How much egg white is in an egg?

The amount of egg white in an egg depends on the size and grade of the egg. On average, an egg contains about 60 grams of egg white. Here’s a quick overview of how much egg white different sizes of eggs contain:

Egg White in Different Sized Eggs

Egg Size Egg White (grams)
Small 25g
Medium 33g
Large 39g
Extra Large 50g
Jumbo 55g

As you can see, the larger the egg size, the more egg white it contains. Extra large and jumbo eggs contain the most, with around 50-55 grams of egg white per egg. Small eggs contain only around 25 grams of egg white.

What Factors Determine Egg White Quantity?

There are a few key factors that determine how much egg white an egg contains:

  • Egg size – Larger eggs contain more egg white. Jumbo eggs can have up to 55 grams while small eggs may have only 25 grams.
  • Breed and age of hen – Younger hens tend to lay smaller eggs with less egg white. Heritage breed chickens usually lay larger eggs.
  • Diet of the hen – Hens fed a balanced diet with ample protein produce larger eggs with more egg white.
  • Egg grade – Higher quality Grade AA eggs tend to be very large and contain more egg white.

The key takeaway is that larger, higher grade eggs from healthy, well-fed hens will contain the highest amount of egg white. Jumbo and Extra Large AA eggs have the most, usually around 50-55 grams per egg.

Egg White Ratio in Whole Eggs

In a typical large egg weighing approximately 50 grams, the egg white makes up around 65% of the total weight. The yolk makes up the remaining 35%.

So in a 50 gram large egg:

  • Egg white = around 33 grams
  • Egg yolk = around 17 grams

This 2:1 ratio of egg white to yolk remains relatively consistent across most egg sizes. However, as the egg size increases, both the white and yolk increase in size proportionally.

How Much Can Egg Whites Vary?

While the average egg white quantity per egg stays within a similar range, there can be some natural variation from egg to egg. Here are some factors that cause the egg white amount to vary:

  • Breed of chicken – Some breeds naturally produce eggs with more or less white.
  • Age of the hen – Older hens tend to lay larger eggs with more white.
  • Diet – Poor nutrition can lead to smaller eggs with less white.
  • Health of the hen – Sickness and stress affects egg size and quality.
  • Time of year – Egg size fluctuates seasonally with more small eggs in summer.
  • Individual variations – No two eggs are exactly the same.

While egg white amounts may vary slightly, most eggs from healthy hens will not deviate too far from the average. Major differences are usually a sign of poor diet or health issues in the hen.

Typical Uses and Recipes for Egg Whites

Knowing approximately how many grams of egg white are in eggs of varying sizes can help when cooking and baking. Here are some common uses for egg whites:

  • Meringues – Large 3-4 egg whites make one batch. Recipes specify “large” eggs.
  • Macarons – 75-90g egg whites for one tray is typical.
  • Soufflés – Often use 6+ egg whites depending on size.
  • Omelettes – 2-3 large egg whites if making a 3-egg omelette.
  • Protein shakes/smoothies – Add 1-2 large egg whites.
  • Cocktails – Cocktails may specify 1-2 oz or 30-60mL egg white.
  • Food glaze – Brush-on glazes use whipped egg white.

In commercial cooking, recipes will specify the exact weight of egg whites required rather than the number of eggs. This removes any variability in egg size. It also allows cooks to separate the needed amount of whites from a carton of large eggs rather than having to break whole eggs.

Do Double Yolk Eggs Contain More White?

Double yolk eggs are formed when two yolks get encapsulated within one egg. While these eggs contain two yolks, the total egg white remains about the same as a single-yolk egg.

This is because the egg white (albumen) is formed first as the egg develops. The double yolk simply takes up more space in the center, but doesn’t increase the total white surrounding it.

So while a double yolk egg may weigh more due to the extra yolk, the quantity of egg white will be similar to a normal large egg – around 33 grams.

Are There Any Eggs Without Whites?

There are a few extremely rare types of eggs that contain no egg white:

  • Yolkless eggs – These contain a shell but no yolk or white inside. They are infertile eggs.
  • Fart eggs – Caused by certain reproductive disorders in hens.
  • Fairy eggs – Tiny runt eggs sometimes produced by pullets.
  • Dwarf eggs – Extremely small eggs with no yolk occasionally laid.

In most cases, these odd curio eggs have no white because they never fully developed. They should not be consumed.

A normal, healthy egg will always contain egg white no matter the size. The main exceptions are the abnormal egg varieties mentioned above.

How Much Egg White Can You Safely Eat?

Egg whites are low in fat, very high in protein, and nutritious. However, consuming too many raw egg whites could pose a health risk.

Here are some consumption guidelines:

  • Up to 2 raw egg whites per day is generally safe for most healthy adults.
  • Up to 4 whites per day is the recommended limit to avoid biotin deficiency over time.
  • Cooking egg whites greatly reduces any risks and allows more to be safely consumed.

Consuming a very high amount of raw egg whites may cause biotin deficiency or protein toxicity in rare cases. Light cooking or pasteurization eliminates these risks. But for most people eating normal diets, a few raw egg whites a day is not a concern.

Buy Eggs Based on Weight for Baking

When baking recipes that rely on egg whites, it’s often best to purchase eggs based on weight rather than size. This ensures reliable results.

Many grocers now sell eggs in 60 gram, 70 gram, and 80 gram sizes rather than by Small/Medium/Large designations. The weight is printed on the carton.

Using weighed eggs removes the natural variations in egg white quantity seen with traditionally sized eggs. Recipes can specify the exact number of grams of white needed.

Can You Substitute Powdered Egg Whites?

Dried, powdered egg white products can be reconstituted and used as a substitute for fresh whites. Common brands include Just Whites, All White, and Hoosier Hill Farm.

Advantages of powdered egg whites:

  • Long shelf life of 1-2 years when stored properly.
  • Easy to measure and divide recipes.
  • Pasteurized for safety.
  • No refrigeration required until reconstituted.

However, powdered whites can affect texture and flavor in some recipes. Test first before using in a baked recipe where egg white properties are critical, like macarons or soufflés.

Follow package instructions carefully for reconstituting. Generally, use one tablespoon of dried white per one large fresh egg white.

Conclusion

An egg’s white can range from about 25-55 grams depending on size. Larger eggs and better grades contain the most white. On average, a large egg contains around 33 grams of white. This makes up approximately 65% of the total egg’s weight.

Egg whites are a versatile ingredient and knowing how much is in various sized eggs makes recipes easier. In cooking, weighing whites may provide better accuracy. For general health, eating 1-4 raw egg whites daily is considered safe for most people.

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