Egg Whites in Grams: How Many Grams in a Cup?
1 cup of egg whites weighs 243 grams. Egg whites are almost entirely water and protein, so they weigh close to 240ml of water. For recipes that call for egg whites by cup, weighing is more repeatable than counting eggs.
For the most accurate results, weigh your egg whites with a digital kitchen scale — the values below assume a level, unpacked cup.
Egg whites conversions from cups to grams
| Measurement | Grams |
|---|---|
| 5 cups | 1215g |
| 4 cups | 972g |
| 3 cups | 729g |
| 2 cups | 486g |
| 1 cup | 243g |
| 1/2 cup | 121.5g |
| 1/3 cup | 80.19g |
| 1/4 cup | 60.75g |
Frequently asked questions
How many grams is 1 cup of egg whites?
1 cup of egg whites weighs 243g.
How many grams is 1/2 cup of egg whites?
1/2 cup of egg whites weighs 121.5g.
How many grams is 1/4 cup of egg whites?
1/4 cup of egg whites weighs 60.75g.
How many cups is 100g of egg whites?
100g of egg whites is approximately 0.41 cups.
How many grams is 2 cups of egg whites?
2 cups of egg whites weighs 486g.
How many grams is 1/3 cup of egg whites?
1/3 cup of egg whites weighs 80.19g.
How many ounces is 1 cup of egg whites?
1 cup of egg whites weighs approximately 8.6 ounces (243g).
How many grams is 3 cups of egg whites?
3 cups of egg whites weighs 729g.
Who is this useful for?
If you're an international cook following US-based recipes, you'll often encounter cup measurements for egg whites. However, many countries — including those in Europe and Asia — primarily use grams for precision. Converting egg whites to grams ensures consistent and reliable results, whether you're baking or cooking.
Why accuracy matters for egg whites
Precision is especially important when using egg whites in baking and cooking. Even small variations in weight can impact the texture, consistency, and flavour of your dish. For example, too much egg whites in a recipe can make baked goods dense, while too little may cause them to be too dry or crumbly.
Common mistakes to avoid when cooking with egg whites
- Using even a small amount of yolk, which prevents egg whites from whipping properly.
- Beating egg whites in a greasy or wet bowl, leading to poor peaks.
- Overbeating egg whites until they become dry and grainy.