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Old 04-17-2011, 11:27 PM   #1
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A Half an Egg

I cut a lot of recipes in half that call for one egg. How do you guys and gals do that? Thanks. Betsy.

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Old 04-17-2011, 11:33 PM   #2
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An egg is about 1/4 cup. Break an egg into a dish and mix it up with a fork. Then measure out half of it (about 2 tablespoons).
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Old 04-17-2011, 11:37 PM   #3
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or you can even try to use white or yolk only in this situation.
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Old 04-17-2011, 11:59 PM   #4
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Most recipes, unless they say differently, call for extra large eggs (That is what I have always read anyway--I generally use large for most things.). If a recipe calls for one, to cut it in half you can use a small egg, especially if the recipe allows for a little leeway in amounts.
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Old 04-18-2011, 12:24 AM   #5
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It's a good question that I have also pondered, Betsy...
If baking is chemistry, how come recipes call for one egg without specifying its several grades of size? As I understand it, grade is not a function of size and volume per se, but rather the qualities of its layer of shell, air cell, albumen and yolk. That still doesn't translate to precise chemistry.
For me, half an egg is bedeviled.
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Old 04-18-2011, 01:08 AM   #6
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I use the whole egg and cut the liquid slightly.
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Old 04-18-2011, 05:50 AM   #7
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I look for a small egg and use that. I haven't noticed any adverse effects in what I make. And I typically halve recipes.
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Old 04-18-2011, 06:27 AM   #8
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Eggs, Egg Size Equivalents, Egg Conversions, Egg Size Equivalents

Eggs From A To Z - Buying
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Old 04-18-2011, 08:17 AM   #9
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Just best the egg and divide the liquid in half.

Barb, I was under the impression that Large eggs were the recipe standard.
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Old 04-18-2011, 02:55 PM   #10
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i use an egg substitute. you can google them.
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