How Much Egg White Is In One Egg?


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It’s early morning and the smell of eggs and bacon floods the house. Deciding to cook a big breakfast that morning, you whipped up some eggs, bacon, pancakes and toast. 

Juice accompanies every plate set at the table as your family gathers around for an enjoyable meal. Out of all of these delicious dishes, eggs are a favorite in your house. 

They are healthy too, containing lots of nutrients. Eggs are one of those ingredients found in most kitchens, they can be used to make scrambled, hard boiled, or over-easy eggs. 

Eggs Benedict and deviled eggs are some other popular egg dishes. Most baked goods require eggs to bind all of the ingredients of the recipe together. Fried or breaded foods need eggs to create a breading and browned appearance. 

So, eggs are a common kitchen ingredient with a lot of uses. This brings us to our question, how much egg white is in one egg?

One large egg has about 2 tablespoons of egg white. While a whole shelled egg is equivalent to about 3 tablespoons, the egg white takes up more than half of the egg. The remaining 1 tablespoon belongs to the egg yolk.

How Much Egg White Is In One Egg?

When beating eggs, air is introduced into the mixture making it increase in volume and giving it a lighter texture. Egg whites help to achieve this light and airy texture in some food.

Sometimes recipes call for just egg whites. When you are making some angel food cake or meringue, and your recipe calls for a certain amount of egg whites you may be confused how much to use exactly. 

You read where it says 1 cup of egg whites and wonder how much that actually is. 

So, first let’s look at the volume of an egg. Like I said before, a whole shelled egg measures at about 3 tablespoons. The egg yolk makes up 1 tablespoons leaving the egg white to make up the remaining 2 tablespoons. 

About 4 to 5 average size large eggs equals one cup. Saying this, one cup of egg yolks is about 12 to 13 eggs and this means that you will need about 7 to 8 eggs for one cup of egg whites.

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How Do I Substitute Egg Whites For A Whole Egg?

Eggs are incorporated into many recipes because they help to stabilize it so it doesn’t fall flat. Egg whites are used in many types of recipes. 

They add structure and thicken the mixture. 

If you only want to use egg whites in a recipe that calls for whole eggs, you can. But, how do you substitute egg whites for whole eggs?

You can substitute egg whites for whole eggs. 2 egg whites or ¼ cup of egg whites equals one whole egg. So, when you are using egg whites for a whole egg, just use 2 egg whites when it calls for one egg.

Using egg whites instead of whole eggs in recipes can be for dietary reasons. Because removing the egg altogether may affect the outcome of the dish or dessert, it is better to just use egg whites when you are on a strict diet plan. 

Just substitute 2 egg whites when the recipe calls for one egg and you are all set. If you feel as though your recipe is lacking something, make up for what it needs with other ingredients. 

LIVESTRONG.COM says that, “… egg whites can still provide structure to the cake…Your problem is that without the yolks, you need to add another ingredient that will soften the gluten proteins in your flour. Try increasing the sugar, or add a tablespoon of vegetable oil in place of the yolks. If your cake is dry, vegetable oil will also provide moisture to the crumb. You could also add low-fat yogurt or sour cream in place of the egg yolks, which will give a softer and moister cake.”

What Does Egg White Do In Baking?

Eggs whites are important in recipes. They are low in calories, fat and cholesterol and high in protein. This is why they are used as substitutes for whole eggs in some recipes for those who are on diets and trying to lose weight. 

A dish or dessert that uses egg whites instead of whole eggs, can also be enjoyed by someone who is watching their calorie intake but also needs a lot of protein. This includes many athletes or bodybuilders. 

But, what exactly do egg whites do in baking?

The egg whites dry and leaven the baked goods while adding volume. They are about 85% water and also supply moisture as well as a lighter and airier texture. Egg whites are also easier to whip which is why they are sometimes separated for recipes.

You need eggs in certain recipes for structure, emulsification, leavening, shortening, moisture, and color. Egg yolks blend the recipe’s mixture together binding ingredients like oil and water which normally don’t combine. 

While the egg yolks add fat and this fat adds flavor, tenderness and protein, the egg whites add volume, and a lighter and airier consistency. Egg whites act as a drying and leavening agent.

The article, What Eggs Do In Baking & How It Impacts Your Baked Goods says “Most people only think of whipped egg whites as a way of using eggs for leavening…However, the yolks and whites are both capable of creating leavening. Just remember, if you do whip your eggs separately of your batter, make sure to fold the eggs or egg whites in so as not to crush the air you just worked so hard to whip up…” 

Final Thoughts

As you can see, eggs are important in recipes but just the egg whites can be used as a substitute for whole eggs. You will need to use 2 egg whites for every 1 egg and possibly some other added ingredients to make up for the yolk missing in the recipe. 

In some recipes, whole eggs don’t make it taste any better but for other recipes they are needed. If you are wanting to cut back on calories use egg whites as a substitute for whole eggs and you will still have a tasty dessert without the extra fat. 

There are 2 tablespoons of egg white in one egg so make sure you use the right amount in your recipes and enjoy!

Hannah R.

Hey, I'm Hannah and I'm the founder of Get Eatin'.

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