I am trying to figure out a recipe and need to know how many ounces is one egg white.
I often use the pasteurized whites in the carton. On the side it says 1 large white is equal to 3 tbsp and 3/4 c is equal to 4 large whites. I just separated 4 large eggs and I got a little over 2/3 cup (a little less than 3/4). 4 extra large would probably be a full 3/4 of a cup. Either way, close enough!
2/3 of a cup is 10.6 tablespoons. 1/2 cup is 8 table spoons. If one white is about 3 tablespoons, then you need 1/2 cup plus 1 tbsp. to equal 9 tbsp
Thanks! I often think recipes should call for a certain amount of eggs or whites, and you should say beat the eggs together and then measure the volume. Especially where a lot of eggs are concerned. My angel food cake recipe calls for a dozen egg whites, I should start measuring just in the interest of being curious how much that comes out to and what result it has on my cakes.
This thread has caused me to pay a little more attention to the volume and weight of the egg whites I use. It also helps with conversions if different sized eggs are used. For my SMBC, I use 10 large egg whites which is consistently 1.5 cups. The weight is 12 fluid ounces, 12.25 ounces. HTH!