How Much Is 4.97 Ounces of Egg Whites in Cups?
4.97 ounces of egg whites equals 0.58 cups. Egg whites has a density of 243g per cup. A lighter ingredient like flour (125g/cup) would fill more volume at the same weight, which is why ingredient-specific conversions matter.
Formula and Step-by-Step
- Start with 4.97 ounces of egg whites
- Convert ounces to grams: 4.97 × 28.35 = 140.90g
- 1 cup of egg whites = 243g
- 140.90g ÷ 243g/cup = 0.58 cups
The same formula works for any amount. Multiply (or divide) by the density, then convert units as needed.
Measuring Tip
A whole large egg without shell weighs about 50g. When separating eggs for a recipe, weigh the whites and yolks individually for the most accurate results.
Egg Whites at Different Amounts
How egg whites scales across common ounces measurements. Your amount (4.97 ounces) is highlighted.
Other Amounts of Egg Whites
| Ounces | US Cups | Metric Cup | Imperial Cup |
|---|---|---|---|
| 1 ounce | 0.12 cups | 0.11 cups | 0.10 cups |
| 2 ounces | 0.23 cups | 0.22 cups | 0.19 cups |
| 3 ounces | 0.35 cups | 0.33 cups | 0.29 cups |
| 4 ounces | 0.47 cups | 0.44 cups | 0.39 cups |
| 4.97 ounces | 0.58 cups | 0.55 cups | 0.48 cups |
| 5 ounces | 0.58 cups | 0.55 cups | 0.49 cups |
| 6 ounces | 0.70 cups | 0.66 cups | 0.58 cups |
| 8 ounces | 0.93 cups | 0.88 cups | 0.78 cups |
| 10 ounces | 1.17 cups | 1.10 cups | 0.97 cups |
| 12 ounces | 1.40 cups | 1.32 cups | 1.17 cups |
| 16 ounces | 1.87 cups | 1.77 cups | 1.55 cups |
Understanding the Units
What is an Ounce?
Ounces are commonly used in US recipes for cheese, meat, chocolate, and other ingredients sold by weight. Many kitchen scales offer both gram and ounce readings.
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.