How do you Half an egg?
By coffeebreak
@coffeebreak (17798)
United States
February 22, 2013 11:13am CST
Baking just for 2 is hard! Well, not really, just annoying. I don't make the full recipe cause just 2 of us won't eat that much. My main issue is when baking cookies, breads etc. 6 doz cookies or 3 loaves of bread...to much to keep fresh for two. So I started halfing the recipes. Okay, that works fine.....if there are 2 eggs called for in the recipe. HOwever...if there are 1 or 3 eggs in the recipe...I can half everything else... but how do you half an egg? Some box mix cake mixes call for 3 and I put in 2 or sometimes 1 and a big dollop of mayo...but I have a recipe for Orange Blueberry Muffins and it calls for 3 eggs and makes 2 doz. 1 doz is pushing it for us! So..how do you half 3 eggs? If I use 2...does that make it taste sweeter or more moist? If I just use one...would that make it drier or harder?
1 person likes this
5 responses
@coffeebreak (17798)
• United States
23 Feb 13
Well, I use to give it away to my kids but they dont' want it anymore...says it is to fattening and the kids love it and they don't want the kids to have it either! Good grief, take away my grandma thrills, why don't you! And my husband thinks I am the worst cook/baker in the world so he won't eat anything I bake or cook so basically it is just me eating it...altho I do catch him sneaking bites from time to time... He thinks he is the best cook ever...and the way he tells it you'd think he has been a world renouned chef for the past 45 years instead of a fry cook at a greasy spoon (Sambo's!) 45 years ago! And he has NEVER baked anything! He tosses a chunk of beef on the grill, nukes a potatoe and opens a bag or lettuce and a can of corn! Okay, enough of that...moral of the story is...I cook/bake for myself and although I eat left overs...I do get tired of them after a few days! ANd the baked stuff only lasts a few days before it goes stale and hard. Oh for the good old days when I could share it!
@andak2007 (3229)
• Philippines
22 Feb 13
Baking is really complicated because you have to measure all the ingeridients and if you make changes, little changes, you come out with another result. You can just a large sized egg so that you can only use 1. That is what i will do if i will be the one baking it.
@coffeebreak (17798)
• United States
23 Feb 13
I find that too..one alteration can change the whole flavor. I think I will try 1/3rd-ing the recipe as my husband buys the eggs or checks what I buy and if I say I am buying the large eggs for baking, he'll have a fit as he thinks I am worlds worst cook...he is the only one that thinks that, but it will be easier to just 1/3rd the recipe instead of dealing with his stupidity!
@drannhh (15219)
• United States
25 Feb 13
Easy One! As we love eggs and eat a lot of them, I keep on hand different sizes, usually small and jumbo. One small egg works in place of half a large, I think. Or you can shake the egg in a small mason jar (any with a lid and measure markings) and pour half out. The rest you can refrigerate a day or so add to an omelet or freeze for later.
@marguicha (224977)
• Chile
22 Feb 13
I used to buy bigger eggs and put less or smaller ones and put more. Sometimes it is worth it to make 1/3 of a recipe. Eggs have nothing to do with sweetness. If I put more eggs I`d put less milk. There are many recipes online where you can ask them to halve the recipe. Check the eggs.
@coffeebreak (17798)
• United States
23 Feb 13
Hadn't thought about 1/3rd-ing the recipe. I always just think half. I think I will try this...easier than trying to alter the egg AND the milk!
