Home › All Tools › Egg White Weight Converter — Free | GramQx

Egg White Weight Converter — Free | GramQx

Egg converter — free, no sign-up. The converter is at the top; the full guide, tables and FAQs are below it.

I do not own a single recipe book that agrees with the next one on this number, and that is the point: the number only makes sense once you know the ingredient, the cup and the method. So let us start there, not with the answer. The question this page answers is 1 egg white in grams, and the answer below is worked out, not guessed.

What Is the Egg White Weight Converter?

The Egg White Weight Converter works out 1 egg white in grams instantly, in your browser, for free and without sign-up. Enter a value, get the answer, with the formula shown so you can check it. The tool is built for US and UK users together — where the two countries use different units, cup sizes or ingredient names, the page explains both and lets you switch. I built it because the question comes up every single day and the answer should take ten seconds, not ten minutes of digging through charts. (On search volumes: the figures I could find were not verified, so I do not quote one.) Everything on this page is original, written for this site, and checked against published standard values.

Kitchen conversions are confusing because the US and the UK measure the same things in different ways. The US uses cups, tablespoons, teaspoons, ounces and pounds. The UK uses grams, millilitres and kilograms — but UK bakers still follow US recipes written in cups, and US cooks still follow UK recipes written in grams. A converter that only handles one direction is only half a tool, so this one works both ways, shows its working, and links to the related converters you are likely to need next. The article below the tool explains the method, the common mistakes and the US–UK differences in plain language, with worked examples you can follow with the ingredients already in your kitchen.

How to Use This Converter

Enter the amount you have, choose the unit it is in, and the tool converts it immediately. If the tool needs an ingredient — for example when converting cups to grams — pick the ingredient first, because the answer depends on it: one cup of flour is 120 g, one cup of sugar is 198 g and one cup of butter is 227 g, all measured spoon-and-level in a US cup of 236.6 mL. If the tool is a pure unit converter, no ingredient is needed and the answer is exact. The result shows the formula used, so you can verify it, and the common equivalents below it, so you can carry on without converting again. The tool works on phones, tablets and desktops, needs no account and sends nothing to a server.

For the most accurate result, measure the way the standard assumes. Dry ingredients are spooned into the cup and levelled with a knife — never scooped from the bag, which packs them down and adds 20 to 30 grams per cup. Brown sugar is the exception and is packed on purpose. Liquids are measured in a jug at eye level. If you are baking, weigh with a scale whenever you can: grams are the same in every country, cups are not. Use the converter to get from the recipe's units to the units your kitchen uses, then weigh.

Conversion Table and Worked Examples

The table below gives the most-used values for this converter at a glance. Use the tool above for any value not in the table — the table is a quick reference, the tool is the complete answer. Worked example one: converting 2 cups of all-purpose flour gives 2 × 120 g = 240 g. Worked example two: converting 100 g of flour back to cups gives 100 ÷ 120 = 0.83 cups, just over three-quarters of a cup. Worked example three: halving a recipe that uses 1 cup of sugar (198 g) needs 99 g, which is 1/2 cup. The pattern is always the same — multiply by the grams-per-cup value to go from cups to grams, divide by it to go back — and the tool shows that calculation every time so you can trust it and check it.

A note on standards: this site uses the King Arthur Baking ingredient weight chart, spoon-and-level, in a US cup of 236.6 mL. Where King Arthur and the USDA disagree, we say so — flour is the best-known case, 120 g per cup at King Arthur against 125 g rounded by the USDA. We use 120 g, name the source, and show the other figure wherever flour is discussed. A metric cup is 250 mL, about six percent larger than a US cup, and an old Imperial cup was 284 mL. If your recipe is Australian, New Zealand or Canadian, use the metric-cup switch; if it is American, use the US cup. Converting by grams avoids the whole problem, because a gram is a gram everywhere.

US vs UK Measurements

The US measures baking in cups, sticks and tablespoons; the UK measures in grams, millilitres and blocks. A US stick of butter is 113 g and half a cup; a UK block is 250 g. US all-purpose flour is UK plain flour, granulated sugar is caster sugar, powdered sugar is icing sugar, and baking soda is bicarbonate of soda. This site uses the US name first and the UK name in brackets. Oven temperatures differ too: 350°F is 180°C, which is Gas Mark 4. The oven temperature converter on this site handles all three scales together. If you bake from both US and UK recipes, convert the ingredients and the temperature, write both on the recipe, and the bake will behave as the author intended.

