How much do egg yolks and whites weigh, in grams? I have an Italian recipe that has been translated to English. The recipe calls for 360g egg whites and 240g yolks. Can anyone tell me how much this is?
The rule of thumb to divide an egg is:   


60% egg-white  
30% yolk  
10% shell 


So it depends on the size of egg you use (note that the size definition varies between countries). 

Example:
For a 60g (middle of the weight range) European M / American L egg, that's 60*0.6 = 36g whites and 18g yolk.

-> So you'd need (about) 10-11 whites and 13-14 yolks.

Of course, not all eggs have the exact same weight and therefore I recommend you use the estimated number of necessary eggs as a guideline and weigh the whites and yolks.