Egg, whole, beaten – cups to grams
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 |
|---|---|
| 61 | |
| 122 | |
| 183 | |
| 244 | |
| 366 | |
| 487 |
Weigh for custards, omelets, and baking to keep structure and richness consistent.
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FAQ
- How do I handle sticky Egg, whole, beaten in a measuring cup?
- Spray the cup with a light coat of cooking oil before adding Egg, whole, beaten — it releases cleanly and avoids under-measuring.
- Loosely filled or packed — which should I use for Egg, whole, beaten?
- Use a loose fill unless the recipe specifies packed. Packing can add 15–20 % more weight per cup.