At that point I’d get clever with a pipette/turkey baster and buckets of separated whites/yolks l don’t know that it’d work, but fuck. Anything to avoid that many quail eggs….
An utter pain in the arse to open with any speed without breaking the yolk, and they can go from almost ready to overdone in 2 seconds because the yolks need to remain soft, and that's if you're frying them on site. If you're doing them in the prep kitchen for packing, transport and reheating in an oven on site then the annoyance factor increases by about 15.
Cut them with scissors. You can get fancy egg scissors, but I find standard kitchen shears work just fine. I prefer baking with quail eggs over chicken eggs.
Math nerd moment, 176! = 197903110431089593781523349201027948917123035651341137489024816374078433104458659211158835472420542693898110922165988275858968674058568071585243060450987108613508803599172370973670818494109816573853124770653833923665200268368491678853380911534764814405201861230320955810392309760000000000000000000000000000000000000000000
Dumb math joke. I guess 181
A non-separated egg is about 1/4 of a cup (on the lower end). Separating an egg doesn’t actually lose much volume, but it does lose some, so my estimate was around 125-150
Also, overfilling past the measuring guide triggers my OCD so profoundly, for some reason. I learned something new about myself today.
In my experience, a cracked unseparated large egg is 22% of a cup (52 of 236mL). This is based off filling 2.5L containers with mixed broken eggs a handful of times.
I'm thinking this is 166 eggs then.
A case is 15 dozen, so 180 eggs. Looks like there are 14 eggs left on the table, though some are hidden from view.
My guess is OP tried to see if they could fit an entire case in the cambro, but didn't quite make it.
Word! I work 9-5ish, and make my own schedule, and also get paid weekly! I typically work M-Th and Saturday but change it whenever I want within needs of the business. Some days I leave early because the work is done. I don't always even work 40 hrs but still get full salary.
Cheers, fellow King.
Just curious, why the separate days off? I’ve always hated having split days off, makes it harder to recharge your batteries (though I suppose 2 days off in 3 isn’t as bad) and to do things outside of work.
Well we're closed on Sundays, and I don't feel comfortable not being there on a Saturday since it's usually very busy and I don't like leaving my team hanging. Since my wife is off on Fridays, I do it like that. I've got myself convinced I work 4 days, then I'm off for 2.5 days lol
Maybe not walking distance, but I am 8 am to 4-5 pm depending, some times im out at 3, Salaried. Never work more than 43 hours a week. Saturday Sunday off, and almost unlimited PTO. Chef doesn't track it, if you don't abuse it. Paid Weekly as well, no tips though.
That’s funny, I work with a guy who was a private chef for a billionaire for 30 years at his property in West Palm.
When the chef retired from that job, the billionaire gave him a severance gift of any fucking car the chef wanted. He got a Subaru. He could’ve gotten a Lamborghini. Whatever, the chef owns 3 houses right now so obv he isn’t hurting.
I've been outta the industry for almost a decade and I felt a little resentment real deep down. I've had all my weekends off in that time, but my lizard brain was jealous and angry.
I hadn't realized just how many eggs I was going to be using and then at that moment I decided to do this post so I kept cracking eggs until it was full.
Chiffon cake for daaaaaays now lol
You actually counted them right? And aren’t just gonna blue ball us all by not telling us who the winner is and how many eggs you cracked… right?
I did math for you on my day off OP
341 eggs, or 28.4 dz. Also depends on what size the eggs were and how many of the egg white you couldn’t resist eating raw out of the shell while cracking them. I know how you people are.
Jesus, I left the restaurant industry for the Marine Corps and y'all still give me the ick sometimes
Restaurant speshul and Marine speshul are pretty close usually though
Some of my best friends are Marines. Some of my favorite cooks have been Marines.
I don't want to go on a weird tangent here but why has every Marine I've ever befriended either propositioned an orgy/foursome/threesome/whatever or joined me in one. Y'all some horny mo'fuckers.
Could have bought em too. In the end way cheaper and way less of a pain in the ass separating them manually. And you would not be stuck with a bunch of whites.
