How to Measure a Carton of Egg Whites

Cartons of pasteurized egg whies replace the need to separate whole eggs.

Pasteurized egg whites are a safe way to replace real egg whites in recipes. These offer the convenience of never having to crack and separate eggs or fish out eggshell fragments. The only problem lies in recipes that call for a specified number of egg whites rather than a volume amount. You must know the volume of a single egg white to properly calculate the number of egg whites you need to replace.

Things You'll Need

• Glass measuring cup

Instructions

1. Divide the number of ounces contained in the carton of egg whites by one, since there is an equivalent of 8 egg whites in an 8 oz. measuring cup. For instance, if you have a 16 oz. carton of pasteurized egg whites, it will replace 16 egg whites.

2. Multiply the number of egg whites required in the recipe by 2 tbsp. For instance, if you need three egg whites, you will need 6 tbsp. of pasteurized egg whites.

3. Pour the calculated amount of pasteurized egg whites into a glass measuring cup.

4. Add the measuring cup's contents to the recipe when instructed to add the egg whites.

References

• Baking 911: Eggs
• Joy of Baking: Ingredient Substitutions
• Baking 911: Pantry Substitutes Eggs