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.
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. < /p>
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.
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.
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.
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?
I put this sous vide egg white only egg cup bites recipe together for those people who are trying to limit the amount of egg yolk they consume. It uses only egg whites, cottage cheese, and milk to form the base of the dish. You can make any of the other egg cups using only egg whites, or a combination of egg whites and yolks.
These egg cup bites were first popularized by Starbucks but are really easy to make at home using sous vide to cook them. You can use any ingredients you want to flavor them but I always enjoy broccoli and cheddar cheese. For a lighter egg you can replace the cream with milk, or use 1/4 cup cream cheese for a denser end result.
I first tried shakshuka at the Park Slope restaurant Miriam, which serves an amazing variety of Israeli foods for brunch. It's a hearty and filling meal that is still packed with fresh ingredients prepared simply. I've found sous viding the eggs adds a level of control to the process that I didn't have before with traditional poaching.
Avocado toast is all the rage lately and I can see why. A piece of hearty, whole grain bread lightly toasted and slathered with rich and creamy avocado is a decadent combination. I especially love it when topped with a sous vided egg to make it a complete meal. Be sure to use a high-quality bread and a ripe avocado, because this recipe is so simple the flavors will really shine through.
These egg cup bites were first popularized by Starbucks but are really easy to make at home with sous vide. You can use any ingredients you want to flavor them but my favorite is broccoli, cheddar cheese and bacon. For a lighter egg you can replace the cream with milk, or use 1/4 cup cream cheese for a denser egg.
The 13 minute egg is one of the most popular ways to cook eggs because it's easy, fast, and the results are really great. This recipe gives it a brightness by serving it on top of a wilted spinach salad.
This recipe combines crispy pulled pork and savory deviled egg with a burst of spicy chipotle flavor into one of the more unique combinations. The crispy pulled pork can be used as a garnish for many dishes, and a topper for fish or salads.
These tangy reddish-purple deviled eggs are made with pickled beet brine. This recipe aims for some color without an overpowering flavor so the eggs are only soaked for 12 to 18 hours. Topped with a dab of goat cheese, a pecan and a slice of pickled beet - they are always a crowd pleaser!
Deviled eggs with bacon and chives are a common party food but this recipe takes it up a notch by using modernist cooking techniques to make it candied bacon and chive air! Your party guests will enjoy the crispy, sweet, spicy and smoky flavors of the candied bacon while the chive air adds a fresh onion flavor with a hint of sweetness. A fun treat for your family and friends.
One of my wife's favorite breakfast meals is eggs. She loves all the classic egg dishes but sometimes I like to mix it up some and make "poached" sous vide eggs. They have a softness that is hard to obtain through normal poaching. Plus it's always fun to surprise her with a new egg dish.
Here's one poached sous vide egg recipe that has bacon, tomato, and basil on it.
One of the biggest hassles when cooking and working in the kitchen is when a recipe calls for "the juice of 1 lime" or a similar measurement. Often times when cooking people use bottled juices, pre-sliced vegetables and other convenient cooking time savers. Produce Converter will help you convert the "juice of 1 lime" and other similar recipe instructions into tablespoons, cups and other concrete measurements.
Produce Converter can also be used to figure out how many vegetables to buy when you need, for instance, "A cup of diced onion." You can use our easy conversion tool to figure out exactly how many onions you need to buy at the store in order to end up with the amount you need for your cooking.
We hope you enjoy Produce Converter and if you have any suggestions for how we can improve it and make your cooking easier please let us know.
Get this on Your iPhone or Android!
Did you know that you can get this on your iPhone or Android so you can always have this information available?