How much liquid egg white equals 1 egg white?

According to the American Egg Board, a large egg white measures about 2 tablespoons. To get perfect results in your recipes, understanding how much liquid egg white equals 1 egg white is a key kitchen skill, especially for baking.

Quick Summary

Guide to substituting carton-based liquid egg whites for fresh ones, with precise measurements. Includes volume-to-volume conversions and tips for achieving desired recipe outcomes. Explores considerations for different egg sizes and recipe types.

Key Points

• Standard Measurement: A large egg white is equivalent to 2 tablespoons of liquid egg white, a standard conversion for most recipes.

• Baking Precision: For successful baking, use exact volume (tablespoons) or weight (30 grams) measurements to ensure consistent texture and stability.

• Room Temperature Usage: For recipes requiring whipping, use liquid egg whites at room temperature to achieve maximum volume and stability.

• Read the Label: Always check the specific carton for brand-specific conversion ratios, although 2 tablespoons is the general rule.

• Consider Stabilizers: When making meringues, adding a pinch of cream of tartar can help stabilize the foam produced from pasteurized liquid egg whites.

Understanding the Standard Conversion

For most recipes, especially those from North American sources, the standard reference is the large egg. A large egg white is commonly accepted to be approximately 2 tablespoons (or about 30 grams or 30 mL) of liquid. Therefore, if a recipe calls for one large egg white, you can use 2 tablespoons of liquid egg white from a carton. This simple ratio provides a reliable starting point for substituting fresh whites with a boxed product, ensuring consistent results in your cooking and baking.

Why Exact Measurement Matters

Precision is paramount, particularly in baking. In recipes like meringue or certain custards, the protein structure and moisture content of the egg whites are critical for success. Using an accurate volume measurement when substituting liquid egg whites ensures the proper balance of ingredients. A slight miscalculation can affect the texture and stability of delicate items, causing them to fall flat or become too dense. For casual cooking like scrambling, the exact volume is less critical, but for baking, it's a non-negotiable step.

Accounting for Different Egg Sizes

Recipes aren't always specific about egg size. While 'large' is the default, some recipes might assume medium or extra-large eggs. Using a consistent measurement from a carton allows for greater control, as the product is standardized. However, if your recipe specifies a different size, you'll need to adjust your conversion. For example, the white from an extra-large egg provides slightly more volume than a large egg, so you might need a bit more than 2 tablespoons to compensate.

The Difference Between Volume and Weight

While volume measurement (using tablespoons) is quick and easy, weighing your ingredients offers the highest level of accuracy, a practice preferred by many professional bakers. Liquid egg whites have a consistent density, roughly 1 gram per 1 milliliter. This means a large egg white, which is about 30 mL, corresponds to about 30 grams. If you're working with a highly sensitive recipe, using a kitchen scale for grams is the best way to ensure precision. This is particularly useful for large-scale baking or when trying to replicate a recipe perfectly.

Comparison of Egg White Equivalents

Egg Size (Fresh)	Liquid Egg White (Volume)	Liquid Egg White (Weight)	Notes
1 Medium Egg White	Approx. 1.75 Tbsp (26 mL)	Approx. 26 grams	Less common reference
1 Large Egg White	2 Tbsp (30 mL)	30 grams	Standard baking conversion
1 Extra-Large Egg White	Approx. 2.5 Tbsp (37 mL)	Approx. 37 grams	Used for larger bakes
1 Cup Egg Whites	1 cup (240 mL)	240 grams	Equivalent to 8-10 large whites

Best Practices for Using Liquid Egg Whites

• Shake the carton: Before pouring, give the carton a good shake. This ensures any solids or settled portions are fully mixed back into the liquid, providing a uniform texture.
• Read the packaging: Always check the specific carton for conversion guidance. While 2 tablespoons per large egg white is standard, some brands might offer slightly different ratios.
• Use at room temperature: For recipes like meringue, room-temperature egg whites whip up faster and achieve greater volume and stability. If using liquid egg whites from the fridge, let the measured amount sit out for 15-30 minutes before use.
• Adjust for stability: For recipes like meringues that rely on a stable foam, the pasteurization process of liquid egg whites can sometimes affect their whipping ability. If you notice a difference, adding a small amount of cream of tartar (about 1/8 teaspoon per 2 tablespoons of liquid white) can help stabilize the foam.

Conclusion: Precision Leads to Perfection

Mastering the conversion from fresh to liquid egg whites is an essential skill for any baker or home cook. For most applications, using 2 tablespoons of liquid egg white for every one large egg white called for in a recipe is the reliable standard. However, understanding the nuance between volume and weight, and how to adjust for different egg sizes, will elevate your results, especially in sensitive baking projects. By following this guide, you can confidently substitute liquid egg whites for fresh, achieving consistent and delicious outcomes every time.

