Digital Kitchen Scale
Essential for cup-to-gram accuracy and repeatable bakes.
Shop scales ↗Also known as egg white, albumen.
Fresh egg whites, measured by weight because eggs are not a standard size. The structural protein behind meringue, pavlova, angel food cake, and macarons.
Also Called
egg whitealbumen
Properties
Density Index
1.03 g/cm3
1 Cup Weight
243g
Texture
Liquid (viscous)
Category
Baking
Top Substitute
Whole Eggs
Use 1 whole egg (50 g) per 2 egg whites (66 g) in enriched batters
Works where the whites add liquid and protein, not where they must whip. Never substitute whole eggs in meringue — the yolk fat prevents the foam from forming.
Most-used links for Egg Whites
Conversion
Egg Whites cups to grams
1 cup = 243g
Conversion
Egg Whites grams to cups
Reverse the most common baking lookup.
Conversion
Egg Whites tablespoons to grams
Useful for small-batch adjustments and spoon measures.
Best Substitute
Whole Eggs
Use 1 whole egg (50 g) per 2 egg whites (66 g) in enriched batters for the closest starting point.
Per-unit weights
The numbers people actually search forCommon single-unit weights for egg whites — useful when a recipe calls out a specific count instead of a volume.
- 1 large egg whiteUSDA FoodData Central. King Arthur lists a 30-35 g range.33g
- 1 cup egg whitesUSDA FoodData Central — roughly 7 to 8 large whites.243g
Conversions
| cups | grams |
|---|---|
| 1/4 cups | 61.0 grams |
| 1/3 cups | 80.0 grams |
| 1/2 cups | 122 grams |
| 1 cups | 243 grams |
| 1.50 cups | 365 grams |
| 2 cups | 486 grams |
| 3 cups | 729 grams |
| 4 cups | 972 grams |
Figures use the US cup (236.6 ml).
Density: 1.03 g/ml
Quick Convert
Ingredient-specific, density-based conversions for baking
1 cups of Egg Whites equals 244 grams
Ingredient-specific · density-based
Cup size
Based on us cup (236.6 ml) · density data from baking references and our own measurements.What the sources say egg whites weighs
Published values, quoted at the exact measure each source lists. Sources round differently and assume different fill techniques — which is why they rarely agree to the gram.
| Source | Listed measure | Weight |
|---|---|---|
| USDA FoodData Central | 1 large white | 33 g |
| USDA FoodData Central | 1 cup | 243 g |
| King Arthur Baking | 1 large whiteKing Arthur publishes a range of 30–35 g. | 33 g |
CupOrGram standardizes on 243 g per cup (15 g per tablespoon, 5 g per teaspoon) and uses that single value on every page — how we reconcile the sources.
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Recommended Tools & Pantry Picks for Egg Whites
Optional shopping references for bakers who want to compare tools and pantry options related to egg whites.
Measuring Cup & Spoon Set
Useful for quick volume checks before converting to weight.
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Substitutions for Egg Whites
Whole Eggs
moderate1 whole egg (50 g) per 2 egg whites (66 g) in enriched batters
Works where the whites add liquid and protein, not where they must whip. Never substitute whole eggs in meringue — the yolk fat prevents the foam from forming.
Yolk fat coats the ovalbumin proteins and blocks the air-trapping network, so whipped volume collapses. In cakes and custards, the swap only changes richness.
Flax "Egg"
moderate1 tbsp ground flax + 3 tbsp water per egg white
A binder, not a foam. Suitable for cookies and quick breads; useless for meringue or angel food cake.
Flax mucilage binds and holds water but has no protein network capable of forming a stable whipped foam.
Storage Tips
Refrigerate up to 4 days, or freeze in measured portions. Whites whip best at room temperature.
Baking Science
Egg white is about 88% water and 10% protein — mostly ovalbumin, which unfolds when whipped and traps air. Because whipping is a protein-to-air ratio, meringue recipes are the clearest case for weighing: one 'large' egg white ranges 30 to 35 g, so a four-white meringue can vary by 20 g of protein and water, which shows up as a weeping or collapsing foam.
Recipe Context
For chemical leavening: small weight changes alter rise and browning.
For quick breads: over-leavening can cause collapse after oven spring.
For cookies: balance leavening with acid source for predictable spread.
Common Pitfalls
- Switching brands without re-checking weight can change texture and bake time.
- Using volume-only measurements for dense ingredients can overshoot recipe targets.
- Expired leaveners can underperform even when measured correctly.
Brand Variance & Measuring Method
Baseline reference: 1 cup egg whites = 243g. In real kitchens, a practical range is usually 228g-258g per cup (6% band).
Why this happens: fine powders and leaveners settle during storage, changing cup density.
Figures use the US cup (236.6 ml).Common Questions
How many grams is 1 cup of egg whites?
1 cup of egg whites weighs 243 grams.
What can I substitute for egg whites?
Whole Eggs (1 whole egg (50 g) per 2 egg whites (66 g) in enriched batters), Flax "Egg" (1 tbsp ground flax + 3 tbsp water per egg white)
Explore Egg Whites Further
Reference
See egg whites in the full measurement table
Cup, tablespoon, and teaspoon weights for all ingredients, sourced and cross-checked.