Egg, whole, beaten – grams to cups
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
| g | Cups |
|---|---|
| 50 | 0.205 |
| 100 | 0.41 |
| 150 | 0.616 |
| 200 | 0.821 |
| 250 | 1.026 |
Weigh for custards, omelets, and baking to keep structure and richness consistent.
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FAQ
- Why are cup measurements for Egg, whole, beaten less precise?
- Dense or sticky textures pack irregularly in a cup. Weighing is always more accurate; use these values as practical estimates.
- How do I scale recipes with Egg, whole, beaten?
- Multiply both grams and cups by the same factor. The density ratio stays constant regardless of batch size.