How Many Egg Whites Is Half a Cup? Your Definitive Guide

November 23, 2025 •

4 min read

One large egg white measures approximately two tablespoons, making it a reliable standard for many recipes. However, baking often requires precise measurements, and when a recipe asks for a volume of egg whites, you need to know exactly how many egg whites is half a cup to ensure your dish comes out perfectly every time. Knowing this conversion can prevent your soufflé from falling or your meringue from weeping.

Quick Summary

This guide provides an accurate conversion for how many egg whites are in half a cup, detailing the number needed based on egg size. It also covers liquid carton equivalents, measuring techniques, and the importance of precision in baking versus general cooking.

Key Points

Standard Conversion: Four large egg whites equal roughly half a cup, based on the volume of a standard large egg white being two tablespoons.
Variability by Size: The number of egg whites needed for half a cup depends on the egg size; smaller eggs require more, larger eggs require fewer.
Carton Whites are Consistent: For guaranteed accuracy, liquid carton egg whites are the most consistent, with most brands confirming 1/2 cup equals four large egg whites.
Precision in Baking: Accuracy in measuring egg whites is critical for specific recipes like meringues or soufflés, where the foam structure is key.
Weight is More Accurate: For the highest precision, especially in baking, measuring egg whites by weight is more reliable than by volume.
Practice Proper Separation: Prevent contamination by separating eggs one at a time, ensuring no yolk makes it into your clean egg whites.

Determining the Number of Egg Whites in Half a Cup

When a recipe calls for a volume measurement of egg whites, the size of the eggs you use is a crucial factor. The standard conversion typically assumes large eggs, which are the most common size used in recipes in the United States. A large egg white yields approximately two tablespoons of liquid, which means four large egg whites are needed to fill half a cup (eight tablespoons).

However, this number can change depending on the size of the eggs. Jumbo eggs, for example, will require fewer whites, while smaller eggs like medium or small will require more. For precise baking, where the balance of ingredients is key to the final texture and structure, it's often best to measure by weight. Nonetheless, for most home cooks, the large egg conversion provides a reliable guideline.

Fresh vs. Carton Egg Whites

It's important to note the difference between using fresh egg whites separated from the yolk and liquid egg whites from a carton. Carton egg whites are pasteurized and typically provide a consistent volume, making them a very reliable option for measuring. Most carton labels will confirm that 1/2 cup of their product is equivalent to four large egg whites. Fresh egg whites, on the other hand, can have more variability. The best practice for fresh eggs, especially in sensitive recipes, is to crack them and measure the volume in a liquid measuring cup to be certain.

Step-by-Step Guide to Measuring Egg Whites

For the most accurate results, follow these steps to measure your egg whites. This process ensures you get the right amount, whether you are making a delicate meringue or a fluffy frittata.

Gather your tools: You will need a small bowl for separating the eggs, a liquid measuring cup, and a slotted spoon or egg separator (optional).
Separate the whites: Crack each egg and separate the white from the yolk. Do this one at a time over a separate small bowl. This prevents any yolk from contaminating the rest of your whites, as even a tiny bit of fat from the yolk can ruin a meringue.
Add to the measuring cup: Once you have a clean egg white, pour it into your liquid measuring cup. Repeat this process until you reach the half-cup mark.
Adjust for volume: Depending on your egg size, you will likely need to use four or five eggs. If you accidentally pour too much, simply use a spoon to remove the excess until the liquid reaches the 1/2-cup line.
Use the excess: Save any leftover egg whites for other recipes, or freeze them for later use.

Egg White Conversion Comparison Chart

To help you with various recipes, here is a handy comparison chart detailing the number of egg whites per volume for different egg sizes. This focuses on raw, fresh egg whites.


Egg Size	1 Egg White (Volume)	1/2 Cup Egg Whites (Number of Eggs)	1 Cup Egg Whites (Number of Eggs)
Small	~1.5 Tablespoons	5 to 6	10 to 12
Medium	~1.75 Tablespoons	4 to 5	9 to 10
Large	~2 Tablespoons	4	8 to 10
Extra Large	~2.5 Tablespoons	3 to 4	6 to 8
Jumbo	~3 Tablespoons	2 to 3	5 to 6

The Importance of Precision in Baking and Cooking

While volume measurements like "half a cup" are common in recipes, the degree of precision required varies significantly depending on what you're making. For a simple omelet or scrambled eggs, a few extra tablespoons of egg white won't make a noticeable difference. However, for a recipe like angel food cake or a delicate soufflé, the ratio of egg white to other ingredients is critical for achieving the correct texture and rise.

The foaming properties of egg whites are what provide leavening and structure to many baked goods. Adding too little or too much can disrupt this delicate balance. This is also why many professional bakers prefer to use a kitchen scale for measuring ingredients like egg whites, as weight is a more consistent metric than volume. A large egg white, for example, typically weighs about 30 grams. For ultimate accuracy, weighing your egg whites is the best way to go.

For more detailed information on egg conversions, you can check out this resource: The Spruce Eats Egg Size Conversion Chart.

Conclusion: Getting the Conversion Right

Understanding how many egg whites is half a cup is a fundamental skill for any baker or home cook. For most purposes, using four large eggs will get you very close to the half-cup mark. However, by paying attention to egg size and learning to measure by volume, or even weight for sensitive recipes, you can achieve consistently excellent results. Whether you're whipping up a light meringue or simply trying to get your breakfast just right, having this conversion knowledge will prove invaluable in the kitchen. Remember that liquid carton egg whites offer the most reliable volume measurement if consistency is your top priority.

Frequently Asked Questions

There are approximately four large egg whites in half a cup, as each large egg white measures about two tablespoons.

Yes, egg size matters significantly. You will need more egg whites from smaller eggs (like medium) and fewer from larger eggs (like jumbo) to fill half a cup.

For precision baking, measuring egg whites by weight is more accurate than by volume, as weight is not affected by egg size. A large egg white typically weighs about 30 grams.

A standard carton of liquid egg whites will state that half a cup is equivalent to four large egg whites, making it a very consistent way to measure.

In recipes where structure is key, like meringues, too many egg whites can make the result too soft, while too few can prevent proper leavening. For less sensitive recipes, the difference might be negligible.

Yes, using a food scale is the most accurate method. Measure approximately 60 grams of egg whites to get the equivalent of half a cup from large eggs (since 1 large egg white is ~30g).

To separate egg whites cleanly, crack the egg and use the shell halves to pass the yolk back and forth, letting the white drip into a bowl. A dedicated egg separator or even clean hands can also work effectively.