How much is 3 egg whites

Egg Size Equivalents – Egg Conversion Charts

Egg Size Equivalents

The following information is from the American Egg Board.

The correct egg size can be important in recipes with exacting measurement requirements, such as cakes.  At other times it doesn’t matter.

Egg Conversions:

These approximations are based on a large (2-oz) egg.  Other egg sizes may be more or less than the amounts listed below.

Whole Eggs

3 whole eggs = 1/2 cup
1 whole egg = 3 tablespoons
1/2 whole egg = 4 teaspoons

Yolks
6 to 7 egg yolks = 1/2 cup
1 egg yolk = 1 tablespoon

Whites
4 to 6 egg whites = 1/2 cup
1 egg white = 2 tablespoons

Dried or Powdered Eggs
1 egg = 2 tablespoons egg powder + 2 tablespoons warm water

To substitute another size egg in your baking, check the following charts.

Size Equivalents

To Make 1 Cup

Learn All About Eggs and How To Cook Them – Lots of interesting information regarding eggs.

Baked (Shirred) Eggs
In France, this basic methods of baked eggs is called oeufs en cocotte.

Boiling Eggs
According to the American Egg Board, the terms “hard-boiled” and “soft-boiled” eggs are really misnomers, because boiling eggs makes them tough and rubbery.  Instead, these eggs should be “hard-” or “soft-cooked” in hot (still) water.

Coddled Eggs
Coddled eggs are made by very briefly immersing an egg in the shell in boiling water (to cook in water just below the boiling point) to slightly cook or coddle them.

Deviled Eggs
Deviled eggs have their roots in ancient Roman recipes with the first published recipes for stuffed, boiled eggs were from medieval Europe.  In the 17th century, this was a common way to prepare eggs.  They were not called “deviled” until the 18th Century, in England.

Fried Eggs – Perfect Fried Egg
A French technique that very slowly cooks the eggs in butter.

Microwave Eggs
How to microwave poached eggs, fried eggs, scrambled eggs, and boiled eggs.

Poached Eggs
The best eggs for poaching are the freshest eggs you can find.  If eggs are more than a week old, the whites thin out.  Whites of fresh eggs will gather compactly around the yolk, making a rounder, neater shape.

Scrambled Eggs/Omelets
Scrambled eggs make a delicious and quick meal, but there is a little science to getting them just right.  The secret to successfully scrambling eggs is slow cooking (you need low, gentle heat).

Brunch Recipes

Egg Recipes

A Guide to Egg Size Conversions for Recipes

Learn How to Make Swaps

Eggs often play a critical role in baked goods and other recipes. Most recipes are standardized for the large egg, which yields about 3 1/4 tablespoons when beaten, or one cup for five large eggs beaten.

If a recipe calls for a different size egg than what you have, use the chart below to convert the quantity into the size you have while maintaining the correct volume. You may run into this problem if you bought a carton of jumbo eggs at the warehouse store or if your backyard chickens are producing a variety of sizes of eggs.

Egg Size Equivalents - Small to Jumbo

Replace the large eggs called for in your recipe (in the top row) with the number of eggs of different sizes listed in each row.

As you can see, if a recipe calls for a single large egg, you can simply substitute any size of chicken egg. Once it calls for two or more, you may need to make an adjustment if you have only small or medium eggs or if you have only extra-large or jumbo eggs.

Helpful Egg Conversions

Here are more rules of thumb to use in converting egg sizes in recipes:

• 4 Extra Large or Jumbo Egg = 1 cup
• 6 Extra Large Egg Whites = 1 cup
• 12 Extra Large Egg Yolks = 1 cup
• 1 Extra Large Egg White = 2 extra large egg yolks (in volume)
• 1 Large Egg White = 2 tablespoons
• 8 to 10 Large Egg Whites = 1 cup
• 1 Large Egg Yolk = 1 tablespoon
• 12 to 16 Large Egg Yolks = 1 cup
• 1 Large Egg = 4 tablespoons liquid egg product
• 1 Large Egg White = 2 tablespoons liquid egg product

When Egg Size Matters and When It Doesn't

Egg size doesn't matter much if you are making scrambled eggs or a frittata. Nor will it matter if you are using egg as a binder in mixing up a batch of fritters or coating a cutlet. In those cases, simply use the eggs you have handy.

When you are baking dough or making a custard or emulsion, the liquid volume of the egg is important for the recipe to succeed. In those cases, you will want to make substitutions appropriate for the size of eggs you have handy.

Duck Eggs or Other Species

The egg sizes listed are for chicken eggs, as labeled for sale in the United States. Duck eggs are much larger than chicken eggs, even larger than jumbo eggs. You may have a bantam hen who lays eggs smaller than the typical small egg. You should use the substitution chart by volume, cracking a few and comparing it to 3 1/4 tablespoons per beaten large egg. You may have to do a little math to get the proportions right if you are using eggs that are far from standard chicken eggs.