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Nov 20, 2012 09:59 AM

How many small eggs = 3 large eggs? (for baking)

Hi. I'm making a treacle sponge pudding for Thanksgiving, and the recipe calls for 3 large eggs. The eggs I have are from a friend's chickens, and are smaller than the typical grocery store "large" eggs.

It looks like 3.5 or 4 of these eggs will be equivalent to 3 large eggs, but that's just an eyeball guess. I know that, unlike with cooking, when baking you actually have to pay attention to the amounts of the different ingredients for the dish to come out right, so I don't want to mess it up.

So, my question is: how critical is it that I have the right amount of egg in my dish? Below is the ingredients list if that helps.


175g/6oz butter, softened, plus extra for greasing

100g/3½oz golden syrup

125g/4½oz golden caster sugar

1 lemon, zest only

3 large eggs, lightly beaten

175g/6oz self-raising flour

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    1. According to Smitten Kitchen's conversion chart there are seven small eggs to a cup vs 5 large. I would use 4 smalls for 3 large. But you are not sure whether your eggs are really small or medium, anyway. Pudding is not that fussy.

      1 Reply
      1. One large egg without the shell is about 50 grams, so all you need to do is crack enough eggs to make 150 g.