An egg yolk usually weighs about 18 grams. That’s roughly two-thirds of an ounce. Of course, this can change a bit depending on the size of the egg. For example, a large egg yolk is usually around 18 grams, while a medium egg yolk might be slightly less, and an extra-large yolk could weigh a bit more.
If you’re baking or cooking and need to measure yolks, using 18 grams per yolk is a good rule of thumb. This helps especially when you’re following recipes that ask for yolks by weight instead of number.
Keep in mind that egg yolks are mostly fat and protein, and they add richness to your dishes. So if you use more or fewer yolks than a recipe calls for, it can change the taste and texture.
If you want to be precise, you can crack the egg, separate the yolk, and weigh it on a kitchen scale. But for everyday cooking, just knowing that one yolk is about 18 grams will do the trick. It’s an easy way to keep your recipes balanced without any hassle.
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Ever crack an egg and wonder, “How much does this yolk actually weigh?” You’re not alone! Whether you’re baking, counting macros, or just curious, knowing the exact weight of an egg yolk can make a big difference. Especially when a recipe calls for yolks only (I’m looking at you, custard lovers), accuracy counts!
On average, an egg yolk weighs about 18 grams, but there’s a little more to it than that. Size matters. Jumbo, large, and medium eggs all have slightly different yolk weights. And believe me, after ruining one too many lemon curds with guesswork, I now weigh every yolk like a pro!
Let’s crack this open and get into the yolky details.
Average Weight of an Egg Yolk (in Grams)
I used to guess the weight of egg yolks when baking. Sometimes my recipes turned out perfect. Other times? A runny mess or a dry, weird texture. That’s when I finally looked it up. A large egg yolk usually weighs about 18 grams. Not 10, not 25. Around 18. That’s the sweet spot most recipes expect.
But here’s the thing, eggs aren’t all the same. If you’re using medium eggs, the yolk might be closer to 15 grams. Jumbo eggs? You could hit 20 or even 22 grams. So if your recipe calls for just yolks, and you’re using several, those few grams can really add up.
I once made ice cream using six yolks from extra-large eggs, thinking, “Close enough.” Nope. It came out way too rich and kinda gloopy. Lesson learned: weigh the yolks if the recipe’s fancy or fussy.
Now I keep a small kitchen scale nearby. I crack the egg, separate the yolk, and pop it on the scale. Takes maybe five seconds. Totally worth it if you’re making custard, hollandaise, or anything where eggs are the star.
Bottom line? If you’re using large eggs, plan on 18 grams per yolk. If you want to be exact, just weigh it.
How Egg Size Affects Yolk Weight
Not all eggs are the same, and that messes with the yolk weight more than you’d think. When I first started baking, I thought an egg was just… an egg. But then I bought a pack labeled “jumbo” and noticed the yolks looked way bigger. That’s when I realized egg size actually changes the weight of the yolk quite a bit.
Large eggs are the standard in most recipes. Their yolks usually weigh around 18 grams. But if you grab medium eggs, the yolks drop closer to 15 grams. Extra-large eggs? Those can go up to 20 grams or more. And jumbo? I’ve seen some hit 22 or 23 grams. That doesn’t sound like much, but trust me, it can throw off your recipe if you’re using a bunch.
Here’s where it gets trickier. Bigger eggs don’t just have bigger yolks, they also have more egg white. So the yolk-to-white ratio changes too. That’s why scrambled eggs might feel different if you switch sizes.
Once, I used backyard eggs from a friend. They weren’t labeled by size, and some had huge, deep-yellow yolks. I thought it’d be a treat. But my sponge cake turned out too dense because I accidentally used way more yolk than the recipe needed.
If you’re not sure about your egg size or you’re using a recipe that needs precision, just weigh your yolks. Saves a lot of guesswork and keeps your food consistent.
Measuring Egg Yolk Weight Accurately
I used to eyeball yolks all the time. If I needed three, I’d crack three and move on. But when I started baking more tricky stuff, like custards and sauces, I learned that being off by just a few grams can mess up the whole texture. So I finally bought a digital kitchen scale. Best ten bucks I ever spent.
Here’s how I do it: I set a little bowl on the scale, hit the “tare” button so it resets to zero, then drop the yolk in. Boom, 18 grams, give or take. If I’m working with a batch, I weigh them one by one and write it down. Yeah, it’s an extra step, but it makes a huge difference, especially for anything creamy or egg-based.
