20 Grams of Eggs (Beaten) to Cups
Ingredient
Eggs (Beaten)
Cup standard
- Cups (US Customary)
- 0.08 (⅛)
- Tablespoons
- 1.3
- Teaspoons
- 4.0
- Milliliters
- 19 ml
20 grams of eggs (beaten) = 0.08 cups (⅛ cup / 1.3 tablespoons)
Eggs (Beaten) has a density of approximately 243g per cup. Raw, beaten whole eggs — about 4.86 large eggs. Cooked egg volume differs. Source: USDA FoodData Central.
| Grams | Cups | Fraction | Tablespoons |
|---|---|---|---|
| 10g | 0.04 | ⅛ | 0.7 |
| 15g | 0.06 | ⅛ | 1.0 |
| 20g | 0.08 | ⅛ | 1.3 |
| 25g | 0.10 | ⅛ | 1.6 |
| 30g | 0.12 | ⅛ | 2.0 |
Bakers reach for eggs (beaten) in amounts like this for everyday recipes — scaling a batch up, adjusting a single serving, or matching a recipe written in grams. Measuring by weight keeps the result consistent no matter who's in the kitchen.
Frequently Asked Questions
What is 20 grams of eggs (beaten) in cups?+
20 grams of eggs (beaten) is 0.08 cups (⅛ cup), or 1.3 tablespoons.
How do I measure 20 grams of eggs (beaten) without a scale?+
Use ⅛ cup, spooned in and leveled off with a straight edge. If you only have tablespoons, use 1.3 tablespoons instead.