one egg white = 3 tablespoons (T) egg substitute 15 ml = 1 T 3 T = 45 ml 8 oz = 240 ml 240 / 45 = 5.333... egg whites in an 8 oz carton of egg substitute
Liquid eggs are egg whites with yellow food coloring.
4 eggs
That is about 2 egg whites
You would use 4 medium egg whites or 5 small egg whites.
Egg whites are the clear liquid within an egg. Think of the contents of an egg being of two different substances....the yolk (yellow part) and egg whites (the clear parts).
Egg whites can turn from a liquid to a solid when boiled. The proteins in the egg whites denature and coagulate when heated, resulting in the transformation from liquid to solid.
One large egg white = 1 fluid oz., or 2 tablespoons. 2 large egg whites = 1/4 cup 4 large egg whites = 1/2 cup These are approximations, of course, depending on the size of the egg, but they come close enough. Handy for those who use "all whites" that come in a milk carton, which for some reason doesn't include this information.
To cook liquid egg whites effectively, heat a non-stick pan over medium heat, pour in the egg whites, and let them cook without stirring until they start to set. Gently push the cooked edges towards the center to allow the uncooked egg whites to flow to the edges. Cook until the egg whites are fully set but still moist. Avoid overcooking to prevent them from becoming rubbery.
Wine is to cask as egg is to carton.
4 medium egg whites equal 2 extra large
8 egg whites.....Standard size which is funny in and of itself
1 egg white = 2 tbsp Liquid egg whites(source: http://www.eggbeaters.com/recipes/faq.jsp#howToSubstitute)