What is the yield percent of an egg?

There is no single "yield percent" for an egg because it depends on what you are referring to:

* Yield of edible parts: This refers to the amount of edible egg (white and yolk) compared to the total weight of the egg. This yield typically ranges from 70% to 75%, meaning you'll get about 70-75 grams of edible egg from a 100-gram egg.

* Yield of specific components: If you're talking about specific components like just the white or yolk, the yield will differ significantly:

* Egg white yield: Around 55-60% of an egg is white.

* Egg yolk yield: Around 30-35% of an egg is yolk.

* Yield of specific recipes: When using eggs in recipes, the yield will depend on the specific recipe and how the eggs are used. For example, whisking egg whites for meringue results in a larger volume than the raw egg white, while scrambling eggs with milk will result in a different volume than just the raw eggs.

Therefore, to determine the "yield percent" of an egg, you need to specify what you are referring to: edible parts, specific components, or specific recipe outcomes.