Published by: Gourmet Sleuth Last Updated: 01/11/2019
Yields 4 tablespoons 2 2/3 tablespoons whites 1 1/3 tablespoons yolk
3 1/4 tablespoons
6 1/2 tablespoons (1/4 cup + 2 1/2 tablespoons)
Many recipes use the "large" egg as a recipe standard. Here is a guide to substituting by Cooks Illustrated Sean Lawler. *Tip: For half an egg, whisk yolk and white together and use half the resulting liquid.
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