What weights are used for M and L eggs?
M uses the midpoint of 58-64g, so 61g. L uses the midpoint of 64-70g, so 67g.
Kitchen
Egg Size Converter
When a recipe calls for one egg size and you have another, estimate the equivalent count using Japanese egg size ranges.
Updated: May 15, 2026
Input
Use Japanese egg size ranges to estimate equivalent counts between egg sizes.
Uses midpoint weights from Japanese shell-on egg size ranges: SS 40-46g, S 46-52g, MS 52-58g, M 58-64g, L 64-70g, LL 70-76g.
Result
2
Equivalent count
134g
Original weight
-12g
Weight difference
The exact equivalent is 2.2 eggs. Real egg weight and shell ratio vary, so weigh beaten egg for precision baking.
Use this as a guide and adjust for your real conditions.
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How to use
- Choose the recipe's original egg size.
- Enter the original count.
- Choose your available egg size to see the equivalent count and weight difference.
Useful tips
- Useful when you want to replace 2 large eggs with medium eggs; adjust inputs to compare outcomes.
- Useful when you want to adjust when recipe and available egg sizes differ; adjust inputs to compare outcomes.
- Prefer product labels, recipe notes, and equipment markings when available.
- When unsure, start with a smaller or shorter estimate and adjust from the actual result.
Formula
The tool uses each size range midpoint, then divides original average total weight by target average weight. The displayed equivalent count is rounded to a whole egg.
Notes
- It uses shell-on Japanese ranges: SS 40-46g, S 46-52g, MS 52-58g, M 58-64g, L 64-70g, LL 70-76g.
- Actual egg weight, yolk/white ratio, and shell weight vary.
- For precision baking, weigh beaten egg in grams.
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FAQ
What if the rounded count is still off?
Check the weight difference and, when precision matters, beat the egg and adjust by grams.
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