Many times, you want to only make half a recipe. But the full recipe calls for an odd number of eggs, such as 1 or 3. How do you cut an egg in half?
Well, you could measure it and then only use half the amount. Or you could use just the white or just the yolk. This always seems wasteful to me, so I came up with another method (note that this only works for recipes that also have some other liquid in them):
- A typical egg will measure 1/4 cup, or just slightly under. Using 1/4 cup per egg has always worked for me.
- I add together the total volume of eggs and another liquid in the original recipe. For example, if it called for 1 egg and 3/4 cup milk, the total would be 1 cup.
- So for a half recipe, I need 1/2 cup of egg and milk together.
I break an egg into a measuring cup, then add enough milk to total 1/2 cup for the two. Add it to the other ingredients as called for in the recipe.
Here’s an example using 3 eggs and 1 cup of water in the original:
- 3 eggs equals 3/4 cup
- Add the 1 cup water to total 1-3/4 cups of egg and water.
- Half of 1-3/4 is 7/8 cup.
- Use two eggs, put them in the measuring cup and add water to total 7/8 cup.
I’ve used this in lots of recipes to make them into a reasonable size for two people and never had a problem as long as there was another liquid in the recipe.
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