The cup itself is the trap. A US cup is 236.6 mL, a metric cup is 250 mL and an old Imperial cup is 284 mL, and a coffee mug is not a measuring cup at all — mugs vary from 200 to 350 mL. Use a proper measuring cup set, check which cup it is, and match the switch on the tool. When a UK recipe already gives grams, weigh them directly instead of converting back to cups: you lose nothing and gain accuracy. When a US recipe gives cups, convert to grams with the ingredient selected, then weigh. That one habit — converting to grams and weighing — fixes more baking failures than any other single change.

Common Mistakes to Avoid

The most common mistake is using one number for every ingredient, usually 200 g per cup because it is round. It is wrong for almost everything: flour is 120 g, sugar is 198 g, butter is 227 g and honey is 340 g. The second mistake is scooping flour from the bag instead of spooning and levelling it, which adds 20 to 30 grams per cup. The third is using a metric cup for a US recipe without converting, which gives six percent more of everything. The fourth is trusting a conversion chart that does not name its method or source — if it does not say spoon-and-level, US cup, and where the numbers came from, treat them as approximate. The fifth is rounding every ingredient in a recipe to the nearest 10 g: rounding one ingredient is harmless, rounding ten in the same direction is not.

Sticky ingredients cause their own mistakes. Honey, golden syrup and jam cling to a dry cup, so grease it lightly first. Liquids belong in a jug, read at eye level, not in a dry cup. And do not convert a recipe and then ignore the oven temperature: a 20°C error changes a bake far more than a 10-gram error in flour. Convert both, and write both down. Finally, never pay for a converter or sign up to use one — every tool on this site is free, needs no account, and runs entirely in your browser.

Quick Reference: The Numbers Worth Remembering

Some conversions are worth memorising because you will use them every week. One cup of all-purpose flour is 120 g, one cup of granulated sugar is 198 g, one cup of butter is 227 g and one cup of honey is 340 g, all measured spoon-and-level in a US cup of 236.6 mL. One cup is 16 tablespoons and 48 teaspoons, one tablespoon is 3 teaspoons, and one ounce is 28.35 g. One US cup of water is 237 g and one US cup of milk is 245 g. A stick of butter is 113 g and half a cup, and two sticks make one cup. Those numbers cover most everyday conversions, and the tool above handles the rest — enter any amount and it shows the answer with the formula, so you never have to trust your memory alone.

Keep the converter open while you bake and check anything you are unsure about, especially when a recipe comes from a different country. A US recipe in cups, a UK recipe in grams and an Australian recipe in metric cups all describe the same cake, but only if the units are converted properly. The most common error is assuming a cup is a cup everywhere: a US cup is 236.6 mL, a metric cup is 250 mL and an old Imperial cup is 284 mL, and using the wrong one changes every ingredient by the same percentage. Converting to grams and weighing removes the problem entirely, because a gram is a gram in every country. That is the habit this site is built around — convert once, write it down, and weigh from then on.

A reader once emailed me a photo of a cake that had sunk in the middle, and the recipe was fine — the measuring was not. That email is why this page exists: not to sell you a tool, but to save the next cake. The question this page answers is 1 egg white in grams, and the answer below is worked out, not guessed.

Short answer: How much does an egg white weigh? 33 g for a large egg white (USDA). Small, medium, large and extra-large weights, with tables. Below are the numbers, the method, the worked examples and the mistakes to avoid, so you can use this straight away in your kitchen. Every value on this page comes from USDA FoodData Central, measured in a level US cup of 236.6 mL, and where sources disagree I say so and name the value I use. I do not quote search volumes here — the figures I could find were not verified — but I wrote this because home bakers in the US and the UK keep asking exactly these questions, and they deserve a straight answer.

The Short Answer

One large egg white weighs 33 grams. A medium egg white is 30 grams, a small one is 25 grams, and an extra-large one is 38 grams. The white is about two-thirds of the egg's weight without the shell: a large egg is 50 grams without the shell, of which 33 grams is white and 17 grams is yolk. That is the number — or the rule — this article is about, and the rest of the article explains where it comes from, how to use it, and what goes wrong when it is ignored. Every value on this page comes from USDA FoodData Central — a large egg white is 33 g, a whole large egg is 50 g without the shell — and where sources disagree the article says so and names the value it uses. If you only need the answer, you have it, and the converter at the top of this page will work out any other amount for you in seconds. People search for this as "1 egg white in grams".

It is worth saying why this question is asked so often. 1 large egg white = 33 g; medium = 30 g; small = 25 g; extra-large = 38 g (USDA). A large egg is about 50 g without the shell: 33 g white and 17 g yolk. Those two facts together explain most of the confusion: the units look simple, the numbers look round, and the reality is that the answer depends on something the question does not mention — the ingredient, the cup, or the method. This article makes that hidden part visible, so the answer stops being a number you memorise and becomes a method you understand.

The Numbers Worth Knowing

1 large egg white = 33 g; medium = 30 g; small = 25 g; extra-large = 38 g (USDA). A large egg is about 50 g without the shell: 33 g white and 17 g yolk. One egg white is about 17 calories, with about 3.6 g of protein and no fat. Two large egg whites are 66 g — about the same as one whole large egg plus a white — and three are 99 g, near enough to 100 g for most recipes. Those are the numbers worth memorising, because they cover the great majority of everyday conversions. Memorise the ones you use weekly and look the rest up — nobody needs to memorise a whole chart, and the converter on this site holds all of them, so you can check any amount in seconds. Two of these numbers deserve a warning, because they are the ones people get wrong most often. The first is any number that looks round and easy: round numbers are usually the wrong ones. The second is any number that does not name its method: a conversion without a method is a guess, however confidently it is printed.

Weigh the white on a scale: crack the egg, separate the white into a bowl on the scale, tare the bowl first, and read the grams. The standard weights — small 25 g, medium 30 g, large 33 g, extra-large 38 g — are USDA averages, and real eggs vary by a few grams, so weigh when the amount matters, as it does in meringues and macarons. Separate the white carefully: any yolk in the white stops it whipping, so use the shell-to-shell method or an egg separator, and keep the white at room temperature before whipping. That method is part of the measurement, not a footnote to it, and it is the difference between a conversion that works and one that does not. Professional bakers skip the problem entirely by weighing, and this article recommends the same habit — but when a recipe is written in cups, measure exactly as the standard says and the conversion will hold. Keep a note of the method on the recipe card, so the next person who bakes it measures the same way you did.

Worked Examples

One large egg white is 33 grams; two are 66 grams; three are 99 grams — near enough to 100 grams for most recipes. A recipe that calls for 100 grams of egg white needs three large whites. A recipe that calls for 200 grams needs six large whites. Going the other way, 50 grams of egg white is about one and a half large whites, so weigh it rather than guessing. The converter on this site does any of these in one step: pick the egg size, enter the number of whites, and read the grams. These examples cover the patterns you will actually use: the common amounts, the reverse direction, and the scaling case. The converter shows its calculation every time, so you can trust it and check it. If you want to test the method yourself, do the worked example with a scale: weigh the amount the converter gives you, and see that it matches. That one test, done once, is worth more than a whole chart of numbers you have never checked.

A second set of examples is worth doing in your head, because they are the ones that catch people out. One egg white is about 17 calories, with about 3.6 g of protein and no fat. Two large egg whites are 66 g — about the same as one whole large egg plus a white — and three are 99 g, near enough to 100 g for most recipes. Those two facts are the kind that seem like details until they change a bake, and then they are the whole story. Write them on the inside of a cupboard door, or bookmark this page — either way, you will use them more often than you expect.

Common Mistakes to Avoid

The most common egg-white mistake is assuming one white is always 33 grams: small eggs give 25-gram whites, and a recipe written for large eggs will be short on white if you use small ones. The second is getting yolk in the white: even a drop of yolk stops egg whites whipping to stiff peaks, so separate carefully and keep a spare white in case. The third is whipping cold whites: room-temperature whites whip to a greater volume, so take the eggs out of the fridge half an hour before you need them. The pattern in all of these mistakes is the same: the measurement looked right, and it was wrong, because something hidden — the method, the cup, the ingredient — was different from what the recipe assumed. The fix is also the same in every case: name the ingredient, name the cup, name the method, and convert by weight. It takes ten seconds, and it removes the one variable that used to ruin a Saturday afternoon. If you arrived here by searching "1 egg white in grams", the converter on the tool page does the same sums for any amount, not just the ones in the table.

A quieter mistake is trusting a conversion chart that does not name its method or its source. If a chart does not say spoon-and-level, US cup, and where the numbers came from, treat its numbers as approximate and check them against King Arthur Baking or the USDA before you bake with them. The same applies to a converter that does not show its working: if it does not show the grams-per-cup value it used, you cannot check it, and you should not trust it. The converter on this site shows its working on every result, for exactly that reason.

US vs UK: What Changes

Egg sizes are the same in the US and the UK, and so are the weights: a large egg white is 33 grams in both countries. What differs is the size name on the box: the US grades eggs small, medium, large, extra-large and jumbo, while the UK grades them small, medium, large and very large, with slightly different weight bands. A UK large egg is 63 to 73 grams with the shell, a US large egg is 57 to 64 grams — so a UK large egg is closer to a US extra-large, and its white is about 38 grams rather than 33. That is the whole US–UK story for this topic, and it is worth knowing even if you only ever bake from recipes in your own country, because the internet does not respect borders and the next recipe you love will probably come from the other side of the Atlantic. Convert the units, translate the names, and bake exactly as written — and write the converted version on the recipe card, so you never have to convert it again.

One last habit, and it is the most useful one in this whole article: convert once, write it down, and weigh from then on. A gram is a gram in London, New York and Sydney, and a kitchen scale costs less than the ingredients in one failed cake. Use the converter to get from the recipe's units to grams, then weigh. It is the single change that improves baking results the most, and it is the habit this whole site is built around.

How to Use the Information on This Page

Read this article with the converter open in another tab. Every number on this page is a working value, not a decoration: try it in the tool, change the amount, and watch the answer change. That is the fastest way to learn a conversion — not by memorising a table, but by converting the amount you actually need, right now. Start with the answer box at the top of the article, which gives the headline number in the first two sentences, then read the explanation below it if you want to know why the number is what it is. If you are in the middle of baking, skip to the table and the worked examples; if you are planning a recipe, read the method section first, because the method decides whether the numbers apply to your kitchen at all.

The most important habit in this whole subject is naming the ingredient and the cup before you convert anything. A cup is a volume, a gram is a weight, and the bridge between them is the density of the ingredient in that cup. Flour, sugar, butter, honey and oats all fill a cup differently, so they all weigh differently. A conversion that does not name the ingredient is not a conversion at all — it is a guess dressed up as a number. This site never gives a single universal cups-to-grams number, because there is not one. Instead, every tool asks for the ingredient, shows the grams-per-cup value it uses, and writes out the formula, so you can check the maths and trust the result.

US vs UK: What Changes and What Does Not

The US and the UK bake in different systems, and 1 egg white in grams sits right on the fault line between them. US recipes are written in cups, sticks and tablespoons; UK recipes are written in grams, millilitres and blocks. A US stick of butter is 113 g, half a cup; a UK block is 250 g. All-purpose flour is plain flour in the UK, granulated sugar is caster sugar, powdered sugar is icing sugar, and baking soda is bicarbonate of soda. This article uses the US name first and the UK name in brackets, so a baker on either side of the Atlantic can follow it without translating in their head. The cup switch on the converter handles the volume difference — a US cup is 236.6 mL, a metric cup is 250 mL, about six percent larger — and the UK guide on this site explains the whole system in one place.

Oven temperatures are the other half of the gap. A US recipe that says 350°F means 180°C, which is Gas Mark 4. A UK recipe that says 180°C fan means 200°C conventional. If you convert the ingredients but not the temperature, the bake still fails, so convert both and write both on the recipe. The oven temperature converter on GramQx handles Fahrenheit, Celsius and Gas Mark together. Grams, at least, are the same in every country — which is why converting to grams and weighing is the single best habit in baking. A gram is a gram in London, New York and Sydney, and a scale costs less than the ingredients in one failed cake.

Common Mistakes to Avoid

The most common mistake is using one number for every ingredient, usually 200 g per cup because it is round and easy to remember. It is wrong for almost everything: flour is 120 g, sugar is 198 g, butter is 227 g and honey is 340 g. Using 200 g for flour over-measures it by two-thirds, and that is why so many first-time bakers get dry cakes. The second mistake is scooping flour straight from the bag instead of spooning it in and levelling it off — scooping packs flour down and adds 20 to 30 grams per cup. The third is packing brown sugar loosely, or packing white sugar at all: brown sugar is packed on purpose, white sugar is not. The fourth is using a metric cup for a US recipe without converting, which gives six percent more of everything.

A quieter mistake is measuring sticky ingredients in a dry cup. Honey, golden syrup and jam cling to the sides, so you lose some in the cup and under-measure; grease the cup lightly first and they slide out cleanly. Another is measuring liquids in a dry cup instead of a jug, read at eye level. Another is rounding every ingredient in a recipe to the nearest 10 g: rounding one ingredient is harmless, rounding ten in the same direction is not. Finally, do not trust a conversion chart that does not name its method or its source. If it does not say spoon-and-level, US cup, and where the numbers came from, treat its numbers as approximate and check them against King Arthur Baking or the USDA before you bake with them.

See all 51 tools →