What Do You Do When You Need Half an Egg?

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.

Let me know if this works for you!

I'd like to know about...

Explore more

Want weekly tidbits of cruising information? Sign up for The Boat Galley's free weekly newsletter. You'll get the newest articles and podcasts as well as a few relevant older articles that you may have missed.

Do you find The Boat Galley useful? You can support the site when you buy from Amazon by using the links on this site or clicking below. No extra cost for you!

10 Comments
  • Downeast32
    Posted at 13 January 2011 Reply

    1 spoonful of flax seeds with 1/3 cup water, left soaking (and stirred once) for 10 minutes, will replace an egg, for vegan recipes. Flax flour can also be used but seeds are better. The flax seeds are mucilaginous which means, when left with water, they start sprouting by getting an egg-type consistency. Quite healthy. This is fine for baking as well. Add more water as needed for desired egg-type consistency.

  • Lynne
    Posted at 22 November 2013 Reply

    Carolyn – Brilliant idea and so easy 🙂

  • Richard M. Burger
    Posted at 29 October 2014 Reply

    Very creative, and I’ll bet the results are better than what the recipe would provide.

  • Claudia Smyth Gilpin
    Posted at 29 October 2014 Reply

    Great tip! Thank you

  • Susan Lynn
    Posted at 29 October 2014 Reply

    Very cleaver – thank You Carolyn.

  • Patty
    Posted at 29 October 2014 Reply

    I use egg beaters when I’m not just trying to fry an egg. Easy to measure a half serving with Egg Beaters.

  • Roaming Cooking
    Posted at 30 October 2014 Reply

    I’m definitely going to try this! Thanks!

  • Anne
    Posted at 14 July 2015 Reply

    I had to read that twice. So you are really using a higher egg content but the same amount of liquid?

  • Jason Hite
    Posted at 08 July 2016 Reply

    you use a whole egg, because more egg = more better!

Post A Comment