Dairy & Eggs
Egg White Conversion
Egg White weighs 238g per US cup.
Typically measured per-egg (~30g each) rather than by the cup.
| Amount | Grams | Ounces |
|---|---|---|
| 1 cup | 238.0 g | 8.40 oz |
| 1/2 cup | 119.0 g | 4.20 oz |
| 1/4 cup | 59.5 g | 2.10 oz |
| 1 tbsp | 14.9 g | 0.52 oz |
| 1 tsp | 5.0 g | 0.17 oz |
| 100 g | 100.0 g | 3.53 oz |
Need a different amount? Use the full Ingredient Converter tool.
Egg white weighs 238 grams per cup as a bulk liquid figure, but that's rarely how it's actually used in a kitchen — egg whites are conventionally measured per egg (about 30g each for a US large egg) or by the number of eggs a recipe calls for, since almost no recipe genuinely needs a full cup of separated whites at once outside large-batch meringue or angel food cake baking.
Egg white is essentially pure protein (albumen) and water with no fat at all, which is exactly what allows it to whip into the stable, voluminous foam that gives meringue, soufflés, and angel food cake their structure — that whipping ability depends on the proteins unfolding and trapping air, a mechanism that any trace of fat (even a speck of yolk) can seriously disrupt.
A single US large egg yields roughly 2 tablespoons of egg white, a useful working conversion for scaling a recipe written in "number of eggs" to one measured by volume or weight, and vice versa for a recipe like a protein-forward omelet built specifically around egg whites rather than whole eggs.
A single large egg white weighs about 33g, and this site's per-cup figure (240g) is mainly useful for recipes working from a carton of liquid egg whites or a large batch of separated whites — egg whites' unique whipping ability (unlike whole eggs or yolks) comes from their protein structure trapping air into a stable foam, the basis of meringues and soufflés.
Even a trace of egg yolk fat in a bowl of whites meant for whipping can prevent them from reaching full volume, since fat interferes with the protein structure needed to trap air — which is why careful separation matters more for egg whites than for almost any other common baking step.
How long does it last?
Storage & shelf life →
Frequently asked questions
How much egg white does one large egg actually yield?
Roughly 2 tablespoons (about 30 grams) per US large egg — a useful conversion for scaling between a recipe written as "3 egg whites" and one that specifies a volume or weight measurement instead.
Why does even a trace of egg yolk ruin whipped egg whites?
Yolk contains fat, and fat interferes with the protein structure egg whites rely on to trap air and whip into a stable foam — even a small amount can prevent whites from reaching full volume or holding stiff peaks.
Can I buy egg whites separately instead of separating eggs myself?
Yes — pasteurized liquid egg whites sold in cartons are a real, convenient product, functionally equivalent to fresh-separated whites for most cooking and baking purposes, and pasteurization also reduces the salmonella risk of consuming them lightly cooked or raw.
How long do separated egg whites last in the fridge?
About 2-4 days after separating — shorter than whole eggs in the shell, since separating removes the shell's natural protective barrier against contamination.
Can egg whites be frozen for later use?
Yes, and they freeze well — up to about 12 months, conveniently portioned in an ice-cube tray so you can thaw just the number of whites a recipe calls for rather than a larger batch at once.