Egg Size Equivalents
The following information is from the American Egg Board.
Although any size egg may be used for frying, scrambling, cooking in the shell, and poaching, most recipes for baked dishes, such as custards and cakes, are based on the use of large eggs.
The correct egg size can be important in recipes with exacting measurement requirements, such as cakes. At other times it doesn’t matter.
These approximations are based on a large (2-oz) egg. Other egg sizes may be more or less than the amounts listed below.
3 whole eggs = 1/2 cup
1 whole egg = 3 tablespoons
1/2 whole egg = 4 teaspoons
6 to 7 egg yolks = 1/2 cup
1 egg yolk = 1 tablespoon
4 to 6 egg whites = 1/2 cup
1 egg white = 2 tablespoons
Dried or Powdered Eggs
1 egg = 2 tablespoons egg powder + 2 tablespoons warm water
To Make 1 Cup