Egg weights

Serious recipes measure eggs by weight: convert “200 g of egg whites” into a number of eggs (and back) for every EU size class.

What do you need

Of what

Size

Grams needed

Egg size classes

In Europe eggs are sold by weight class (EC Regulation 589/2008), measured IN the shell: S under 53 g, M 53–63, L 63–73, XL 73 and up. A typical size-M egg weighs 58 g, about 10% of which is shell.

What whites and yolks weigh

On average the white is about 60% of the weight and the yolk 30%: for a size-M egg that's ~35 g of white and ~17 g of yolk. These are averages — for precision bakes (macarons, meringues) always weigh.

Why recipes weigh eggs

“3 eggs” can mean anywhere from 150 to 225 g in shell (about 135-200 g shelled) depending on size: in bakes where the liquid/solid balance matters, the difference shows. That's why professional baking lists grams.