Ingredient hub

Egg, whole, beaten

Whole eggs beaten until mixed; standard base for batters and scrambles.

Weigh for custards, omelets, and baking to keep structure and richness consistent.

Proteins

• Cooked vs raw weight changes moisture; pick the correct form when converting.
• Dice size affects cup measurements—weight is more reliable for proteins.

Storage & tools

• Refrigerate perishable foods within 2 hours (1 hour if above 90°F/32°C).
• Keep the refrigerator at or below 40°F (4°C) and the freezer at 0°F (-18°C).
• Cool hot foods in shallow containers so they chill faster and more safely.
• Use an appliance thermometer to verify fridge and freezer temperatures.

Use immediately after beating; refrigerate shells-intact eggs until ready.

Sources: CDC · FDA

All conversions for this ingredient

• Cup → g /en/convert/egg_whole_beaten/cup-to-grams/
• g → Cups /en/convert/egg_whole_beaten/grams-to-cups/
• Tbsp → g /en/convert/egg_whole_beaten/tbsp-to-grams/
• Tsp → g /en/convert/egg_whole_beaten/tsp-to-grams/
• mL → g /en/convert/egg_whole_beaten/ml-to-grams/
• oz → g /en/convert/egg_whole_beaten/oz-to-grams/