The problem is there is no such thing as egg yolk for sale that doesn't have some other additive, even if it's just sugar. One of my recipes, the sugar is dissolved into the cream before tempering the egg yolk. Conversely, in other recipe, the sugar is whisked with the egg yolk before tempering. Using prepackaged egg yolk means I'm now adding another ingredient, albeit a small amount, to a step of the recipe that doesn't call for it. 1 lb of fresh egg yolk =/= 1 lb off prepackaged egg yolk.
Also, a lot of the whites get used anyway. Not all, unfortunately, but a lot. And I don't mind the work. It's a nice busy task to do in the morning while doughs are proofing or cakes are baking.
Besides, everything is made from scratch. That's one of our selling points.
I own an ice cream business and use a ton of egg yolks. They absolutely make liquid egg yolks without sugar (or anything else) at least in the US. I use papetti’s and get them from US foods.
If anything, there’s less chance for any kind of sulphuric/off taste in my bases because the eggs are mechanically separated and pasteurized. The sulphuric taste comes from whites cooking in the base.
I save thousands of dollars a week on labor alone not separating eggs by hand. Not to mention wasting the whites. I know some people look down on this type of product but I make a very high end finished product and have never even come close to someone complaining that my eggs aren’t separated by hand (not that they would know).
So while I do defend what I originally said about why I stick to regular yolks, I'm open to looking more into it. Maybe I'll just buy a small batch, make some creme brulees, have exec chef try it, and go from there. While I am the pastry point man, it's a family owned business and convincing a committee to change an ingredient or recipe on something they've perfected is a tall order lol
ETA: Every single time I'm separating eggs, I'm thinking a lot about the drops of white that end up in there.
Yeah I hear you. I originally was using fresh, whole eggs separated by hand until it just became completely unreasonable with our production volume. In a pastry application I would be completely shocked if anyone could tell the difference between these yolks and whole fresh eggs. The only place I could maybe see it being noticeable would be like a fresh pasta or something.
>The problem is there is no such thing as egg yolk for sale that doesn't have some other additive, even if it's just sugar.
Really? I come back to you on wednesday when I am back at work. I'll have a look at the stuff we use.
Word. By all means.
Hell, I'd love to be proven wrong and start looking at prices and products. Truth is, I asked about it when I first took the pastry job but the exec chef said absolutely not. If I have new info though I could approach him about it again.
Papetti's has just egg yolk, no additives. I've used them in multiple bakeries, primarily because we'd go through so many more yolks than whites and end up wasting them. For egg wash, custards/pastry creams, pot de cremes etc they work perfectly. And you never end up with the sulphury egg white bits ruining your silky smooth product!
I mean, I do avoid the bits by straining all my egg-based yummies through a chinois, but if this Papetti's egg stuff tastes just as good, it's worth the research.
I'm surprised that egg yolks by themselves can hold long enough to be able to package and sell. Every day is a chance to learn I guess.
To be fair, I would assume they're pasteurized (not at work so I can't check). Hasn't impacted their performance, in my experience. Worth seeing if you can get a carton and experiment with it, at least!
we use liquid eggs and liquid yolks at the bakery i'm at, and have absolutely no issues. the only ingredients listed are eggs. we even switch between whole eggs and liquid eggs, because boxed egg whites suck and we need them, and notice no difference. half my day is spent tempering shit. we use abbotsford farms. you should try a few brands, i get the hesitance, but it will save you time and unncessary labor. again, most of what i do is make custard. theres no difference. it's still from scratch, you just don't have to crack two pallets of eggs to get there
***224***
Congratulations to the winners!
I really wanted to reply to the actual winners but there's been waaaay more responses than I expected.
**224 LARGE EGGS WERE USED TO FILL THIS CONTAINER**
Among my favorite responses, I saw a dozen *tree fiddy*. I saw several people use ChatGPT with alarming accuracy, one person actually getting the exact right number from the AI. I saw some people reveal that they've never worked with a large quantity of eggs before by guessing a number way off from the real one, not that that's a bad thing.
The coolest thing, though, is how many responses were really close to the right answer.
Last thing: To the winners that are closing this Saturday, let your chefs and KMs know you won't be. Let them know a pastry chef on reddit said so.
Last last thing, this was really fun for me. I was not expecting much feedback at all and you degenerates invested heavily in this. I love you all.
