Egg Whites Tablespoons to Ounces
Convert any amount of egg whites between tablespoons and ounces. 1 tablespoon of egg whites equals 0.54 oz. 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 tablespoons to other units. Each link has its own calculator and conversion amounts.
Similar Ingredients
Measuring Tip
One large egg white weighs approximately 30g and one large egg yolk weighs approximately 17g. Weighing separated eggs is more reliable than counting, since individual eggs vary in size.
Understanding the Units
What is a Tablespoon?
Tablespoon sizes differ by country. A US tablespoon is 14.787 ml, close to the 15 ml metric standard used in most countries. An Australian tablespoon is 20 ml, about 35% larger than US. An imperial tablespoon is 17.758 ml. If your recipe comes from Australia, the larger tablespoon size can make a real difference.
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.
Frequently Asked Questions
1 tablespoon of egg whites equals 0.54 oz. Choose an amount below for a full breakdown, 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 spoon 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 tablespoons to ounces 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 tablespoon 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.