Eggs range in size from “pee wee” to “jumbo”, but most standard recipes are based on “large” size eggs, if not specified. When half an egg or less is called for, it can be measured by beating a whole egg into a homogeneous liquid, which can then be divided in half or smaller increments.
When measuring eggs, it is helpful to remember the following volume equilvalents:
- One large egg = 2 ounces
- Four large eggs = 7 ounces (just under 1 cup)
- Eight to ten egg whites, or twelve to fourteen yolks = 1 cup