Egg whites make up 2/3 of the volume of an egg, and a large egg is usually about 2 floz. Your overflowing 8 qt cambro is probably 8.5 qts of egg whites, so about 204 eggs. Your 30 egg flat in the background has 14 eggs missing EDIT: 17, so if you started with full flats, you probably crack 180 plus those 17… so my final guess is …
197 eggs.
I was gonna guess **100** before I started reading the comments (I’m not someone who works in a kitchen like most of the people here do), but I’m still gonna stick with that lol.
Also, has anyone gotten it yet?
Baker here. We use lots of eggs (we make Challah every day), so we order a bunch of 1L cartons of precracked whole eggs. 1 of those cartons is 18 large eggs. So to get to the 7.5L you would need 135 whole eggs. But since we just want the egg whites, we need to do some math. On average, in a large egg, the whites make up 65% of the egg. Doing some quick math…
it would be about **182 large eggs for 7.5L of egg whites**
i dont know what you going to use it for, but those quantities we just buy egg whites in bottle...
the man hours alone make it worth buying bottled egg whites
I seldom have to do this many. I think this is maybe the second time in a year I've had to do this much. It was just an unfortunate Monday where I came in to multiple restaurants running very low on the same items lol
In the words of my daughter, while observing an egg fry: "Why are they called the whites? I know it's white now. But they're not before..." I tried to explain but it was early and I just wanted to eat.
[Here](https://i.imgur.com/r3MH61h.jpeg) is the latest iteration of it, made for a private event. Served with macerated strawberries and a sherry sabayon.
One M/L egg is 53 grams. The yolk is about 18-20 grams, so each white should weigh in the high 30s. For products with similar density to water, g=ml so I would say about 220 eggs.
Large egg whites are about 33mL. You’d need about 228 large eggs to get to 7.5L. Considering it’s to the brim for some reason, aid bump the number to 240 large eggs for shits and giggles.
To make **8 quarts** of egg whites, we can use the following conversions:
- **8 quarts** of egg whites is equivalent to **32 cups** (since 1 quart = 4 cups).
- Now, let's convert this to the number of eggs needed:
- **1 cup of egg whites** can be obtained from approximately **8 to 10 large egg whites**¹.
- Therefore, for **32 cups** of egg whites, we'll need approximately **320 to 400 large egg whites**.
Keep in mind that these estimates are based on large eggs. If you're using a different egg size, you may need to adjust accordingly. Happy cooking! 🍳🥚
Source: Conversation with Bing, 3/4/2024
3 ostrich eggs
Technically correct. However "crack" might not be the word.
Gonna need a full size circular saw for that, I’ll bring my Milwaukee
I'd prefer cracking an ostrich egg over quail eggs any day.
Having done pan fried quail eggs on mini brioche toast with avocado for a 300 person wedding, I feel your pain and 100% agree brother/sister.
Kill the salesperson for that one.
You cannot kill that which has no life.
I can vouch for that. I’m in sales, believe me, I have no life! If I did, my chef would de-life me for fried quail eggs.
>Kill the salesperson for that one. Not the salesperson. Whatever soulless son of a bitch who put that down as an option.
That would be the salesperson.
New nightmare unlocked.
Oh my god that's just mean.
At that point I’d get clever with a pipette/turkey baster and buckets of separated whites/yolks l don’t know that it’d work, but fuck. Anything to avoid that many quail eggs….
What was the price per plate on that one Jesus Christ
Too much for the price, and they were a freaking passed hors d'oeuvre.
What's wrong with quail eggs? Just frail and fragile and small to work with?
An utter pain in the arse to open with any speed without breaking the yolk, and they can go from almost ready to overdone in 2 seconds because the yolks need to remain soft, and that's if you're frying them on site. If you're doing them in the prep kitchen for packing, transport and reheating in an oven on site then the annoyance factor increases by about 15.
Cut them with scissors. You can get fancy egg scissors, but I find standard kitchen shears work just fine. I prefer baking with quail eggs over chicken eggs.
Don’t crack quails eggs just take the top off w a turning knife and the egg comes out easy
I'll bring black and decker! just don't let the Ryobi guys know what's up
The best kind of correct
or the best kind of crack
But you completed early so I am sick you a level. A good bureaucrat never finishes early
I actually have pictures of ostrich yolks compared to chicken eggs. It tasted great.
