Ingredient conversions: dairy and eggs

Below is a chart for converting ingredients such as eggs, butter and cheese:

1 stick butter or margarine  1/2 cup
2 cups butter or margarine  1 pound
2 T. Butter or margarine  1 oz.
1 cup grated cheese  1/4 pound (4 oz.)
2 2/3 cups cubed cheese  1 pound
4 cups shredded cheese 1 pound (mozzarella, soft    swiss, jack, processed or similar) cheese
2 T. egg substitute 1 egg
1 large egg – beaten 1/4 cup egg
4 to 5 medium eggs – beaten 1 cup egg
8 to 10 egg whites 1 cup egg whites
12 to 14 egg yolks 1 cup egg yolks
1/2 cup bacon bits 8 slices bacon, fried crisp
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