eggs 1-2 weeks old sink but stand on end. Eggs 3+ weeks old float (still safe if no odor). Bad eggs smell sulfurous when cracked. Eggs are usually good 3-5 weeks past sell-by date if refrigerated. When in doubt, crack into separate bowl and smell before adding to recipe.
Can I freeze eggs for later use?
Yes, but never freeze in shell. Beat whole eggs lightly (don't incorporate air), freeze in measured portions (label amount). Egg whites freeze perfectly without prep. Egg yolks need 1/8 tsp salt or 1.5 tsp sugar per 4 yolks to prevent gelling. Frozen eggs last 12 months. Thaw in fridge overnight, use within 24 hours. Great for using extra eggs before they expire.
Why do some recipes call for just egg yolks or whites?
Different properties: Yolks add richness, fat, emulsification (custards, ice cream, hollandaise, pasta). Whites add structure, leavening, protein (meringues, angel food cake, macarons, soufflés). Using only one component creates specific textures and results impossible with whole eggs. Save unused portion for another recipe or freeze.
What are liquid eggs and can I substitute them?
Liquid eggs are pasteurized eggs in cartons. 1/4 cup liquid eggs = 1 large egg. Available as whole eggs, whites only, or egg substitute (with added ingredients). Convenient, safe to taste raw (pasteurized), longer shelf life. Work identically in cooking. Egg whites-only product can't be whipped to peaks (already beaten). Check label for exact substitution ratios.
Do I need to bring eggs to room temperature?
Yes for cakes, meringues, soufflés. Optional for cookies, quick breads.Room temp eggs (70°F) emulsify better with butter/sugar, creating more volume and even texture. Quick method: submerge cold eggs in warm water for 5-10 minutes. For recipes where eggs are just binding (cookies, brownies), cold eggs work fine. Never microwave eggs in shell.
Chef Steven Harty
Professional Chef | 30+ Years Experience
Chef Harty brings over 30 years of professional culinary experience, having trained under renowned chef Rick Bayless. He specializes in precision cooking and measurement accuracy, ensuring all our cooking conversions and ingredient calculations are tested and verified in real kitchen conditions.
View LinkedIn Profile