Egg Size Converter

Most US recipes assume Large eggs (~50g each). UK and EU recipes typically use Medium eggs (~58g). Australian recipes usually specify Large (~52g). When a recipe doesn't specify, use your region's standard 'Large' size.

US Large eggs (50g) are similar to EU Medium eggs (53-63g). US Extra Large (57g) is closest to EU Large (63-73g). The key difference is that EU eggs are generally classified by weight ranges, while US sizes have minimum weights.

Yes, especially in baking where precision matters. Eggs provide moisture, structure, and leavening. Using the wrong size can affect texture - too little egg makes cakes dry, too much makes them rubbery. For savory dishes, size matters less.

Yes! Use weight as your guide. If a recipe calls for 3 large eggs (150g total), you can use 3-4 medium eggs or 2-3 extra large eggs to match. For precision baking, beat eggs and measure by weight.

Japan uses its own sizing system (SS to LL) that doesn't directly match US or EU standards. Japanese Medium (M) eggs are about 52-58g, similar to US Large. The MS size is unique to Japan and falls between Small and Medium.