Separating the yolk can be tricky at first. I usually crack the egg and let the white drip through my fingers into a second bowl. Then I gently drop the yolk onto the scale. If you break the yolk while separating, it still works, you just gotta scoop it carefully so you don’t lose any.
I’ve also learned that older eggs have thinner whites, which makes it easier to separate. Super fresh ones are stickier and harder to deal with. Oh, and don’t try to measure yolks by volume, it’s too inconsistent. Grams are way more reliable.
So if you’re cooking something delicate, or you’re just curious like I was, grab a scale. It’s quick, easy, and way more accurate than guessing.
Why Yolk Weight Matters in Cooking & Baking
I didn’t think yolk weight mattered until I made a batch of hollandaise that broke right in front of guests. Super embarrassing. I followed the recipe, but my yolks were from jumbo eggs, and the sauce ended up too thick and greasy. That’s when I realized egg yolks aren’t just for color or richness. Their weight changes the whole balance of a dish.
Yolks are packed with fat and protein. That’s why they’re magic in custards, ice cream, and certain cakes. If you use too many grams of yolk, you can throw off the texture. Things can turn rubbery or overly rich. If you don’t use enough, the recipe might end up too watery or thin. I’ve been on both sides of that problem.
I’ve had better luck with baked goods ever since I started weighing yolks. For example, when I make crème brûlée, I use exactly 108 grams of yolk, which is six large yolks. If I used six jumbo ones without checking, that’d be closer to 125 grams, and that custard would turn into scrambled egg pudding real fast.
And it’s not just desserts. Mayonnaise, sauces, and even some breads rely on yolk weight to come out just right. If you’re mixing ingredients by feel, you might get lucky. But if you want reliable results every time, knowing your yolk weight really helps.
So yeah, I measure yolks now, especially if the recipe is egg-heavy. It’s one of those small things that makes a big difference.
Egg Yolk Substitutes and How They Compare in Weight
I’ll be honest, I was super skeptical about egg yolk substitutes at first. Nothing seemed like it could match that rich, silky feel yolks give. But when my cousin went vegan, I had to figure out some swaps for family dinners. I learned real quick that not all yolk subs are equal, and they don’t all weigh the same either.
One of the most common replacements is soy lecithin. It’s an emulsifier, like egg yolk, and works great in dressings or sauces. But you only need a few grams to replace a full yolk. Around 1 teaspoon of soy lecithin (about 3–5 grams) can do the trick, depending on the recipe.
Then there’s aquafaba, that liquid from a can of chickpeas. It’s more of an egg white sub, but in a pinch, you can use 1 tablespoon (about 15 grams) to replace a yolk in some baked goods. It doesn’t bring the same fat, though, so you may need to add oil to balance it out.
I’ve also tried vegan egg replacer powders, like the ones from Bob’s Red Mill. They’re measured by teaspoons, usually mixed with water, and don’t match yolk weight gram-for-gram. I found you need about 1.5 teaspoons of powder plus 2 tablespoons of water to match a yolk’s effect, but the weight ends up much lighter, closer to 10–12 grams.
Honestly, none of these feel exactly like a real yolk, especially in custards or sauces. But they can work in muffins, cakes, and pancakes. If you’re avoiding eggs for allergies or ethics, just be ready to adjust the recipe. Add fat where needed, and always check texture as you go.
Some recipes hold up better than others. I still use real yolks for things like lemon curd or ice cream, but when I’m baking for vegan friends, these subs do the job.
Conclusion
So yeah, now we know the magic number, about 18 grams for a large egg yolk. But it’s not just about one number. Yolk weight can change depending on the size of your egg, how fresh it is, or even what kind of chicken it came from. It might not seem like a big deal, but trust me, in certain recipes, even a couple of grams can make or break the whole thing.
I’ve learned the hard way. I’ve had sauces split, custards curdle, and cookies come out flat just because I didn’t pay attention to the yolks. Once I started weighing them, everything got way more consistent. I stopped guessing, and my food came out the way I actually wanted it to. Honestly, using a little scale is one of the easiest kitchen upgrades you can make.
So whether you’re baking a cake, whipping up hollandaise, or just trying to log your macros, don’t skip the yolk details. They matter more than you’d think. And if you’ve got a go-to tip or a yolk fail story of your own, drop it in the comments. I’d love to hear it.