Measuring Eggs

To Make One Egg: If you have multiple eggs, whites or yolks that are already cracked in a bowl, how do you measure just one? If using a whole egg, mix thoroughly and then measure. If using a whole yolk or white, separate before measuring.

Weight of Eggs Per Dozen:

• Jumbo: 30 ounces
• Extra Large: 27 ounces
• Large: 24 ounces
• Medium: 21 ounces
• Small: 18 ounces
• Pewee: 15 ounces

Measuring Eggs:

• 1 large egg (2 ounces) equals one-quarter cup
• 1 medium egg (1-3/4 ounce) equals one-fifth cup
• 1 small egg (1-1/2 ounce) equals one-sixth cup

If I cut a recipe in half and the original uses 1 large egg, how do I halve it?

One large egg equals about 1/4 cup (4 tablespoons). In order to get "half a large egg", you'll need 2 tablespoons for your recipe. First, beat the egg so the yolk and white until well mixed and let the bubbles subside. Then, measure what you need with a measuring spoon.

These approximations are based on a large (2-oz) egg.

Whole Eggs - Large

3 whole eggs = 1/2 cup
1 whole egg = 3 tablespoons
1/2 whole egg = 4 teaspoons

Yolks - Large

6 to 7 egg yolks = 1/2 cup
1 egg yolk = 1 tablespoon

Whites - Large

4 to 6 egg whites = 1/2 cup
1 egg white = 2 tablespoons

Substitutations:

1 whole egg = 2 egg whites (to reduce fat; may make baked goods less tender) = 2 egg yolks (in sauces, custards, and cream fillings).