If a recipe calls for 3 eggs and you only want to make one-third of the recipe, what are some methods to incorporate “one egg’s worth” into the batter (consider options like using egg substitute, weighing beaten egg, or rounding and adjusting other liquid)?

Question

Making one-third of a recipe that calls for 3 eggs? