Digital Kitchen Scale
Essential for cup-to-gram accuracy and repeatable bakes.
Shop scales ↗Whole beaten eggs used for structure, emulsification, richness, and moisture in baking.
Also Called
whole eggsbeaten eggslarge eggs
Properties
Density Index
1.03 g/cm3
1 Cup Weight
243g
Texture
Liquid
Category
Baking
Top Substitute
Applesauce
Use 1/4 cup per large egg
Adds moisture and binding, best in muffins, quick breads, and dense cakes.
Most-used links for Eggs
Conversion
Eggs cups to grams
1 cup = 243g
Conversion
Eggs grams to cups
Reverse the most common baking lookup.
Conversion
Eggs tablespoons to grams
Useful for small-batch adjustments and spoon measures.
Conversion
Eggs cups to ounces
High-volume cup-to-ounce lookup with ingredient density.
Conversion
Eggs ml to cups
For metric volume recipes that need US cup equivalents.
Conversion
Eggs tablespoons to ounces
Useful when small spoon measures need weight scaling.
Best Substitute
Applesauce
Use 1/4 cup per large egg for the closest starting point.
Per-unit weights
The numbers people actually search forCommon single-unit weights for eggs — useful when a recipe calls out a specific count instead of a volume.
- 1 large egg (whole, no shell)USDA standard. 30g white + 20g yolk.50g
- 1 large egg yolkApproximate; varies 17-22g.20g
- 1 large egg whiteApproximate; varies 28-33g.30g
- 1 medium eggUSDA medium grade.44g
- 1 extra-large eggUSDA extra-large grade.56g
Conversions
| cups | grams |
|---|---|
| 1/4 cups | 61.0 grams |
| 1/3 cups | 80.0 grams |
| 1/2 cups | 122 grams |
| 1 cups | 243 grams |
| 1.50 cups | 365 grams |
| 2 cups | 486 grams |
| 3 cups | 729 grams |
| 4 cups | 972 grams |
Figures use the US cup (236.6 ml).
Density: 1.03 g/ml
Quick Convert
Ingredient-specific, density-based conversions for baking
1 cups of Eggs equals 244 grams
Ingredient-specific · density-based
Cup size
Based on us cup (236.6 ml) · density data from baking references and our own measurements.Recommended Tools & Pantry Picks for Eggs
Optional shopping references for bakers who want to compare tools and pantry options related to eggs.
Measuring Cup & Spoon Set
Useful for quick volume checks before converting to weight.
Shop measuring sets ↗Disclosure: Some outbound links are affiliate links. As an Amazon Associate, CupOrGram earns from qualifying purchases. Learn more.
Substitutions for Eggs
Applesauce
good1/4 cup per large egg
Adds moisture and binding, best in muffins, quick breads, and dense cakes.
Pectin and moisture help bind batters, but applesauce does not create the same protein structure as egg.
Mashed Banana
good1/4 cup per large egg
Adds sweetness and banana flavor. Best in muffins, pancakes, and quick breads.
Banana adds starch, sugar, and pectin, but not the same lift or set as egg protein.
Flax Egg
moderate1 tablespoon ground flax + 3 tablespoons water per large egg
Good binder for cookies, muffins, and hearty quick breads.
Hydrated flax forms a gel that binds, but it cannot foam or coagulate like egg.
Storage Tips
Refrigerate in the carton. For precise baking, crack and weigh eggs without shells.
Baking Science
Egg proteins coagulate as they heat, helping set cakes, custards, cookies, and enriched doughs. Yolks add fat and emulsifiers; whites add water and protein structure.
Recipe Context
For chemical leavening: small weight changes alter rise and browning.
For quick breads: over-leavening can cause collapse after oven spring.
For cookies: balance leavening with acid source for predictable spread.
Common Pitfalls
- Switching brands without re-checking weight can change texture and bake time.
- Using volume-only measurements for dense ingredients can overshoot recipe targets.
- Expired leaveners can underperform even when measured correctly.
Brand Variance & Measuring Method
Baseline reference: 1 cup eggs = 243g. In real kitchens, a practical range is usually 228g-258g per cup (6% band).
Why this happens: fine powders and leaveners settle during storage, changing cup density.
Figures use the US cup (236.6 ml).Common Questions
How many grams is 1 cup of eggs?
1 cup of eggs weighs 243 grams.
What can I substitute for eggs?
Applesauce (1/4 cup per large egg), Mashed Banana (1/4 cup per large egg), Flax Egg (1 tablespoon ground flax + 3 tablespoons water per large egg)