Eggs, whole

What is Eggs, whole

The most common egg used in the U.S. is the chicken egg. It consists of a hard shell which encloses a center, dark yellow yolk and a surrounding thin, clear liquid (the white). Eggs are cooked and eaten (and eaten raw by some cultures including Japan and China) and they are a very common ingredient in cooking.

What to do with leftover egg whites

Substitute for Eggs, whole

Pasturized eggs OR Egg substitute . See the "read more" link which includes substitution charts.

Equivalents

4 whole large eggs = 1 cup
1 large = 3 tbsp
1 cup eggs = 5 large or 6 medium

More Information About Whole Eggs

The term whole egg is used in many recipes and refers to the entire contents of the egg including the white and the yolk (minus the shell).

More Equivalents

1 large cooked egg = 6 slices
4 large cooked eggs = 1 cup hard-cooked sliced

Nutrition Information For Eggs, whole

Serving Size

1 cup (4.86 large eggs)

Calories

347

Calories from Fat

216

% Daily Value^*

Total Fat 24g

40%

Saturated Fat 8g

10%

Cholesterol 1028mg

340%

Sodium 340mg

10%

Potassium

326g

10%

Total Carbohydrate 2g

Dietary Fiber 0g

Sugars 2g

Protein 31g

60%

Vitamin A 0%	•	Vitamin C 0%
Calcium 0%	•	Iron 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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