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
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.
3
To use up 3 eggs and 1 cup of oil, you would need 3 bags of brownie mix. Each bag requires 1 egg and one third cup of oil, so with 3 bags, you can use all 3 eggs and 1 cup of oil as needed.
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.
DEPENDS ON HOW LARGE THE EGGS ARE
There are 3 third cups in a cup. This is because 1 cup is equal to 3 thirds when broken down into smaller units.
There are 5 tablespoons + 1 teaspoon in one third cup.
4 eggs
one third a cup