Measuring egg whites accurately is an important skill in baking and cooking. When a recipe calls for egg whites, it is usually because the whites need to be whipped into foamy peaks, and getting the right amount is crucial for the recipe to turn out properly. There are a few key things to know about measuring egg whites correctly:
Use a liquid measuring cup
Egg whites are a liquid ingredient, so it’s best to use a clear liquid measuring cup to measure them. Regular dry measuring cups are meant for dry ingredients like flour or sugar. Using a liquid measuring cup allows you to see the exact amount of egg whites you have.
Crack eggs and separate whites
Start by cracking the eggs and separating the whites from the yolks. Be careful not to get any yolk in the whites when separating, as this can prevent the whites from whipping properly. Let the whites slip through your fingers into a bowl, leaving the yolk behind in its shell half.
Let the whites settle
Before measuring, let the egg whites settle in the bowl for a minute or two. This allows any extra watery liquid to separate and gives you a more accurate measure.
Scoop and level
Use a liquid measuring cup and dip it into the settled whites. Scoop up the whites and then gently tip the cup to allow any excess to run off. The surface of the whites should be level with the measurement markings on the cup.
Read at eye level
For the most accurate reading, bring the measuring cup up to eye level and look at the bottom of the curved liquid surface. This allows you to get an accurate reading based on the bottom of the meniscus or curve.
Examples
Here are some examples of how to measure 3 egg whites using a liquid measuring cup:
- Crack 3 large eggs, separate the whites from the yolks, and let the whites settle in a bowl.
- Use a 1-cup liquid measuring cup. Scoop up the settled whites until the bottom of the curved surface reaches the 3-tablespoon line when viewed at eye level.
- Crack 4 large eggs, separate the whites, and let settle. Scoop the whites with a 2-cup liquid measuring cup until the bottom of the curve reaches the 1/4 cup line at eye level.
- Crack 2 extra large eggs, separate the whites, and let settle. Scoop the whites with a 1-cup liquid measuring cup to the 2-tablespoon line when viewed at eye level.
Tips
Here are some helpful tips when measuring egg whites:
- Make sure egg whites are well-separated from the yolks to prevent inaccurate measuring.
- Let whites settle completely before measuring for best results.
- Wipe off any excess egg white from the outside of the measuring cup.
- Measure egg whites in a clear liquid measuring cup for easiest and most precise measuring.
- Read the measurement at eye level for the most accurate reading based on the bottom of the curve.
- 1 large egg white is approximately 2 tablespoons or 1 fluid ounce.
- Always use exact measurements called for in recipes for best results.
Common conversions
Here are some common egg white conversions:
| Number of Large Egg Whites | Volume |
|---|---|
| 1 | 2 tablespoons |
| 2 | 1/4 cup |
| 3 | 6 tablespoons |
| 4 | 1/2 cup |
| 5 | 10 tablespoons |
| 6 | 3/4 cup |
| 8 | 1 cup |
| 12 | 1 1/2 cups |
As you can see, 3 large egg whites equals 6 tablespoons or 3 fluid ounces. When cracking and separating eggs, let the whites settle, then use a liquid measuring cup to scoop and level to the 3-tablespoon mark when viewed at eye level for maximum accuracy.
Why accurate measurement matters
Getting an accurate measurement of egg whites is important for recipes to ensure proper structure and texture. Here’s why:
- Foams/meringues – Egg white foams need the right ratio of air to egg white to stabilize and hold shape.
- Egg white omelets – Using too little egg white can make omelets tough and dry.
- Soufflés – Too many egg whites makes them dense instead of fluffy.
- Cocktails – A dry Ramos Gin Fizz gets its froth from egg whites.
- Macarons – Precise measurement ensures the right consistency for macaronage.
- Royal icing – Too many egg whites makes icing runny and unstable.
Following recipe instructions carefully and accurately measuring egg whites helps ensure baked goods and dishes turn out light and fluffy rather than dense or runny.
What if you need more or less egg whites?
Some recipes may call for more or less egg whites than you have on hand. Here are some tips:
- If a recipe calls for 2 egg whites and you only have 1 large egg, you can substitute 2 tablespoons of water for the second egg white in recipes where egg whites provide structure vs. flavor.
- If you need 4 egg whites but only have 2 large eggs, you can substitute 1/4 teaspoon cream of tartar whisked into 2 tablespoons water for 2 additional egg whites.
- For every large egg white needed, substitute 2 tablespoons of pasteurized egg whites or reconstituted dried egg whites.
- To replace 1 large egg white, whisk together 1 tablespoon water, 1/4 teaspoon oil, and 1/8 teaspoon baking powder until foamy.
In general, 2 tablespoons of liquid can substitute for 1 large egg white in recipes where egg whites help with structure more so than flavor.
How to whip egg whites properly
Once you’ve accurately measured egg whites, whipping them properly ensures they reach their full foamy potential. Here’s how:
- Make sure equipment and egg whites are free of grease for best volume.
- Use a metal bowl and rubber spatula or whisk for whipping.
- Whip whites just until they hold soft peaks for flexibility.
- Add cream of tartar or cornstarch for extra stabilization if desired.
- Whip on medium-high speed to quickly incorporate air.
- Go slow at the end once soft peaks form to prevent overbeating.
- Use whipped egg whites immediately before they deflate.
With accurately measured egg whites and proper whipping technique, you’ll have fluffy egg white foams perfect for meringues, mousses, souffles and more.
Storing extra egg whites
What should you do with leftover egg whites after separating yolks? Here are some storage tips:
- Place egg whites in an airtight container. Press plastic wrap directly onto the surface.
- Refrigerate for up to 4 days.
- Label the container with the date.
- Alternatively, freeze egg whites for 4-6 months.
- Freeze in quantities specified in recipes for convenience.
- Stir gently after thawing in fridge overnight.
Stored properly, leftover egg whites can be useful for making multiple meringue or cocktail recipes over the course of several days.
Common egg white measuring mistakes
Achieving the ideal whipped egg white texture hinges on accurate measurement. Here are some common egg white measuring mistakes to avoid:
- Not separating yolks completely from whites
- Letting whites sit too long before measuring
- Not scooping from settled whites
- Measuring on an angle vs. straight on
- Not leveling off the top when measuring
- Not reading the bottom of the meniscus
- Using the wrong size measuring cup
- Measuring dried vs. fresh egg whites
Being aware of these potential pitfalls and using proper technique ensures your recipes turn out right every time.
Conclusion
Measuring egg whites precisely is crucial for recipes where whipped egg whites provide structure and leavening. Use a clean liquid measuring cup designed for thin, pourable ingredients. Crack eggs, separate the whites from yolks completely, and let whites settle before scooping. Level off the top and read the bottom of the curved surface at eye level for an accurate measurement. With the right technique, getting those 3 egg whites for meringues, mousses, and souffles becomes foolproof.
