Because I have a family of five, I seem to always be scaling recipes up in size in order to feed all of us. This usually works out pretty well with ingredients. With the exception of some items, such as baking soda, scaling up is easy. On the other hand, what if you want to scale down in a recipe. Trying to halve an egg can be a conundrum, can’t it?
Halving an egg, while confusing is not impossible. Knowing the secret can open up a world of recipes to you if you have found that many traditional recipes make far to much for your smaller family. Here is how you halve an egg. What is more, you can even halve just the white of the egg or just the yolk of the egg.
First, you should understand that the white portion of a large eggs is usually about 2 tablespoons of liquid, and the yolk is usually about 1 tablespoon of liquid for a total of three tablespoons. So, the easiest way to halve the whole egg is to beat it until it is completely combined. Then you can measure out 1-1/2 tablespoons of the egg and be pretty sure that the measurements are accurate.
If you only want half of the egg white, separate out the egg and then just use 1 tablespoon of the egg white. Half of a yolk would be 1/2 tablespoon.
What do you do with the leftover egg? Well, I suppose you could toss it, but I don’t like to waste food. Just store it in the refrigerator and add it to another beaten egg the next day for breakfast. Just make sure to cover the raw egg and use it up within three days.
Now that wasn’t so bad, was it?
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