Egg, whole, beaten: How Many Grams in a Cup?
Whole eggs beaten until mixed; standard base for batters and scrambles.
Quick convert
- US cup = 236.588 mL
- 1 tbsp = 14.787 mL
- 1 tsp = 4.929 mL
Reference table
| Cups | g |
|---|---|
| 0.3 | 61 |
| 0.5 | 122 |
| 0.8 | 183 |
| 1.0 | 244 |
| 1.5 | 366 |
| 2.0 | 487 |
| 2.5 | 609 |
| 3.0 | 731 |
| 3.5 | 853 |
| 4.0 | 975 |
| 4.5 | 1097 |
Weigh for custards, omelets, and baking to keep structure and richness consistent.
FAQ
- Is a cup of Egg, whole, beaten reliable for recipes?
- As a working reference, yes. For gram-precision baking, weigh — density irregularities mean cup readings drift 10–15 % between pours.
- Is batch-to-batch variation significant for Egg, whole, beaten?
- Small — the gram values in the table reflect typical commercial product. Artisan or small-batch versions can differ 5–10 % in bulk density. Weigh for tight recipes.