How Many Egg Whites In A Cup | Egg Size Equivalents, Egg... (2024)

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 thefollowing charts.

Size Equivalents

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 calledoeufs en cocotte.

Boiling Eggs
According to theAmerican 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 isslow cooking(you need low, gentle heat).

Brunch Recipes

Egg Recipes