Cutting Recipes in half (help)?!
Answers: If you have a recipe that you want to cut in half, and it calls for 1 egg, what do you do? DO you still use the egg or no egg at all?
Beat the egg and separate with measuring spoons...or you can always eyeball it...probably won't hurt it too much regardless
Good Luck!
I would say stick with the one egg. Eggs are usually binding agents. thus very necessary.
I would use the egg!
If the egg is supposed to be put into the recipe all at once, I usually crack it into a small bowl, mix it a little bit, and just pour what looks like half into the recipe.
If the recipe calls for the white and yolks to be added separately, I'd separate the egg, and pretty much just eyeball half of each part.
Use just the egg white!!! Seriously - when people want to reduce fat in a recipe they use 2 egg whites to equal 1 whole egg, thus 1 egg white equals half an egg!
You need the egg to bind the other ingredients together.
It depends on the recipe. You should be able to go ahead with 1 egg.
Use the egg. It makes it taste better and holds it together.
Part of the egg>
I'd say use only the egg YOLK
mckahlan said 2 egg whites equal one egg, but I know it's actually the opposite (2 egg yoks equal one egg) and it is less caloric to do this.