FEB
01
Kitchen Tip: How to Measure Partial Eggs
 |
Have you ever wanted to make a half a recipe of something but there are an odd number of eggs in the original? Me too. Take last week for example.
I wanted to make these Chocolate Buttermilk Cupcakes to experiment with a new frosting recipe. But I did not want 30 cupcakes. The original recipe calls for 3 eggs, which might seem problematic, but it really isn’t.
5 Easy Steps to Measure a Partial Egg
1. Crack your egg into a bowl.
2. Hand whisk the egg until the yolk and white are thoroughly combined.
3. Measure the number of tablespoons (or teaspoons) from the single whisked egg. I measure out a tablespoon at a time and transfer it to another small bowl.
One large egg contains approximately 3 tablespoons, but you’ll want to measure the eggs you typically purchase for accuracy.
4. If you need a half an egg, measure out half of the total whisked amount, i.e. 1 1/2 tablespoons.
5. Add the partial amount to your recipe, then add the remaining amount of egg and proceed with the rest of the recipe. (i.e. you need 1 1/2 eggs: add the measured 1/2 egg and one whole egg)
Not only does this tip apply to when you want to cut a recipe down, but it can also help you if you want to make more – perhaps not a double batch, but maybe 1 1/2 of a batch.
For instance, say the original recipe makes 1 dozen cupcakes, but you need to bring 18 cupcakes to your child’s classroom party. Just a little bit of math and measuring and you’ll be ready to go.
Egg Recipes for your Inspiration:
- Easy Pumpkin Custards
- Glazed Blood Orange and Chocolate Chip Muffins
- How To Make Perfect Hard Boiled Eggs
- Leek and Mushroom Tarts
- Vanilla Bean Gelato
- Zucchini Potato and Bacon Frittata
About the Author:
Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. Wife & Mom. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie resides in Colorado with her husband and two children.
|
Hello! I'm Katie Goodman, author of GoodLife Eats Etc. where I share what I find in my life. A mix of great recipes, family memories, adventures, good reads, and anything else that I love is what you will discover here.
Good to know that one large egg equals 3 Tbs, I usually weigh mine out but there’s not always a scale handy sometimes.
[Reply]
You just saved me a lot of wondering! I always just add the third egg. This sounds so “duh” and simple… but I never thought to do this!
[Reply]
Great post! It brought back memories of my food science class in college, we had to measure and weigh all of our food ingredients in our kitchen lab. This was the method we used to do measure eggs for our recipes. Though we used a graduated cylinder in mL instead of tablespoons!
[Reply]
I read something similar recently giving the rough amount per average sized egg. Definitely handy to know. So far I’ve always just cut my recipes down till I get to one egg – even if it’s an odd number to start. I know most people wouldn’t want to bother with that though – lots of recaculating to get it right.
[Reply]
Great tip! I’ve done this countless times, since there are only two of us!
[Reply]
Thank you for this. I was wanting to half a recipe but it only called for 1 egg and this solves the problem of the half egg!
[Reply]
FANTASTIC!!!! I’ve always avoided doubling or halving a recipe because of this very reason!!! Thanks Katie!
[Reply]
I’ve done this for years, but never thought to explain it so succinctly
Well done!
[Reply]
This is a great tip, Katie. I never would have thought of it – I just go ahead and make the 30 cupcakes! Thanks for saving my hips
[Reply]
Great tip, Katie! Very helpful!
[Reply]
Awesome tip! I’m always cooking for less than thirty and sit there scratching my head about the eggs on many occasions. I also sometimes weigh out the amount if my scale is handy!
[Reply]
Thank you! Thank you! Thank you! I ran into this
same problem the other day and ended up making
something else. Now I can go and try out the
original recipe!
Kim
[Reply]
Great tips!
[Reply]
How funny- I was just about to make half a recipe for a pound cake (in a loaf pan) and it calls for 5 eggs! Now I know what to do- thanks for another great tip, Katie!
[Reply]
Love this tip. Great for halving recipes or making extra when one batch just isn’t quite the right amount.
[Reply]
Love this post – so helpful!!
[Reply]
What a helpful tip! It seems so obvious but I never would have thought of it!
[Reply]
I’ve always wondered about this!! Could I use your tip for did you know that wednesday on my blog?
[Reply]
Great tip, Katie! I usually just kind of guesstimate, but this is just as easy, and much more accurate!
[Reply]
Such a great tip! It always seems that I need half of an egg when I’m baking… I do a lot of recipe-halving.
[Reply]
Great tip! To be honest, whenever I need half of an egg I usually just use the yolk;) works just the same!
[Reply]
It’s like a light bulb just went on! Sounds so straightforward but yet I don’t do it this way. Thanks for sharing!
[Reply]
This is a great tip! Your pictures are beautiful also!
[Reply]
Great tip!!! Thanks so much!
[Reply]
Wow, this is such an easy answer and something I had not thought out. Thank you very much for sharing!
[Reply]
Brilliant! Now why did I not think of this?
[Reply]