Need to measure half an egg? Learn the simple technique to accurately divide an egg for a scaled-down recipe while keeping the yolk and white in proportion.
1 Answer
Whisk the egg thoroughly in a bowl until the yolk and white are fully combined. Then, measure out half (or a third) of the mixture by volume using a measuring spoon or kitchen scale.
Detailed Explanation:
When a recipe calls for a fraction of an egg, it's crucial to ensure you're getting a proportional amount of both the yolk and the white. The yolk contributes fat and richness, while the white provides structure and leavening. Simply cracking an egg and eyeballing half won't guarantee the right balance. Here's a step-by-step guide:
Crack the Egg: Crack the whole egg into a small bowl.
Whisk Thoroughly: Use a fork or whisk to thoroughly combine the yolk and white until the mixture is uniform in color and consistency. This ensures that when you measure out a portion, it contains the correct ratio of yolk to white.
Measure by Volume or Weight:
Volume: Use a measuring spoon (tablespoon or teaspoon) to measure out the desired amount. For example, if you need half an egg, measure out approximately 2 tablespoons. Note that a large egg is roughly 4 tablespoons.
Weight: For greater accuracy, use a kitchen scale. A large egg typically weighs around 50 grams (without the shell). Therefore, half an egg would be approximately 25 grams, and a third would be around 17 grams.
Use Immediately: Use the measured portion in your recipe immediately. You can store the remaining egg mixture in an airtight container in the refrigerator for up to 24 hours, but it's best to use it as soon as possible.
Pro Tip:
When measuring by volume, slightly overfill the measuring spoon and level it off with a straight edge (like the back of a knife) for a more accurate measurement. Avoid packing the egg mixture into the spoon.