Egg Yolks Teaspoons to Grams
Convert any amount of egg yolks between teaspoons and grams. 1 teaspoon of egg yolks equals 5.27 g. Use the calculator for custom amounts, or choose an amount below.
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Common egg yolks measurements found in recipes.
Other Units for Egg Yolks
Convert egg yolks from teaspoons to other units. Each link has its own calculator and conversion amounts.
Similar Ingredients
Measuring Tip
One large egg white weighs approximately 30g and one large egg yolk weighs approximately 17g. Weighing separated eggs is more reliable than counting, since individual eggs vary in size.
Understanding the Units
What is a Teaspoon?
A US teaspoon is 4.929 ml, a metric teaspoon is exactly 5 ml, and an imperial teaspoon is 5.919 ml. The metric and US versions are nearly identical (1.4% difference), but the imperial teaspoon is 20% larger. For most spices the difference is negligible, but for leaveners like baking powder it can affect the result.
What is a Gram?
Grams are the preferred unit in professional kitchens and bakeries because they allow exact recipe scaling. To double a recipe, simply double the gram values. No need to worry about how tightly an ingredient is packed into a cup.
Frequently Asked Questions
For egg yolks, 1 teaspoon equals 5.27 g. For other amounts, select an amount below or use the calculator for a custom quantity.
The most accurate way is to weigh egg yolks on a kitchen scale, since individual eggs vary in size. If you are measuring by volume, pour into the measuring spoon on a flat surface and read the level at eye height. Egg yolks are liquid and settle naturally, so volume measurements are reasonably consistent.
Egg sizes vary naturally, so the teaspoons to grams result can differ by 5-10% between individual eggs. This conversion uses large eggs as the standard. For carton egg yolks, the density is very consistent.
Weighing is more consistent than volume measuring. A teaspoon of egg yolks can vary by 10-20% depending on how it's scooped, packed, or leveled. Weighing gives the same result every time, which is especially important in baking where precision affects texture and rise.