I have an Italian recipe that has been translated to English. The recipe calls for 360g egg whites and 240g yolks. Can anyone tell me how much this is?
The rule of thumb to divide an egg is:
- 60% egg-white
- 30% yolk
- 10% shell
So it depends on the size of egg you use (note that the size definition varies between countries).
Example: For a 60g (middle of the weight range) European M / American L egg, that's 60*0.6 = 36g whites and 18g yolk.
-> So you'd need (about) 10-11 whites and 13-14 yolks.
Of course, not all eggs have the exact same weight and therefore I recommend you use the estimated number of necessary eggs as a guideline and weigh the whites and yolks.
Your best be would be to get a small kitchen scale.
So, for a Medium egg (49.6g), if my maths do not suck this morning.
White = 2/3 * 49.6g = 33g
Yolk = 1/3 * 49.6g = 16.5g
For 360g of white : 360g / 33g = 11 medium eggs
For 240g of yolk : 240g / 16.4g = 14.5 medium eggs
Average accepted weight for a large egg in Canada, (w.o shell) is 50g, 30g white and 20g yolk. For 360g of white, that would be 12 eggs. For 240g of yolks, also 12 eggs. You got lucky! Just seperate 12 eggs. If recipe calls for the gram, try to respect that as it is important, but you could get away with just separating 12 eggs. Happy baking!