Most recipes call for large eggs. If no size is specified, assume large. 1 extra-large egg yields 1-1/3 Tbsp. yolk; (About 19.2 milliliters) 1 large egg yields 1 rounded Tbsp. yolk; (About 16.9 milliliters or 1 + 1/7th Tbsp) 1 medium egg yields 1 Tbsp. yolk; (About 14.8 milliliters) A cup of egg yolk will be about 16 medium yolks 14 large yolks 12 extra large yolks
Approximately 4 large eggs in a cup
Three ONE THIRD cups in a cup.
An average egg yolk weighs about 19 grams. Therefore, there are about 10 or 11 egg yolks in 200 grams.
8 oz in a cup. A third is 2.6 oz.
If you plan to freeze eggs, do not freeze them in the shell. The shells will split. Crack the eggs, beat until blended, than package in air tight containers. The frozen egg mixture can be good up to one year. You can also separate the white and yolks and freeze separately, but yolks need extra preparation since they can become quite gelatinous. According to the Egg Board, after separating the yolks, blend in either 1/8 teaspoon salt or 1.5 teaspoons sugar or corn syrup for every 4 large egg yolks (1/4 cup) - then freeze.
Egg baked in a small cup or bowl with a covering of cream or milk and often topped with buttered bread-crumbs. The whites of the cooked eggs are typically firm, the yolks soft.
3
DEPENDS ON HOW LARGE THE EGGS ARE
two third cup
one third a cup
4 eggs