Hello CC,

I do not plan on cracking 185 eggs just to get the whites; therefore, I need to purchase liquid egg whites (thanks indydebi).

Am I assuming correctly that there are 16 T = to 1 C? Do I use this equation to figure out how many Cups I need of whites to equal 185 eggs?????

Are there 2 or 3 T of whites in a large egg?

Found this online at

http://eggwhitesintl.com/index.html

How do I measure Egg Whites?
For baking:
3 tbsp of Egg Whites = 1 whole egg
2 tbsp of Egg Whites = 1 Egg White
1/2 cup of Egg Whites = appx 4-5 Egg Whites

I would think if you bought egg whites the package would tell you?? Like when you by minced garlic in a jar it tells you how many tsp are equal to one clove?

try to do liquid ounces. much easier. I think 1 egg white = 1 ounce.
At least that is how I measure it for my IMBC- 20 egg whites, 20 oz
Anyone more scientific back this up?

I would weigh them. If one egg white from a large egg weighs 30 grams then you would need 5,550 grams, or 5.55 kilograms.

-d

i'd say go with what the packaging of the product you purchase says. for example:

http://www.allwhiteseggwhites.com/products/how-to-measure.cfm

Next time you take out a carton of your local eggs, separate 8 eggs and measure the volume of the whites. I say this because there is variation in eggs (there is also a little seasonal variation).. Taking 8 eggs will give you a reliable average to use for your calculations.

For USDA "large" yes you should get just about a cup of whites. In other countries, I can't tell you what you should get.

Egg whites are 28 to 30 grams. I'm with dandy and use 30.

Personally, I would use the whole egg. Sam's has 90 eggs for about $8.00. It would only take a few minutes to separate the 185 eggs.

I don't care what a package says, I follow my hard earned recipes.

I get more volume from a freshly cracked egg than from one that even sat overnight. So be sure that you aren't compromising volume or final quality with carton whites.