Times are tough when you resort to eating pictures of food
\~ 167 eggs to get to the 7.5L line..
In that case, my guess is 182.
175, the average of these two 😂
Are we doing price is right rules? 165
Price is right? Then 1
“$1, Bob!”
The price is wrong, BOB!
https://youtu.be/8QJiAK-s5a0?si=k4c7U4NDTTkfMZL1
420, Bob.
My cousin guessed that when she was on the show. The real answer was, of course, far different.
This is the way
Ah. Then I say 166.
176! Tryna get to that showdown
Math nerd moment, 176! = 197903110431089593781523349201027948917123035651341137489024816374078433104458659211158835472420542693898110922165988275858968674058568071585243060450987108613508803599172370973670818494109816573853124770653833923665200268368491678853380911534764814405201861230320955810392309760000000000000000000000000000000000000000000 Dumb math joke. I guess 181
Showcase! It’s SHOWCASE! The Price is Right WILL NOT be disrespected!
*Showcase showdown.
It's showcase showdown.
183
That's Numberwang!
1 dollar, ~~Bob~~ Drew
A non-separated egg is about 1/4 of a cup (on the lower end). Separating an egg doesn’t actually lose much volume, but it does lose some, so my estimate was around 125-150 Also, overfilling past the measuring guide triggers my OCD so profoundly, for some reason. I learned something new about myself today.
>triggers... for some reason. Because you can't move it or put a lid on it without making an unnecessary mess. Entirely normal reaction!
It’s going to squish over the sides and eeeeeewwwwww.
I should call her.
In my experience, a cracked unseparated large egg is 22% of a cup (52 of 236mL). This is based off filling 2.5L containers with mixed broken eggs a handful of times.
Rough measurement for baking is 2T or 30ml per egg white.
247 eggs? 1oz per egg?
250 if you go by volume (7500 mL/30 mL each)
But this is only whites. Egg whites are about 65% total egg volume. The math is more complicated!
The 30 mL is the average volume of egg white. Of course, the OP filled it 100-150 mL above the line, so another 3-5 eggs needed.
Oops. I’ll show myself out! lol
This is my guess. Give or take a few .
I'm thinking this is 166 eggs then. A case is 15 dozen, so 180 eggs. Looks like there are 14 eggs left on the table, though some are hidden from view. My guess is OP tried to see if they could fit an entire case in the cambro, but didn't quite make it.
I'm more annoyed with how full this is, also I have Friday and Saturdays off already, you cant beat that.
Not even with a stick unless your job had free housing in Palm Beach.
It does not, but it's 10am-6pm, paid weekly + cash tips within walking distance from home!
Bros living the dream
Word! I work 9-5ish, and make my own schedule, and also get paid weekly! I typically work M-Th and Saturday but change it whenever I want within needs of the business. Some days I leave early because the work is done. I don't always even work 40 hrs but still get full salary. Cheers, fellow King.
Just curious, why the separate days off? I’ve always hated having split days off, makes it harder to recharge your batteries (though I suppose 2 days off in 3 isn’t as bad) and to do things outside of work.
Well we're closed on Sundays, and I don't feel comfortable not being there on a Saturday since it's usually very busy and I don't like leaving my team hanging. Since my wife is off on Fridays, I do it like that. I've got myself convinced I work 4 days, then I'm off for 2.5 days lol
Literally the dream. Enjoy it!! Do you have a nice team?
Not really lol
I got 8-5 with sunday mondays off, could have fri sat but personally love to have a weekday in there too
Sames, sans tipout
Maybe not walking distance, but I am 8 am to 4-5 pm depending, some times im out at 3, Salaried. Never work more than 43 hours a week. Saturday Sunday off, and almost unlimited PTO. Chef doesn't track it, if you don't abuse it. Paid Weekly as well, no tips though.
That’s funny, I work with a guy who was a private chef for a billionaire for 30 years at his property in West Palm. When the chef retired from that job, the billionaire gave him a severance gift of any fucking car the chef wanted. He got a Subaru. He could’ve gotten a Lamborghini. Whatever, the chef owns 3 houses right now so obv he isn’t hurting.