Keypoints

• Standard Conversion: 2 tablespoons of liquid egg white is equivalent to one large egg white.
• Precision is Key for Baking: For baking and delicate desserts, accurate volume or weight measurement is crucial for texture and stability.
• Weight for Ultimate Accuracy: For recipes where precision is paramount, weighing liquid egg whites (approximately 30 grams for one large white) is the most accurate method.
• Adjust for Egg Size: If a recipe specifies a size other than large, adjust the volume accordingly (e.g., extra-large whites are larger than 2 tablespoons).
• Room Temperature is Best: For whipping, allow liquid egg whites to come to room temperature to achieve better volume and faster whipping.

FAQs

Question: How many tablespoons of liquid egg white are in one large egg white? Answer: You should use 2 tablespoons of liquid egg white to replace one large egg white in a recipe.

Question: Is it better to measure liquid egg whites by volume or by weight? Answer: While volume (tablespoons) is fine for most uses, measuring by weight (grams) offers superior accuracy, which is highly recommended for sensitive baking recipes.

Question: Can I use liquid egg whites for meringues and other whipped recipes? Answer: Yes, but the pasteurization process can affect whipping. To improve stability, allow the whites to reach room temperature and consider adding a stabilizing agent like cream of tartar.

Question: Do all brands of liquid egg whites have the same conversion ratio? Answer: The 2 tablespoon standard is common, but it's always best practice to check the specific packaging instructions for the brand you are using, as some minor variations may exist.

Question: How many liquid egg whites equal one cup? Answer: One cup of liquid egg whites is generally equivalent to 8 to 10 large egg whites.

Question: Should I shake the carton of liquid egg whites before using it? Answer: Yes, shaking the carton ensures that the liquid is uniformly mixed before measuring and pouring.

Question: Can I substitute liquid egg whites for whole eggs? Answer: You can substitute liquid whites for the white portion of a whole egg, but the fat and moisture from the yolk will be missing. This substitution may not be suitable for all recipes, as it will affect the texture and richness of the final product.

Citations

Pete & Gerry's. (n.d.). Pete & Gerry's Organic Liquid Egg Whites. Retrieved from https://www.peteandgerrys.com/products/organic-liquid-egg-whites

Egg Farmers of Alberta. (n.d.). Egg Cooking Tips. Retrieved from https://eggs.ab.ca/cookings/egg-cooking-tips/

The Spruce Eats. (2025, July 4). Egg Size Conversion Made Easy: Swap Eggs Like a Pro. Retrieved from https://www.thespruceeats.com/egg-size-conversions-1328750

IMDb. (n.d.). 1 egg equals how much liquid egg: clear, practical conversions and when it matters. Retrieved from https://www.imdb.com/fr/list/ls4108399461/?ref_=uspf_t_4

American Egg Board. (n.d.). Conversion to Liquid/Dried Eggs. Retrieved from https://www.incredibleegg.org/professionals/manufacturers/technical-resources/conversion-to-liquid-dried-eggs/

Reddit. (2020, July 15). Measure Eggs by Volume : r/recipes. Retrieved from https://www.reddit.com/r/recipes/comments/hrhre4/measure_eggs_by_volume/

Reddit. (2022, February 3). Best way to measure eggs ? : r/AskBaking. Retrieved from https://www.reddit.com/r/AskBaking/comments/sj5i1s/best_way_to_measure_eggs/

Reddit. (2021, December 27). How to make the perfect Italian meringue and the science behind it? : r/AskCulinary. Retrieved from https://www.reddit.com/r/AskCulinary/comments/rpjxis/how_to_make_the_perfect_italian_meringue_and_the/

Serious Eats. (n.d.). Basic Italian Meringue. Retrieved from https://www.seriouseats.com/basic-italian-meringue-recipe

Frequently Asked Questions

How many tablespoons of liquid egg white equal one egg white?

Two tablespoons of liquid egg white from a carton are equivalent to the white of one large egg.

What is the weight equivalent of one large liquid egg white?

By weight, one large liquid egg white is approximately 30 grams.

Can I use a measuring cup for liquid egg white conversions?

Yes, you can use a measuring cup. One cup of liquid egg whites is typically equal to 8 to 10 large egg whites.

Does the size of the fresh egg affect the liquid egg white conversion?

Yes, the conversion is based on a 'large' egg. For extra-large eggs, you may need slightly more than 2 tablespoons of liquid white.

Do I need to whisk or prepare the liquid egg whites differently for baking?

For best results in recipes like meringues, use the liquid egg whites at room temperature and consider adding a pinch of cream of tartar for stability during whipping.

Why is shaking the liquid egg white carton important?

Shaking the carton before use ensures that the liquid is fully mixed and uniform, which is important for accurate measurement and consistent results.

Is measuring by weight more accurate than by volume for liquid egg whites?

Yes, for precision-dependent recipes like baking, measuring by weight (e.g., in grams) is more accurate and reliable than measuring by volume (e.g., in tablespoons).