I have been looking at some good recipes but they keep saying things like 950gm of pasteurised egg.?

I do not want to use pasteurised egg. Does anyone know how i can work out how many real eggs are the same as 950gm of pasteurised egg. Please do not suggest that i weigh the egg as this will not work out. Thanks.I have been looking at some good recipes but they keep saying things like 950gm of pasteurised egg.?
Ok you have 4 cups and 4.86 large eggs/cup is 19.44 eggs or 19 1/2 large eggs. I am assuming that the eggs that are pasteurized are the same as regular eggs in consistency. (ie not powdered).


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I wonder what you are making with so many eggs...I have been looking at some good recipes but they keep saying things like 950gm of pasteurised egg.?
It all depends on how large or small eggs you want to use:





New Size Weight Old Size


Very Large 73g +over Size 0


Size 1





Large 63 - 73g Size 1


Size 2


Size 3





Medium 53 - 63g Size 3


Size 4


Size 5





Small 53g+under


Size 5


Size 6


Size 7





Then you have to remember that around 10% of that weight is eggshell.





To be honest, the easiest way is to use a scale and add egg after egg until you get the weight you wanted.
The back of my cookbook hasan equivalents chart, which should tell you what the metric is in cups etc.





God Bless You
That sounds like about 19 eggs....with simple math...and the other answer to the gram weight of each egg without the shell..........Are you cooking for a restaurant......that is a lot of eggs.....must be a BIG recipe....


ps...www.allrecipes.com has a conversion chart....and good recipes...
Weight of One Large Egg:





In Shell = 57 grams





Without Shell = 50 grams





White Only = 30 grams





Yolk Only = 18 grams

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