How many eggs make 80g? A guide to accurate kitchen conversions

January 10, 2026 •

4 min read

According to the USDA, a standard large egg weighs approximately 50 grams, which means it takes more than one to reach 80 grams. However, the exact answer to "how many eggs make 80g?" depends on the size of the eggs you have, as weights vary significantly between different grades.

Quick Summary

Accurate egg measurements are crucial for successful baking, and this guide provides clear weight conversions for medium, large, and extra-large eggs. Learn why a kitchen scale is the most reliable tool and how to precisely measure 80g of whole egg, whites, or yolks for your recipes.

Key Points

Medium Eggs: Approximately 1.5 medium eggs (47-54g each) are needed for 80g, requiring measurement with a scale.
Large Eggs: It takes about 1.3 large eggs (54-61g each) to make 80g; use a scale for accuracy.
Extra-Large Eggs: Around 1.2 extra-large eggs (61-68g each) will weigh 80g.
Egg Yolks: You will need about four large egg yolks to equal 80g, as a large yolk is roughly 18g.
Egg Whites: Roughly 2.5 large egg whites are required for 80g, with each large white weighing approximately 30g.
Use a Digital Scale: For accurate measurements, especially in baking, crack the egg into a bowl and weigh it, rather than relying on a count.

Why Measuring Eggs by Weight is Essential for Baking

For many baking recipes, precision is key. While some older recipes call for eggs by count, modern or professional recipes specify eggs in grams for a reason. Using eggs by weight removes the variability that comes with size differences. For example, the difference between a large egg (around 57g) and an extra-large egg (around 64g) can alter the moisture balance and structure of delicate baked goods like macarons or cakes. When a recipe calls for a specific weight, such as 80g, a digital kitchen scale is the most reliable tool to ensure consistent and perfect results every time.

The Variability of Egg Sizes

The weight of an egg is not standardized globally and even within the same country, can vary by grade. Understanding these variations is the first step toward mastering precise measurements in the kitchen. For a quick 80g measurement, you might need one extra-large egg and a small fraction of another, or a whole large egg with additional egg content added.

Medium Egg: Typically weighs 47-54 grams. You would need about 1.5 medium eggs to get 80g.
Large Egg: A common size weighing 54-61 grams. You will need slightly more than one large egg.
Extra-Large Egg: Weighs 61-68 grams. One extra-large egg provides most of the required weight, with just a small top-up needed.

Step-by-Step Guide to Weighing Eggs for 80g

For most recipes, you will need to crack the egg and beat it slightly before measuring to ensure a homogenous mix of yolk and white. Here’s how to get exactly 80g using a digital scale:

Place a clean, empty bowl on your digital kitchen scale and press the 'tare' or 'zero' button to reset the weight to zero. This step is crucial for an accurate reading.
Crack an egg into the bowl. If you're using large or extra-large eggs, crack one and check the weight. It will likely be close to 80g, but probably not exact.
Adjust the weight. If you are using a large egg (approx. 57g), you will need to add about 23g more. Crack a second egg into a separate bowl, whisk it, and then slowly add small amounts to your main bowl until you hit exactly 80g. If you're using an extra-large egg (approx. 64g), you only need to add about 16g more.
Use excess egg for another purpose. Don't throw away the leftover! You can use it for a quick scramble, an egg wash, or save it for another recipe.

This method guarantees your recipe has the exact amount of moisture and binding agent required, leading to superior results, especially in sensitive baked goods like cakes, custards, and macarons.

The Importance of Weighing Yolk vs. White

In some recipes, especially delicate pastries or custards, you may be asked to measure only egg yolks or egg whites. The ratio of yolk to white is not consistent across all eggs, so weighing is even more critical here. A standard large egg white is around 30g, while the yolk is about 18g. Therefore, to get 80g, you would need approximately 4 egg yolks, or just over 2.5 large egg whites.

Comparison Table: Eggs to 80g Conversion


Egg Size (Approx. Avg. Weight)	Number of Eggs to get 80g (Whole)	Method for Achieving 80g Exactly
Medium (approx. 47-54g)	~1.5	Crack 1 whole egg plus about half of a second, whisked egg. Use a scale for precision.
Large (approx. 54-61g)	~1.3	Crack 1 whole egg and add approximately 20-30g of a second whisked egg until the scale reads 80g.
Extra-Large (approx. 61-68g)	~1.2	Crack 1 whole egg and add about 12-20g of a second whisked egg to reach 80g.
80g of Egg Whites	~2.5 Large Whites	Crack 3 large eggs, separate the whites, and weigh out 80g.
80g of Egg Yolks	~4 Large Yolks	Separate the yolks from 4 large eggs and weigh out 80g.

Conclusion: Precision Leads to Perfection

When a recipe requires a specific weight of eggs like 80g, relying on a count alone is a gamble due to the natural variation in egg sizes. From a culinary science perspective, the precise ratio of fat, protein, and water provided by eggs is critical for texture and structure. Investing in a simple digital kitchen scale is the most foolproof way to ensure consistency and prevent recipe failures. By understanding the average weights of different egg grades and using a scale to measure accurately, you can confidently answer the question "how many eggs make 80g?" and achieve perfect results every time. For more information on precise egg measurements, consult reliable culinary resources.

Visit this resource for more baking measurement tips.

Frequently Asked Questions

Using a specific number of eggs is unreliable because egg sizes vary significantly. For instance, an extra-large egg is heavier than a medium egg, meaning a recipe using a count could be inaccurate, affecting the final texture and moisture of your dish.

While it can vary slightly by region, a standard large egg typically weighs between 54 and 61 grams.

Crack one egg into a bowl on a digital scale that has been tared to zero. Then, crack a second egg into a separate bowl, whisk it lightly, and add small amounts from the second egg to the first until the scale displays exactly 80g.

Yes, there is a significant difference. A large egg white weighs around 30 grams, while a large egg yolk is about 18 grams.

Precision is crucial in baking because the ratio of ingredients, including the moisture and fat content from eggs, affects the final product's consistency, texture, and rise.

Using large eggs with an average egg white weight of 30g, you would need approximately 2.5 large egg whites to reach 80g. For accuracy, always use a kitchen scale.

Weight is much more accurate than volume for measuring eggs, as the density of egg whites and yolks differs slightly, and volume can vary depending on how the egg is whisked. For professional results, always rely on a scale when a recipe specifies weight.