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Recipe Categories:

    Eggs


    Source of Recipe


    Web

    List of Ingredients




    For thickening – In sauces and custards, 2 egg yolks equals 1 egg.

    For baking – 2 egg yolks plus 1 tablespoon cold water equals 1 egg.

    For measuring – 1 1/2 tablespoons stirred egg yolks equals 1 egg yolk

    2 tablespoons stirred egg whites equals 1 egg white

    3 tablespoons mixed broken yolks and whites equals 1 medium size egg

    6 medium eggs equal about 1 cup

    5 large eggs equal about 1 cup

    4 extra large eggs equal about 1 cup

    10 to 11 medium egg whites equal about 1 cup

    8 large whites equal about 1 cup

    13 to 14 egg yolks equal about 1 cup

    12 large yolks equal about 1 cup

    10 to 11 extra large egg yolks equal about 1 cup

    Recipe
 

 

 

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