The dominion of ignorance to divide an egg is: 60% egg-white 30% yolk 10% covering
So it counts on the dimension of egg you use (note that the size definition varies between countries).
Example:For a 60g (middle the the weight range) europe M / American l egg, that"s 60*0.6 = 36g whites and 18g yolk.
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-> therefore you"d require (about) 10-11 whites and 13-14 yolks.
Of course, no all eggs have the precise same weight and also therefore i recommend you use the estimated number of necessary eggs together a guideline and weigh the whites and yolks.
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edited Feb 9 "18 in ~ 16:49
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answered jan 26 "17 in ~ 15:57
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Your best be would certainly be to get a little kitchen scale.
1/3 Yolk2/3 White
So, for a medium egg (49.6g), if my maths execute not suck this morning.
White = 2/3 * 49.6g = 33gYolk = 1/3 * 49.6g = 16.5g
For 360g of white : 360g / 33g = 11 tool eggsFor 240g that yolk : 240g / 16.4g = 14.5 tool eggs
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edited jan 26 "17 in ~ 22:17
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Average embraced weight because that a large egg in Canada, (w.o shell) is 50g, 30g white and also 20g yolk.For 360g the white, that would certainly be 12 eggs. For 240g the yolks, likewise 12 eggs. You gained lucky! simply seperate 12 eggs. If cooking recipes calls because that the gram, shot to respect that as it is important, but you could get far with simply separating 12 eggs. Happy baking!
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reply Feb 9 "18 in ~ 19:17
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