Couldn't find on Google. Maybe weigh 1 egg & go from there or look for a new recipe.
nfh1,
Apr 25, 3:06am
I looked on Google and got numerous answers from egg white being 30 grams to 60 grams!I suppose it depends how big the egg is.
I would do as jessie981 suggests above.
lilyfield,
Apr 25, 6:03am
x1
5
suzanna,
Apr 25, 6:03am
Suzannelg there seems to be a preference for actually weighing the whites rather than guestimating. You may find some interesting reading here: http://www.pastrychef.com/archives_ep_32.html
deus701,
Apr 25, 9:53am
x4
A standard size 6 egg weights around 50g, the yolk itself around 19-20g, so the eggwhites is around 30g. You would need 11 x size 6 eggs for 300g eggwhites with some leftover.
snoopy221,
Apr 25, 9:59am
x1
Damn good question and above post#6 has a damn GOOD answer
k
hope it helps
k
andree3,
Apr 25, 1:57pm
x1
i use 150g egg whites to make macarons and with big eggs i can usually get away with 4 to make up to 150g, but 5 if they are more medium sized. so around 8-10 eggs for 300g depending on size.
valentino,
Apr 25, 7:49pm
Interesting in how often these questions are raised.
Best solution is to weigh them like most other items that a number of recipes calls for within and specifying the measured weight amount.
Even The warehouse have budgeted priced electronic kitchen scales that can be "zeroed" after each addition of ingredient and are ideal if one was to do a few recipes over a period of time, best investment out for complete satisfaction and knowing that you are doing things precisely as the author of a recipe has given.
I think they start about $18 in price from a basic one to about $30 for one that measures up to 5 KG and all finely digitized read.
Cheers.
guest,
Jun 29, 9:21pm
I just discovered this trying to answer the question myself. I just used 9 55g eggs to get 300g of egg whites.
guest,
Oct 13, 11:36pm
If they had scales and thus the ability to weigh the eggs, then the question surely wouldn't have been raised?
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