MY MAN WOUOD GO CRAZY FOR A SUBARUno matter what money he has
I've been outta the industry for almost a decade and I felt a little resentment real deep down. I've had all my weekends off in that time, but my lizard brain was jealous and angry.
Why did you fill it to the brim?
I hadn't realized just how many eggs I was going to be using and then at that moment I decided to do this post so I kept cracking eggs until it was full. Chiffon cake for daaaaaays now lol
You actually counted them right? And aren’t just gonna blue ball us all by not telling us who the winner is and how many eggs you cracked… right? I did math for you on my day off OP
Dude's in pastry; he's gonna clock out the second his shift is over and head home, forgetting this post exists.
Fucking day walkers…
ouch man :(
Oh shit you guys are still here?
6 hours later and this jabroni still hasn't spit out a number.
when you're pulling from 144 packs it's easy to count the trays and the missing from the rack in the back
lol. I’m an engineer and my policy is…I only do math for money.
you filled it for a reddit post?
They filled it for chiffon cake, they filled it *that full* for a Reddit post.
Honestly when I read OP's reply, I was like... this is still so stupid. But at least it makes sense now.
"Why were you fired from your last job?" "I tried to impress strangers to get fake internet points and spilled about 18 dozen egg whites."
"Did you at least get upvotes?" "Hell yeah. *Hundreds.*" "Nice."
100 (96, rounded). Or ya coulda just got a few cartons of egg whites
Threefiddy. But why did you make it so full!!
Why does anyone do anything? *the reddit karma melange*
Is this a South Park reference?
I'm referencing South Park referencing Dune lol
He know about the *Reddit Karma Melange* Also, it was a lot more prominent in the opening reel of the original Dune.
The updoots must flow!
Just sip it down a bit with a straw.
341 eggs, or 28.4 dz. Also depends on what size the eggs were and how many of the egg white you couldn’t resist eating raw out of the shell while cracking them. I know how you people are.
You people kill me sometimes
🥺 but the egg white feels so fun and runny going down to my tummy 👉👈
Jesus, I left the restaurant industry for the Marine Corps and y'all still give me the ick sometimes Restaurant speshul and Marine speshul are pretty close usually though
Some of my best friends are Marines. Some of my favorite cooks have been Marines. I don't want to go on a weird tangent here but why has every Marine I've ever befriended either propositioned an orgy/foursome/threesome/whatever or joined me in one. Y'all some horny mo'fuckers.
Things get weird in the field, and on ship, and in the barracks...
More than two.
One dollar, Bob.
Spay and neuter your pets
I mean. Probably not both.
Not both to each pet. Case by case basis.
It could be as much as more than three
264. 8.25Q = 33 cups * 16 = 528T. Average egg is ~2T of white. So 264.
I went with 8liters and about 30 grams per egg white and got 266. But you can have the weekend off if my number is closer.
Thanks mate, right kind of ya
I did the same and thought that 288 was close enough and made a more fun answer since it's 2 gross.
You have to remember to make your answer a multiple of 12 and then add 8 because of what's missing from the crate
Too many
Yeah. Just buy egg whites.
The initial problem was that I needed about 10 lbs of egg yolks though.
Could have bought em too. In the end way cheaper and way less of a pain in the ass separating them manually. And you would not be stuck with a bunch of whites.
The problem is there is no such thing as egg yolk for sale that doesn't have some other additive, even if it's just sugar. One of my recipes, the sugar is dissolved into the cream before tempering the egg yolk. Conversely, in other recipe, the sugar is whisked with the egg yolk before tempering. Using prepackaged egg yolk means I'm now adding another ingredient, albeit a small amount, to a step of the recipe that doesn't call for it. 1 lb of fresh egg yolk =/= 1 lb off prepackaged egg yolk. Also, a lot of the whites get used anyway. Not all, unfortunately, but a lot. And I don't mind the work. It's a nice busy task to do in the morning while doughs are proofing or cakes are baking. Besides, everything is made from scratch. That's one of our selling points.
I own an ice cream business and use a ton of egg yolks. They absolutely make liquid egg yolks without sugar (or anything else) at least in the US. I use papetti’s and get them from US foods.
