It's a shame to throw away half the egg when a recipe calls for the yolks or whites alone. This chart will help you minimize waste.
Recipes that call for separated eggs can leave you with extra yolks or whites. You can save these leftovers in the fridge, but since yolks are hard to separate from one another (and the whites are impossible), their use is often limited to inexact recipes like scrambled eggs. To solve this dilemma, we weighed dozens of eggs in the four most commonly available sizes and averaged their weights whole as well as separated into yolks and whites.
This chart (and a digital scale) will enable you to use your eggy spare parts even in finicky baking recipes requiring the utmost accuracy:
|EGG SIZE||AVERAGE TOTAL WEIGHT||AVERAGE YOLK WEIGHT||AVERAGE WHITE WEIGHT|
|Medium||1.57 ounces||0.51 ounce||1.06 ounces|
|Large||1.73 ounces||0.54 ounce||1.19 ounces|
|X-Large||1.90 ounces||0.57 ounce||1.33 ounces|
|Jumbo||2.08 ounces||0.63 ounce||1.45 ounces|