Dairy & Eggs
Large Eggs
The binding and leavening agent in baking, eggs provide structure, moisture, richness, and help emulsify batters.
Conversion Chart
| Volume | US Cup (g) | Imperial (oz) | Metric Cup (g) |
|---|---|---|---|
| 1 cup | 243 | 8.6 | 257 |
| ¾ cup | 182 | 6.4 | 193 |
| ⅔ cup | 162 | 5.7 | 171 |
| ½ cup | 122 | 4.3 | 128 |
| ⅓ cup | 81 | 2.9 | 86 |
| ¼ cup | 61 | 2.1 | 64 |
| 1 tbsp | 15 | 0.5 | 15 |
| 1 tsp | 5.0 | 0.2 | 5.0 |
1 large egg = approximately 50g (without shell). 1 cup beaten egg = about 4.86 eggs.
Nutrition Facts
Nutrition Facts
Serving Size 1 large egg (50g)
Calories74
Protein6.3g
Carbohydrates0.4g
Fat4.8g
Sodium71mg
History
Eggs have been used in baking since ancient Roman times, when they were whipped to incorporate air into batters. The standardization of egg sizes in the US occurred in the early 20th century, with "large" becoming the standard recipe size. Most modern recipes assume large eggs unless otherwise specified.
Baking Tips
- 1Room temperature eggs incorporate better into batters
- 2Separate yolks and whites carefully for meringues
- 3Whisk yolks with sugar to dissolve and add air
- 4Fresh eggs hold shape better; older eggs whip higher
Storage
How to Store
Refrigerator, pointed end down
Shelf Life: 3-5 weeks from pack date