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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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DayDreamer1277911123.0931388 PostsRegistered 8/8/2006Texas

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

stilltamn8r1277911935.8713953 PostsRegistered 6/14/2006So Cal

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

DayDreamer1277914490.391388 PostsRegistered 8/8/2006Texas
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. Smile 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? Wink

Fran

stilltamn8r1278004222.8313953 PostsRegistered 6/14/2006So Cal

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"

DayDreamer1278010096.3631388 PostsRegistered 8/8/2006Texas
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? {#emotions_dlg.biggrin}

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

stilltamn8r1278021422.5613953 PostsRegistered 6/14/2006So Cal
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? {#emotions_dlg.biggrin}

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!!

CalmInTheH­eart1278023872.2637161 PostsRegistered 7/14/2007

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

Peace

stilltamn8r1278024721.76713953 PostsRegistered 6/14/2006So Cal
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.....

old fashio­n baker1278883772.0475 PostsRegistered 7/11/2010

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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