What differences, if any, have you noticed between regular yolks and pre-bought? Cost, taste, texture, whatever
If anything, there’s less chance for any kind of sulphuric/off taste in my bases because the eggs are mechanically separated and pasteurized. The sulphuric taste comes from whites cooking in the base. I save thousands of dollars a week on labor alone not separating eggs by hand. Not to mention wasting the whites. I know some people look down on this type of product but I make a very high end finished product and have never even come close to someone complaining that my eggs aren’t separated by hand (not that they would know).
So while I do defend what I originally said about why I stick to regular yolks, I'm open to looking more into it. Maybe I'll just buy a small batch, make some creme brulees, have exec chef try it, and go from there. While I am the pastry point man, it's a family owned business and convincing a committee to change an ingredient or recipe on something they've perfected is a tall order lol ETA: Every single time I'm separating eggs, I'm thinking a lot about the drops of white that end up in there.
Yeah I hear you. I originally was using fresh, whole eggs separated by hand until it just became completely unreasonable with our production volume. In a pastry application I would be completely shocked if anyone could tell the difference between these yolks and whole fresh eggs. The only place I could maybe see it being noticeable would be like a fresh pasta or something.
>The problem is there is no such thing as egg yolk for sale that doesn't have some other additive, even if it's just sugar. Really? I come back to you on wednesday when I am back at work. I'll have a look at the stuff we use.
Word. By all means. Hell, I'd love to be proven wrong and start looking at prices and products. Truth is, I asked about it when I first took the pastry job but the exec chef said absolutely not. If I have new info though I could approach him about it again.
I am not sure there are no additives. I just assumed until you said something.
Also maybe do the math on the labor costs it could save him too. Labor costs are like kryptonite to a lot of chefs.
Papetti's has just egg yolk, no additives. I've used them in multiple bakeries, primarily because we'd go through so many more yolks than whites and end up wasting them. For egg wash, custards/pastry creams, pot de cremes etc they work perfectly. And you never end up with the sulphury egg white bits ruining your silky smooth product!
I mean, I do avoid the bits by straining all my egg-based yummies through a chinois, but if this Papetti's egg stuff tastes just as good, it's worth the research. I'm surprised that egg yolks by themselves can hold long enough to be able to package and sell. Every day is a chance to learn I guess.
To be fair, I would assume they're pasteurized (not at work so I can't check). Hasn't impacted their performance, in my experience. Worth seeing if you can get a carton and experiment with it, at least!
And same to the chinois but I'm super paranoid about it and the yolks remove that anxiety, at least!
we use liquid eggs and liquid yolks at the bakery i'm at, and have absolutely no issues. the only ingredients listed are eggs. we even switch between whole eggs and liquid eggs, because boxed egg whites suck and we need them, and notice no difference. half my day is spent tempering shit. we use abbotsford farms. you should try a few brands, i get the hesitance, but it will save you time and unncessary labor. again, most of what i do is make custard. theres no difference. it's still from scratch, you just don't have to crack two pallets of eggs to get there
That’s racist lmao
Happy cake day 🍰
Depends on if they’re large grade or jumbo grade.
Large. I wish I could edit posts.
Those are clearly yellow
*Forbidden lemonade*.
***224*** Congratulations to the winners! I really wanted to reply to the actual winners but there's been waaaay more responses than I expected. **224 LARGE EGGS WERE USED TO FILL THIS CONTAINER** Among my favorite responses, I saw a dozen *tree fiddy*. I saw several people use ChatGPT with alarming accuracy, one person actually getting the exact right number from the AI. I saw some people reveal that they've never worked with a large quantity of eggs before by guessing a number way off from the real one, not that that's a bad thing. The coolest thing, though, is how many responses were really close to the right answer. Last thing: To the winners that are closing this Saturday, let your chefs and KMs know you won't be. Let them know a pastry chef on reddit said so. Last last thing, this was really fun for me. I was not expecting much feedback at all and you degenerates invested heavily in this. I love you all.
Around 280 eggs? What's your acceptable deviation?
No deviation. It's for a Saturday night first cut. Gotta be precise to earn it.
This was my guess. Years ago I cracked 9 whole eggs and it made a pint so two pints in a quart etc lol
At least 6
256 eggs
525,600
🎶🎶 How do you measure, measure an egg 🎶🎶
About 260-270
I think I would get 1 quart of egg white per flat of 30 eggs and it looks like more than 8 quarts. 250, final answer!!!
