Happily whites freeze really well so that you can have them on hand at a moments notice, for cakes, cookies, and cocktails. Large eggs, by definition, weigh two ounces, or between 50 and 60 grams. So if you’re using frozen whites stored in a deli-cup (for easy removal), chop off and weigh out 40 grams, or 20 grams per serving. If you’re not using a scale, use the above method.I always felt like we had to use 'em up before they went bad. Good to know. Click through for Ruhlman's recipe for a Whiskey Sour. Yes, there is indeed an egg white in a Whiskey Sour. And no, he is not backing down on the scale thing.