Egg Size Equivalents
The following information is from the American Egg Board.
Although any size egg may be used for frying, scrambling, cooking in the shell, and poaching, most recipes for baked dishes, such as custards and cakes, are based on the use of large eggs.
The correct egg size can be important in recipes with exacting measurement requirements, such as cakes. At other times it doesn’t matter.
These approximations are based on a large (2-oz) egg. Other egg sizes may be more or less than the amounts listed below.
3 whole eggs = 1/2 cup
1 whole egg = 3 tablespoons
1/2 whole egg = 4 teaspoons
6 to 7 egg yolks = 1/2 cup
1 egg yolk = 1 tablespoon
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.
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.
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 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 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.
How to microwave poached eggs, fried eggs, scrambled eggs, and boiled 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 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).
Categories:Baking Cooking Lessons - Cooking 101 Egg Hints and Tips
10 Responses to “Egg Size Equivalents – Egg Conversion Charts”
How to store egg yolks for a short time
I have a very large recipe I need to cut down. It calls for 8 oz. of dry egg. I would like to know how many fresh eggs that would be and if I need to adjust my liquid. Thank you
Denise M Kellum
If I have a recipe for 7 Jumbo Egg Whites
How many cups of egg beater egg whites do I need? (The are considered large egg whites.3/4 cup = 4 large egg whites.
Denise M Kellum
I have a recipe for 7 Jumbo Egg Whites. How do I convert large egg whites into 7 Jumbo egg whites?
How many cups of egg beater egg whites do I need? (They are considered large egg whites.3/4 cup = 4 large egg whites.
I have a recipe that calls for 2 TBL OF DRIED EGG WHITES and I want to use LIQUID EGG WHITES. I know that not all liquid eggs are the same size so if I could just get an approximate amount I would really appreciate it.
I have a recipe that calls for 1/4 cup whole liquid eggs, how many eggs do I need.
I have a large recipe that I want to make and keep as a dry mix, the recipe calls for 2 -1/8 cups of liquid egg whites, how many cups of dried egg powder do I need to make this mix?
Thank you for your help.
I would like to know what 1 1/3 cup egg substitute is in real eggs?
How much egg white converts to 10 large eggs?
My recipe calls for 16oz of liquid eggs. How many store bought eggs would this be?