How much egg is 2 large eggs?

November 22, 2025 •

4 min read

According to USDA standards, a single large egg weighs approximately 2 ounces (57 grams), a measurement critical for many recipes. So, how much egg is 2 large eggs? The answer is a total of about 4 ounces (114 grams) by weight and 6.5 to 8 tablespoons by volume, a range that depends on the egg's exact size and the measuring method.

Quick Summary

Two large eggs measure approximately 6.5 to 8 tablespoons (just under 1/2 cup) by volume and weigh about 4 ounces or 114 grams. Accurate measurement is crucial for baking.

Key Points

Weight Measurement: Two large eggs weigh approximately 4 ounces or 114 grams, a precise metric for baking.
Volume Measurement: When beaten, two large eggs yield roughly 6.5 to 7 tablespoons of liquid, slightly less than half a cup.
Substitution for 2 Large Eggs: If using a different size, substitute with two extra-large, two medium, or three small eggs.
Accuracy is Key for Baking: In baking, the correct egg size is crucial for proper moisture, structure, and leavening; using the wrong size can lead to poor results.
Best Practice for Precision: Use a digital kitchen scale to weigh eggs, as it provides a more reliable and consistent measurement than volume, particularly for delicate recipes.
Standard Recipes: Assume a recipe calls for large eggs unless otherwise specified, as this is the industry standard for most published recipes.

Standard Measurements for 2 Large Eggs

When a recipe calls for eggs, it almost always refers to large-sized eggs in the US and Canada unless otherwise specified. This is because most baking recipes are developed using large eggs as the standard. Understanding the precise measurements of two large eggs is essential for achieving consistent and predictable results, especially in baking, where the balance of ingredients is a delicate science.

By Weight:

One large egg weighs approximately 2 ounces (57 grams).
Therefore, two large eggs have a total weight of around 4 ounces, or 114 grams, without the shells.

By Volume:

The volume of a large egg is a bit more variable, but generally falls between 3 and 3.5 tablespoons when beaten.
For two large eggs, the volume is approximately 6.5 to 7 tablespoons, or slightly under half a standard measuring cup. Some kitchen guides round this up to 1/2 cup for simplicity, but for precision, the tablespoon measurement is more accurate.

The Critical Role of Egg Measurement in Baking

For many cooking applications, like scrambling eggs or making an omelet, the size of the egg doesn't significantly impact the final dish. However, in baking, the water content and protein from the eggs provide structure and moisture. A slight variance can throw off the entire recipe, leading to a host of problems. Too much liquid from larger eggs can create a dense, heavy cake or cause cookies to spread too thin. Conversely, using too little liquid from smaller eggs can result in a dry, crumbly baked good.

Comparing Egg Sizes for Substitution

If you find yourself without large eggs, you can use other sizes by adjusting the quantity to match the required volume. The most accurate way to do this is to weigh the eggs, but volume conversion is also a viable option for many recipes. As a general rule, here is how different sizes compare for substituting two large eggs:

Substitution Equivalents for 2 Large Eggs


If the Recipe Needs	Use This Number of Eggs	Notes
2 Large Eggs	3 Small Eggs	Slightly increase other wet ingredients if needed.
2 Large Eggs	2 Medium Eggs	Volume will be slightly less, may not be an issue for less precise recipes.
2 Large Eggs	2 Extra Large Eggs	Volume will be slightly more, consider removing a small amount of extra white for precision.
2 Large Eggs	2 Jumbo Eggs	Volume will be significantly more, use a scale or remove excess.

The Most Accurate Method: Using a Digital Kitchen Scale

For serious bakers or those attempting sensitive recipes, a digital kitchen scale is the gold standard for egg measurement. Weighing ensures you have the exact amount of egg content every time, eliminating the guesswork associated with different egg sizes and volume measurements. Here's how to do it:

Set the Stage: Place a small bowl on your digital scale and press the 'tare' button to zero out the weight of the bowl.
Crack and Whisk: Crack your eggs into the bowl and whisk them together until the yolks and whites are evenly blended.
Measure: Slowly pour the whisked egg mixture into a separate bowl on the tared scale until you reach the desired weight (approx. 114 grams for two large eggs).
Save the Excess: The leftover egg mixture can be stored in the refrigerator for a few days for another use, like a quick scramble for breakfast.

Why Weight is Superior to Volume

While volume measurement (cups and tablespoons) is standard in many home kitchens, it has limitations, especially when measuring eggs:

Air and Foaming: When an egg is whisked, the volume can change due to air being incorporated, making it an unreliable metric compared to weight.
Variability: The precise volume of eggs varies more than weight. Weight is a fixed, consistent measurement that is unaffected by how much you whisk it.
Ingredient Ratio: For delicate, scientifically precise recipes like meringues or choux pastry, the exact ratio of liquid to other ingredients is critical for proper leavening and texture. Weight provides the most dependable method for maintaining this balance.

Conclusion: How much egg is 2 large eggs?

To recap, two large eggs equate to approximately 4 ounces (114 grams) by weight and around 6.5 to 7 tablespoons by volume when beaten. While volume is a common and acceptable measurement for many cooking applications, weighing your eggs on a digital kitchen scale is the most accurate method for baking. By understanding these measurements and conversion techniques, you can ensure consistent, high-quality results in all your kitchen adventures. Embracing precision in your cooking will elevate your skills and prevent the disappointments that can arise from using the wrong egg size.

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Frequently Asked Questions

Two beaten large eggs are equivalent to approximately 6.5 to 7 tablespoons, which is slightly less than half a standard cup. For many recipes, rounding to 1/2 cup is acceptable, but for sensitive baking, measuring in tablespoons is more accurate.

Two large eggs weigh about 114 grams in total, with each individual large egg weighing approximately 57 grams.

In baking, eggs provide moisture, structure, and act as a leavening agent. Using the wrong size egg can throw off the liquid-to-dry ingredient ratio, resulting in a baked good that is too dense, too dry, or has an incorrect texture.

You can generally use two medium eggs in place of two large eggs for many recipes, but the volume will be slightly less. For best results in sensitive recipes, use a scale or add a bit more liquid to compensate.

For maximum accuracy, use a digital kitchen scale. Crack and whisk the eggs, then weigh the mixture in grams. This eliminates inconsistencies that can arise from measuring by volume.

Yes, but be aware that extra-large eggs contain more volume. For a recipe calling for two large eggs, you can use two extra-large eggs, but for delicate recipes, consider removing a small amount of the white to adjust for the difference in liquid content.

To replace two large eggs, you should use three small eggs to ensure you have the correct liquid volume for the recipe.

Yes, if a recipe calls for separated components, the volume differs. For a single large egg, the yolk is roughly 1 tablespoon and the white is about 2 tablespoons. Two large egg whites would be approximately 4 tablespoons.