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# How Many Egg Whites in 1 cup?

Started 1277909524.107 in Kitchen & Food Talk | Last reply 1278883772.047 by old fashion baker
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Approximately- I am making a meringue recip andinstead of calling for a number, it calls for 1 cup- I use Large Grade A but sometimes use Jumbo

Anyone have an idea? I currently only have 10 eggs in the fridge-

Sadly, this recipe doesn't use any yolks, so I guess there is custard in my future too!! LOL!

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Using large eggs, I found the following by using Google:

One large egg has about 2 Tablespoons (Tbs.) of egg whites and weighs 25 grams.

2 Tbs. = 1 fluid ounce (so 1 fluid ounce per egg).

8 fluid ounces = 1 cup.

8 large egg whites should equal 8 oz. or 1 measuring cup.

Fran

Thanks!! I can't even IMAGINE trying to measure an egg wwhite in a Tablespoon, can you?

On 6/30/2010 stilltamn8r said:

Thanks!! I can't even IMAGINE trying to measure an egg wwhite in a Tablespoon, can you?

No, I can't. But when using an egg separator, it's easy to place the separator on a measuring cup, letting the whites slide into the cup to get a fairly accurate measurement, and then placing the yolk either in a L&L or some other storage container. Of course, I still prefer to do my separation of whites and yolks the old fashioned way I learned from my mother many years ago -- cracking the egg, letting the whites drip into a measuring cup as I gently "toss" the yolk back and forth from one-half of the shell to the other.

BTW, when are you going to make a custard out of the yolks? I'll be delighted to come "sample" that?

Fran

I do it the egg shelll way also! wow with that many yolks I could make a custard AND a quiche!!!!

The whites are going to be made into Sandra Lee's "Beks lemon meringue teacakes" that I saw on the Food network last week-

I had thought I might shortcut and get a carton of "whites only" but it specifically says "not for meringues"

On 7/1/2010 stilltamn8r said:

I do it the egg shelll way also! wow with that many yolks I could make a custard AND a quiche!!!! . . . .

I like quiche also (almost as much as I like custard) -- what day are you doing all this?

As for the lemon teacakes, I'm sure those will be delicious; however, I'm not a lemon person. I do remember my grandmother making some sort of meringe teacakes many, many years ago when I was a very young child -- they were delicious but I have no idea what other ingredients she used. I can't ever recall seeing her use a written recipe, but I do recall I thought no one else could ever make the simplest foods taste nearly as wonderful as she did.

Fran

On 7/1/2010 DayDreamer said:
On 7/1/2010 stilltamn8r said:

I do it the egg shelll way also! wow with that many yolks I could make a custard AND a quiche!!!! . . . .

I like quiche also (almost as much as I like custard) -- what day are you doing all this?

As for the lemon teacakes, I'm sure those will be delicious; however, I'm not a lemon person. I do remember my grandmother making some sort of meringe teacakes many, many years ago when I was a very young child -- they were delicious but I have no idea what other ingredients she used. I can't ever recall seeing her use a written recipe, but I do recall I thought no one else could ever make the simplest foods taste nearly as wonderful as she did.

Aahh, that is the Magic of the Grandmother!!

Why not separate them and pour the egg whites into a measuring cup?

Peace

On 7/1/2010 PeaceMom said:

Why not separate them and pour the egg whites into a measuring cup?

Well, of course that is what I am going to do- my original question waw approximately how many would I need? So I could pick up another dozen if neccessary- I didn't want to start this recipe, only to find out, once I started separating them, that I only had enough for 1/2 cup.....

I just made a chocolate cream pie and the recipe called for 8 yolks, so I have 8 egg whites left which I will make a white cake with lemon zest with a lemony frosting. The eight egg whites measure to be a cup.

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