One Large Egg is Not 50g: The Modern Standard
While many recipes and nutritional guides reference a 50g large egg, this is often a historical approximation or a simplified nutritional reference. Modern agricultural standards, such as those from the USDA, define large eggs as having a minimum weight closer to 57g (around 2 ounces). This means 50g is actually less than a modern large egg and is more in line with a medium egg size in many regions. For recipes that require precise ratios, especially delicate bakes like macarons or soufflés, relying on this outdated assumption can cause your baked goods to turn out dry, dense, or with other structural issues.
Why Egg Weight Varies by Region
Egg grading standards are not universal. Different countries have different weight classifications, which further complicates things when using recipes from other regions. For example, a UK large egg (around 63-68g with shell) is larger than its US counterpart. This highlights why precise weighing, rather than relying on a fixed number per egg, is the most reliable method for successful baking, regardless of the recipe's origin.
The Power of Weighing: Why It's More Accurate
Counting eggs is an easy shortcut, but it's fundamentally flawed because eggs are not uniform. Weighing your eggs provides a level of accuracy that counting cannot, leading to more consistent results every time you bake. Here’s why it's a superior method:
- Accounts for Natural Variation: Even within the same carton, eggs of the same size grade can have slight weight variations. Weighing eliminates this guesswork.
- Standardizes Recipes: Many professional baking recipes list ingredients by weight for this exact reason. Adopting this practice brings your home baking closer to professional standards.
- Easier Ingredient Substitution: If a recipe calls for one size of egg but you only have another, weighing allows you to substitute accurately. For example, if you need 100g of egg but only have medium eggs, you can weigh out exactly two medium eggs instead of guessing.
- Facilitates Scaling: Whether you're halving a recipe or making a triple batch, working with a weight measurement is far easier and more precise than trying to work with fractions of a whole egg.
How to Accurately Weigh Eggs for a Recipe
Using a kitchen scale is the best way to get the exact amount of egg your recipe requires. Here's a simple process to follow:
- Place a bowl on your kitchen scale and tare it (reset it to zero). This ensures you are only measuring the weight of the egg, not the container.
- Crack the egg(s) into the bowl. For a specific weight (like 50g), crack in one egg and then add or remove small portions until you reach the target weight.
- Adjust as Needed. If a recipe calls for a specific number of large eggs, crack a few into the bowl and check the total weight. If it’s off, adjust by whisking the mixture and removing or adding a little bit until you reach the correct amount based on an average large egg weight (e.g., 57g).
Egg Size and Weight Comparison Table
For easy reference, here is a comparison of egg weights based on USDA standards. Note that weight can vary, but this gives you a reliable guideline.
| Egg Size (USDA) | Minimum Weight Per Dozen | Minimum Weight Per Egg | Approximate Edible Weight (without shell) |
|---|---|---|---|
| Small | 18 oz (510g) | 1.5 oz (43g) | ~38g |
| Medium | 21 oz (595g) | 1.75 oz (50g) | ~44g |
| Large | 24 oz (680g) | 2 oz (57g) | ~50g |
| Extra-Large | 27 oz (765g) | 2.25 oz (64g) | ~57g |
| Jumbo | 30 oz (850g) | 2.5 oz (71g) | ~63g |
Table based on USDA guidelines, edible weights are an approximation based on 10-12% shell weight reduction.
What to Do When a Recipe Says '1 Large Egg' and You Have Other Sizes
If you don't have large eggs, don't worry. With a kitchen scale, you can easily substitute other sizes. The key is to match the total weight called for in the recipe. For example, if a recipe calls for 4 large eggs (4 x 57g = 228g total), you can use 5 medium eggs (5 x 50g = 250g total) and simply remove 22g of the beaten egg mixture. Conversely, if you have extra-large eggs, you would use fewer to reach the target weight. This method is far superior to relying on rough conversions that use volumes like tablespoons, as egg sizes and volumes are inconsistent.
Conclusion
While many people hold onto the notion that a large egg is 50g, modern standards show this is more accurately the weight of a medium egg. For any cooking or baking project where consistency is key, ditching the count-based method in favor of a scale is the smartest move. It eliminates all guesswork related to varying egg sizes and ensures your ingredient ratios are perfect every time. A kitchen scale is an inexpensive tool that will dramatically improve your results and build your confidence in the kitchen.
