An egg from a domestic fowl (common hen or chicken) or duck is 30-40% yolk and 60-70% white (albumen) by weight. For baking purposes we do not usually need great precision, so we can assume the same proportions by volume.
The albumen is mostly protein and water, and the yolk is an emulsion of fat, protein and water, so if no yolk is used a little replacement fat or oil should be added as a substitute, and more egg white used in proportion to the amount of yolks left out.
If a recipe requires N eggs an equivalent is roughly = 1.3 x N of egg whites plus about N teaspoons oil.
The more eggs a recipe has, and the bigger the proportion of overall ingredients they are, the more rough this approximation will be, as it makes quite a few assumptions.
For simple cakes it may work, but probably not for the very egg rich Choux pastry (profiteroles, chocolate eclairs etc). Also the flavour will be less rich.
6 medium egg whites equal 3 whole eggs
4 medium egg whites equal 2 extra large
well obviously it depends on the recipe!!
Six whites plus one whole egg.
4/5 eggs are equal to a cup. 7/8 egg whites are equal to a cup. 11/12 egg yokes are equal to a cup.
6
eight eighths equal a whole.
It depends on the size you want to make and the size eggs you have. I would suggest two if using large eggs
You would need three eggs for three egg whites. The whites of the eggs must be separated from the yolks.
um.. obviously 16 sixteenths equal a whole
What Tells How Many Equal Parts There Are In The Whole? Well, I think the answer is... Denominator!!!!!!
There are 10 tenths in a whole.