How many cups is 3 eggs

Egg Size Equivalents – Egg Conversion Charts

Egg Size Equivalents

The following information is from the American Egg Board.

The correct egg size can be important in recipes with exacting measurement requirements, such as cakes.  At other times it doesn’t matter.

Egg Conversions:

These approximations are based on a large (2-oz) egg.  Other egg sizes may be more or less than the amounts listed below.

Whole Eggs

3 whole eggs = 1/2 cup
1 whole egg = 3 tablespoons
1/2 whole egg = 4 teaspoons

Yolks
6 to 7 egg yolks = 1/2 cup
1 egg yolk = 1 tablespoon

Whites
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 substitute another size egg in your baking, check the following charts.

Size Equivalents

To Make 1 Cup

Learn All About Eggs and How To Cook Them – Lots of interesting information regarding eggs.

Baked (Shirred) Eggs
In France, this basic methods of baked eggs is called oeufs en cocotte.

Boiling Eggs
According to the American Egg Board, the terms “hard-boiled” and “soft-boiled” eggs are really misnomers, because boiling eggs makes them tough and rubbery.  Instead, these eggs should be “hard-” or “soft-cooked” in hot (still) water.

Coddled Eggs
Coddled eggs are made by very briefly immersing an egg in the shell in boiling water (to cook in water just below the boiling point) to slightly cook or coddle them.

Deviled Eggs
Deviled eggs have their roots in ancient Roman recipes with the first published recipes for stuffed, boiled eggs were from medieval Europe.  In the 17th century, this was a common way to prepare eggs.  They were not called “deviled” until the 18th Century, in England.

Fried Eggs – Perfect Fried Egg
A French technique that very slowly cooks the eggs in butter.

Microwave Eggs
How to microwave poached eggs, fried eggs, scrambled eggs, and boiled eggs.

Poached Eggs
The best eggs for poaching are the freshest eggs you can find.  If eggs are more than a week old, the whites thin out.  Whites of fresh eggs will gather compactly around the yolk, making a rounder, neater shape.

Scrambled Eggs/Omelets
Scrambled eggs make a delicious and quick meal, but there is a little science to getting them just right.  The secret to successfully scrambling eggs is slow cooking (you need low, gentle heat).

Brunch Recipes

Egg Recipes

Although unusual, some recipes that use large amounts of beaten eggs may give egg amounts as cup quantities.

Another problem is when a recipe calls for extra large or even jumbo eggs, but you have small or medium eggs.

Below is the basic yield in cup amount for whole eggs, egg whites, and egg yolks, for large eggs.

How many small eggs do you need to replace extra large eggs in a recipe? Egg equivalents are also given below (replacing one size with another).

Also, the number of each size egg that is equivalent to one cup is also provided.

Here is a quick reference to tell you how many eggs in a cup and how many egg whites in a cup, followed by more detailed information.

• Number of eggs in a cup: 4 large or X-large, or Jumbo eggs, 5 large or medium eggs, or 6 small eggs
• Number of egg whites in a cup: 5 jumbo egg whites, 6 X-large, 7 large, 8 medium, or 9 small

This information is repeated below in table format.

Egg Yields in Cups and Fractions of a Cup

Number of Eggs in Each Size Equivalent to 1 Cup for Whole, Whites, and Yolks

Number of Eggs Used to Replace Other Sizes in Recipes

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