Egg Whites Cups to Pounds
Convert any amount of egg whites between cups and pounds. 1 cup of egg whites equals 0.54 lb. Use the calculator for custom amounts, or choose an amount below.
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Common egg whites measurements found in recipes.
Other Units for Egg Whites
Convert egg whites from cups to other units. Each link has its own calculator and conversion amounts.
Similar Ingredients
Measuring Tip
Carton egg whites and yolks have very consistent density, making them easier to measure by volume than freshly separated eggs. If your recipe calls for a specific gram amount, carton products are the most predictable.
Understanding the Units
What is a Cup?
There are three cup standards used worldwide. The US cup (236.588 ml) is used in American recipes. The metric cup (250 ml) is standard in Australia, New Zealand, and some parts of Asia. The imperial cup (284.131 ml) appears in older British and Canadian recipes. A metric cup holds about 5.7% more than a US cup, while an imperial cup holds about 20% more. Using the wrong standard can noticeably affect a recipe.
What is a Pound?
Pounds are the standard weight unit for buying ingredients in the US. A standard bag of flour is 5 pounds (2,268g) and a standard bag of sugar is 4 pounds (1,814g).
Frequently Asked Questions
1 cup of egg whites equals 0.54 lb. The result scales proportionally for other amounts - choose an amount below or enter any quantity in the calculator.
The most accurate way is to weigh egg whites on a kitchen scale, since individual eggs vary in size. If you are measuring by volume, pour into the measuring cup on a flat surface and read the level at eye height. Egg whites are liquid and settle naturally, so volume measurements are reasonably consistent.
Egg sizes vary naturally, so the cups to pounds result can differ by 5-10% between individual eggs. This conversion uses large eggs as the standard. For carton egg whites, the density is very consistent.
Weighing is more consistent than volume measuring. A cup of egg whites can vary by 10-20% depending on how it's scooped, packed, or leveled. Weighing gives the same result every time, which is especially important in baking where precision affects texture and rise.