When a recipe calls for 1 cup of egg whites, just how many eggs are we talking about using? So, how many eggs are in a cup of egg whites? We tackled this and other egg questions.

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In cooking, eggs are usually used in 3 different ways when they are raw: as whole eggs, egg whites and egg yolks. The volume of an egg depends on several things including the size of the egg. Since most recipes that call for eggs are referring to "Large" size eggs, we decided to use a normal large grocery store egg in our test to answer the question "What is the volume of an egg?".

We looked at how much egg yolk is in an average large egg. How much egg white is in an average egg. And what is the total volume of an egg. It may "crack you up" to realize that 1 egg yolk measures 1 to 1.25 tablespoon and the white is 2 tablespoons. This makes the whole shelled egg measure about 3 tablespoons. Using these same eggs, the yolk weighed .6 ounce (18 grams) and egg white was 1.05 ounces (30 grams).

Some people also want to know "How many eggs in a cup?" The answer is there are 4 to 5 average size large whole eggs in a cup. If you want 1 cup of egg whites you"ll need 7 to 8 eggs and for 1 cup of egg yolks it takes 12 to 13 eggs to obtain that quantity. Did you know that the color of the yolk is determined by what type of food the hen eats? Also, an egg"s shell color doesn"t indicate the quality or nutritional value of an egg, but rather the breed of the hen that laid it. An average hen lays 250 to 300 eggs a year and as she grows older she produces larger and larger eggs. Ever wonder if an egg you discovered in your refrigerator is raw or hard-cooked? Not a problem, just spin it! If the egg spins easily, it is cooked but if it wobbles, it is raw!

Now you know what the volume of an egg is and how many eggs are in a cup, your baking and cooking should go much more smoothly. To determine other correct egg measurements, you can use the converter below. If you tend to separate eggs often, you may want to invest in an egg separator. This $5 OXO Good Grips 3-in-1 Egg Separator is one of the best we"ve found and the one we use at home.

Custom Conversions for Egg

One Egg Equals

There is ¾ Ounces (22 mls) of Egg Yolk in a EggThere is 1 Ounce (30 mls) of Egg White in a EggThere is 1¾ Ounces (52 mls) of Raw Egg in a Egg I need:¼½¾11 ½22 ½33 ½44 ½5678910Teaspoon(s)Tablespoon(s)Fluid Ounce(s) in VolumeCup(s)Pint(s)Quart(s)Gallon(s)Milliliter(s)Liter(s)ofEgg YolkEgg WhiteRaw EggYou need10.9Eggs

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Full Recipe: Smoked Manhattan Cocktail

How to Store Egg

General How to Store Egg Info

To prevent eggs from absorbing odors from other foods in the refrigerator, store them in the original carton.

Besides basic white or brown chicken eggs, other common types include: duck eggs (larger than chicken, with a stronger flavor), quail eggs (smaller than chicken and generally used in specialty recipes or as hors d"oeuvres), and goose eggs (much larger than chicken and much stronger in flavor).

Short Term Egg Storage

For best flavor, use eggs within 1 week of purchase. Eggs will keep for 5 weeks without loss of nutrients or functional properties.

Egg Long Term Storage

To freeze: crack the egg and beat until just blended, then place 1 egg mixture in each muffin tin compartment to freeze them individually. Place muffin tin into the freezer; once solid, pop them out and store in a plastic freezer bag. To use, remove however you need and simply thaw in the refrigerator. If you prefer, beat all the eggs together, place in an airtight plastic container and freeze them all together; about 2 tablespoons of the slightly blended egg mixture will equal about one large egg.

Egg Side Notes

In addition to eating eggs for breakfast, eggs are important during the cooking process by helping thicken food, acting as an emulsifier, and binding food together.

See more: How Many Kilograms In 210 Pounds (Lb) To Kilograms (Kg), 210 Lbs To Kg Converter

The color of the egg shell (white or brown) does not affect its flavor, quality, or nutrients; color is determined by the breed of the chicken.

Egg Recipes


How to Make Ramen-Style Eggs with Sous Vide?

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Gary Huang asked Jason, my challenge is making ramen eggs that peel without making a total mess. I tried following Joule"s recipe at 194°F (90°C) for 9 minutes and then soaking in an ice water bath but the shell sticks like glue destroying the eggs. I cracked the shells and tried peeling underwater as well but no dice. I"m curious if you have any advice to help?