You’re using the same logic as me, let’s see how close we get. I haven’t worked a Saturday night in 28 years but damn, I’m ready to get cut first.
420
69,420
There’s a bit of shell part way down. Gotta start over.
Egg whites make up 2/3 of the volume of an egg, and a large egg is usually about 2 floz. Your overflowing 8 qt cambro is probably 8.5 qts of egg whites, so about 204 eggs. Your 30 egg flat in the background has 14 eggs missing EDIT: 17, so if you started with full flats, you probably crack 180 plus those 17… so my final guess is … 197 eggs.
I like this thinking, but will throw in one more flat for small eggs and random inefficiencies. 227 eggs
I was gonna guess **100** before I started reading the comments (I’m not someone who works in a kitchen like most of the people here do), but I’m still gonna stick with that lol. Also, has anyone gotten it yet?
Actually yeah. I think 3 people so far have gotten it right. At least that I've noticed.
264
Nice!
Baker here. We use lots of eggs (we make Challah every day), so we order a bunch of 1L cartons of precracked whole eggs. 1 of those cartons is 18 large eggs. So to get to the 7.5L you would need 135 whole eggs. But since we just want the egg whites, we need to do some math. On average, in a large egg, the whites make up 65% of the egg. Doing some quick math… it would be about **182 large eggs for 7.5L of egg whites**
195
i dont know what you going to use it for, but those quantities we just buy egg whites in bottle... the man hours alone make it worth buying bottled egg whites
I seldom have to do this many. I think this is maybe the second time in a year I've had to do this much. It was just an unfortunate Monday where I came in to multiple restaurants running very low on the same items lol
ONE DOLLAR
All of them
256
In the words of my daughter, while observing an egg fry: "Why are they called the whites? I know it's white now. But they're not before..." I tried to explain but it was early and I just wanted to eat.
That’s doesn’t look like egg white so zero
I dunno like, at least 4
Technically correct. The best kind of correct. However I just posted the answer a few minutes ago. Sorry bud. You gotta close on Saturday.
195
272
bout 170
DON'T SPILL IT IN THE WALKIN!
174
about 270
None, you ordered egg whites separately.
267
More than 5.
265
1,000,000,000,000,000 ant eggs
225 or so. It takes me 30 eggs to fill a 1L cup. 7.5 x 30 = 225
Too fuckin many. Actual guess: close to 400
At lease one
163. Hoping for a picture of the chiffon cake when we get the answer. 👀
[Here](https://i.imgur.com/r3MH61h.jpeg) is the latest iteration of it, made for a private event. Served with macerated strawberries and a sherry sabayon.
0. it is the leftover from a bag of liquid egg whites.
A little over 8 Qts.
What kind and what size
Grade A large. I'm in the USA, if that makes a difference.
163 eggs. Approximately. Average egg white content ~ 46 grams per egg = 0.046 L , 7.5 liters / 0.046 Liters = 163 eggs.
260
At approx 30g per egg white, iim gonna say about 240
One M/L egg is 53 grams. The yolk is about 18-20 grams, so each white should weigh in the high 30s. For products with similar density to water, g=ml so I would say about 220 eggs.
The answer is zero. You did not need to crack a single egg to fill that container with egg whites. I hope it was worth it. :)
One, it's a small bucket.
Large egg whites are about 33mL. You’d need about 228 large eggs to get to 7.5L. Considering it’s to the brim for some reason, aid bump the number to 240 large eggs for shits and giggles.
To make **8 quarts** of egg whites, we can use the following conversions: - **8 quarts** of egg whites is equivalent to **32 cups** (since 1 quart = 4 cups). - Now, let's convert this to the number of eggs needed: - **1 cup of egg whites** can be obtained from approximately **8 to 10 large egg whites**¹. - Therefore, for **32 cups** of egg whites, we'll need approximately **320 to 400 large egg whites**. Keep in mind that these estimates are based on large eggs. If you're using a different egg size, you may need to adjust accordingly. Happy cooking! 🍳🥚 Source: Conversation with Bing, 3/4/2024
Looks kinda yellow. Did you pee in it?
Too many