About 1 fluid ounce. the large eggs i use have anywhere from grams of egg whites depending. so what is that, about 2 ounces. Liquid Egg White Conversion Question.
Eggs are the backbone of many baked goods and can be substituted with caution. ONE LARGE EGG WITHOUT SHELL = 3 tablespoons + 1 /2 teaspoon = 50 ONE LARGE EGG WHITE = 2 tablespoons = 1.05 ounces = 30 grams each.
The protein in egg whites coagulate at 150 degrees F (65 degrees C). will lose their elasticity and the whites will become dry and flaky and won't hold as much air. Adding cream of tartar (1 /8 teaspoon for each white) and sugar will help.