Egg whites are a popular ingredient used in cooking and baking for their ability to make baked goods light and fluffy. But when recipes call for egg whites, how much does 1 liquid egg white actually weigh? Here’s a quick overview of how much 1 liquid egg white weighs and how this converts to other measurements.
Quick Answer: How Much Does 1 Liquid Egg White Weigh?
On average, 1 large liquid egg white weighs about 30 grams or approximately 1 ounce. The exact weight can vary slightly depending on the size of the egg and other factors.
Exploring the Weight of an Egg White in More Detail
To understand how much an egg white weighs, it helps to first look at some key facts about eggs and egg whites:
- A large egg with its shell weighs about 50 grams or 1.75 ounces on average.
- The white (albumen) makes up about 58% of a large egg’s total weight.
- The yolk makes up about 31% and the shell accounts for about 11%.
Given this, we can estimate that the white of a large egg weighs around 29-30 grams, or right around 1 ounce. This is considered one liquid egg white.
How the Weight Can Vary
While 1 liquid egg white from a large egg weighs roughly 30 grams or 1 ounce on average, there are several factors that can cause the weight to vary slightly:
- Egg size – Medium eggs may have whites weighing around 25 grams, while jumbo egg whites may be 35 grams or more.
- Accuracy of separating the yolk – Any yolk mixed in will increase the weight.
- Moisture content – Environmental factors and egg freshness affect moisture.
- Precision of the scale – Measurements within a gram or two may fluctuate.
Even with these variations, the average weight of 30 grams or 1 ounce for a large egg white provides a solid basis for cooking and baking needs.
Converting Weight of Egg Whites to Volume
In some recipes, liquid egg whites may be measured by volume instead of weight. Here are some approximate conversions:
- 1 egg white (30 grams) = about 2 tablespoons (30 mL)
- 2 egg whites (60 grams) = about 1/4 cup (60 mL)
- 4 egg whites (120 grams) = about 1/2 cup (120 mL)
- 8 egg whites (240 grams) = about 1 cup (240 mL)
However, volume measures of egg whites are less consistent compared to weighing. Factors like frothing, moisture content, and how the egg white is collected affect the volume. Weighing egg whites provides a more standardized, accurate measure.
Typical Weight Ranges for Egg Whites
Here is an overview of the typical weight ranges for egg whites from eggs of different sizes:
| Egg Size | Egg White Weight |
|---|---|
| Small | 15-20 grams |
| Medium | 20-25 grams |
| Large | 25-35 grams |
| Jumbo | 30-40 grams |
As you can see, the medium to large egg white range around 25-35 grams or 1 ounce covers what’s considered 1 typical liquid egg white for cooking purposes.
Weight of Egg Whites in Some Common Recipes
Looking at some common recipes that use liquid egg whites also helps provide context for how much an egg white weighs:
- Meringue: A basic 3-egg white meringue uses about 90 grams (3 ounces) of egg whites total.
- Souffle: A 6-egg white cheese souffle uses about 180 grams (6 ounces) of egg whites.
- Omelet: A 3-egg white omelet uses around 90 grams (3 ounces) of egg whites.
- Cocktails: A Ramos Gin Fizz with 1 egg white has around 30 grams (1 ounce) of egg white.
You can see that in all cases, each egg white contributes around 30 grams or 1 ounce to the total weight as expected.
Egg White Weight for Shell Eggs vs. Liquid Egg Whites
All the weights discussed so far apply to separated egg whites from shell eggs. But you can also buy pasteurized liquid egg whites in cartons.
In these commercial products, the total weight and volume are precise. For example, common carton sizes include:
- 250 mL carton = 240 grams
- 500 mL carton = 480 grams
- 1 liter carton = 960 grams
This comes out to right around 30 grams per 1 fluid ounce. So the weight of commercial liquid egg whites is very consistent with the separated egg whites from shells.
Does Egg White Weight Change During Cooking?
When egg whites are exposed to heat, such as during cooking or baking, the weight can change as moisture evaporates. Effects include:
- Whipped or beaten egg whites will expand in volume but lose a bit of moisture, so the weight may decrease slightly as a meringue or souffle bakes.
- Cooked egg white omelets or scrambles will lose moisture and therefore weigh less after cooking.
- Boiled egg whites may plump up from the protein coagulating, but not significantly affect weight.
- Dehydrated egg white powder loses all moisture, leaving just the protein behind.
However, in most cases, the differences in weight from cooking are usually minimal, just a gram or two. The initial weight of 30 grams per egg white before cooking provides the key reference point.
Does the Weight of Egg Whites Change with Age?
As egg whites sit in the refrigerator, they can gradually lose moisture over time. This causes the weight to decrease slightly. Signs of age in egg whites include:
- Thinner, more watery consistency
- More transparent and less opaque appearance
- Runnier texture when cooked or whipped
Despite these changes, the differences in weight are negligible in most cases. But for optimal volume and whipping ability, fresher egg whites are best.
Weight Equivalents Between Egg Whites, Whole Eggs, and Yolks
It can also be helpful to understand the following weight equivalents when working with recipes:
- 2 egg whites = approximately 1 whole large egg
- 1 egg yolk = approximately 19 grams / 0.7 ounces
- 1 whole large egg = approximately 50 grams / 1.75 ounces
So if a recipe calls for 2 egg yolks, you would need around 38 grams or 1.3 ounces of egg yolk by weight. Keeping these equivalents in mind can help adapt recipes if you only have whites or yolks on hand.
Tips for Weighing Egg Whites
To accurately measure egg whites by weight, consider these tips:
- Separate eggs carefully to avoid any yolk mixing in.
- Use a digital kitchen scale for most accurate measurements.
- Weigh egg whites in a small liquid measuring cup or bowl.
- Zero out/tare the scale before weighing each ingredient.
- Aim for room temperature egg whites at 70°F/21°C.
Weighing egg whites takes just a moment longer but eliminates the guesswork compared to using volume measures. For recipes where egg whites are a key leavening agent, weighing can improve results.
Key Takeaways on Egg White Weight
Here are some of the key takeaways to understand about the weight of egg whites:
- 1 large egg white weighs around 30 grams or 1 ounce on average.
- Weight can vary slightly between 25-35 grams based on egg size, separating technique, moisture content, etc.
- Common volume equivalents are 2 tbsp (30 mL) = 1 egg white and 1 cup (240 mL) = 8 egg whites.
- Recipes use around 30 grams per egg white added.
- Cooking has minimal effect on egg white weight.
- For optimal volume and foam, fresh egg whites are ideal.
Knowing approximately how much an egg white weighs makes it easy to precisely measure them for cooking and baking success.
Conclusion
Determining the exact weight of an egg white requires cracking a few eggs and separating the whites. However, the average weight of 30 grams or 1 ounce provides a reliable standard for recipes. While egg white weight can vary slightly in different situations, the minor differences have a negligible effect for most cooking purposes. Whether whipping egg whites for meringue or incorporating them into a quiche, you can use the 30 gram per large egg white guide for measuring accuracy.
