How many eggs is one cup measure?

Quick Answer

One large egg generally equals about 1/4 cup in volume. Therefore, four large eggs would equal approximately one cup. However, the exact number of eggs per cup depends on the size of the eggs.

Measuring Eggs by Volume vs Weight

There are two main ways to measure eggs when baking and cooking:

  • By volume (fluid cups and spoons)
  • By weight (grams and ounces on a food scale)

Measuring eggs by volume is less precise, since egg sizes can vary. However, it is more convenient for everyday cooking and baking. Measuring eggs by weight is more accurate, especially for baking recipes where precision is important.

Most recipes call for eggs by volume (large eggs, extra large eggs, etc). Very few recipes call for eggs by weight in grams.

Egg Sizes and Volume

There are several standard egg sizes based on minimum net weight per dozen in the US:

Egg Size Minimum Net Weight per Dozen Approximate Volume
Small 18 oz (510 g) 1/4 cup (4 tbsp)
Medium 21 oz (595 g) 1/4 cup (4 tbsp)
Large 24 oz (680 g) 1/4 cup (4 tbsp)
Extra Large 27 oz (765 g) 1/3 cup (5 tbsp)
Jumbo 30 oz (850 g) 1/3 cup (5 tbsp)

As you can see, most chicken eggs range from 1/4 cup to 1/3 cup in volume per egg.

How Many Eggs Equal One Cup

Based on the typical volumes above:

  • 4 large eggs = 1 cup
  • 3 jumbo or extra large eggs = 1 cup
  • 5 medium eggs = 1 cup
  • 5-6 small eggs = 1 cup

So in summary:

  • 4 large eggs is approximately equal to 1 cup
  • 3 jumbo or extra large eggs is approximately equal to 1 cup

These are the most common equivalents used in recipes and for cooking/baking.

More Precise Egg Cup Conversions

However, if you want a more precise conversion, you need to actually measure the volume of the specific eggs being used.

Egg sizes can vary quite a bit within the size grades. For example, large eggs can range from 1/4 cup to 1/3 cup each based on the minimum weights.

To get an accurate cup measurement, you should crack the eggs into a liquid measuring cup to get the exact volume. Then you can determine how many it takes to equal 1 cup.

Here are some examples:

  • If you measure and each large egg is 1/4 cup exactly, then it will take 4 eggs to equal 1 cup
  • If each large egg measures 1/3 cup, then only 3 eggs would be needed for 1 cup
  • For extra large eggs that are 1/3 cup each, 3 eggs would make 1 cup
  • For jumbo eggs that are just under 1/3 cup each, it might take 4 eggs to reach 1 cup

So the number of eggs needed for 1 cup can range from 3 to 5 eggs depending on the exact size. Always crack eggs into a measuring cup first if you need a precise 1 cup volume.

Converting Cups of Eggs into Grams

In some recipes, you may need to convert a volume amount of beaten eggs into grams.

Here are some rough conversions:

  • 1 cup (8 fl oz) of beaten eggs is approximately 240 grams
  • 1/2 cup (4 fl oz) of beaten eggs is approximately 120 grams
  • 1/4 cup (2 fl oz) of beaten eggs is approximately 60 grams
  • 2 cups (16 fl oz) of beaten eggs is approximately 480 grams

However, the exact gram weight can vary based on the size of the eggs and accuracy of the cup measure.

For a more precise weight, beat the desired number of eggs and then weigh them on a kitchen scale after mixing to get the exact gram amount.

Typical Number of Eggs Used in Recipes

Here are some examples of how many eggs are commonly used in various recipes:

  • Cakes: 2-3 eggs
  • Cookies: 1-2 eggs
  • Bread: 2-3 eggs
  • Pancakes: 1-2 eggs
  • Waffles: 2-3 eggs
  • Crepes: 2-3 eggs
  • Quiche: 4-8 eggs
  • Frittata: 6-8 eggs
  • Egg Casserole: 6-12 eggs
  • Custard: 4-6 eggs

Of course, these are just general guidelines. Recipe ingredients depend on the desired serving size and other factors. But this gives you a sense of typical egg quantities used.

Tips for Measuring Eggs Accurately

Here are some tips for accurately measuring eggs in recipes:

  • Always crack eggs into a separate bowl or liquid measuring cup first, then measure.
  • Use a 1 cup liquid measuring cup to get precise egg volumes.
  • Measure egg whites and yolks separately if the recipe calls for it.
  • Weigh eggs on a kitchen scale for the most precision in baking recipes.
  • Account for any broken yolks or shells when measuring – this can reduce the volume.
  • Refer to the recipe for guidance on egg sizes to use (large, extra large, etc).
  • Standardize your recipes to use the most common egg size in your area.

Taking these steps can help ensure your recipes turn out accurate and consistent each time.

Common Baking Substitutions for Eggs

In some cases, you may need to substitute for eggs in baking:

  • 1 egg = 1 tablespoon ground flax seed mixed with 3 tablespoons water
  • 1 egg = 1/4 cup silken tofu blended
  • 1 egg = 1/4 cup unsweetened applesauce
  • 2 eggs = 1/4 cup aquafaba (chickpea liquid)
  • 1 egg = 1 banana mashed
  • 1 egg = 1 tablespoon soy protein powder + 2 tablespoons water

However, keep in mind that egg substitutes may change the texture, moisture, binding, and rise of baked goods. Test and adjust recipes as needed.

Storing Leftover Egg Whites and Yolks

Here are some tips for storing leftover egg whites or yolks:

  • Place egg whites in an airtight container and refrigerate up to 4 days.
  • Cover egg yolks with water or broth in an airtight container, refrigerate up to 3 days.
  • For longer storage, freeze egg whites or yolks in ice cube trays, then transfer to bags for up to 1 year.
  • Freeze leftover raw whole eggs in the shells up to 1 year – thaw in the fridge overnight before using.
  • Clearly label containers with the quantity, date, and use (yolks, whites, whole eggs).

Properly stored egg whites and yolks stay fresh and can be used for cooking and baking at a later date.


To summarize the key points:

  • 4 large eggs generally equals 1 cup
  • 3 extra large or jumbo eggs generally equals 1 cup
  • For accuracy, crack eggs into a measuring cup to get the exact volume
  • Weighing eggs may provide the most precision
  • Most baking recipes call for 1-3 eggs
  • There are several alternatives for substituting eggs in baking
  • Leftover egg whites and yolks can be refrigerated or frozen for later use

Understanding egg cup conversions and equivalents allows you to accurately substitute and measure eggs for recipes. Just keep in mind that egg sizes can vary, so measuring the actual volume or weight is ideal for precision cooking and baking.

Leave a Comment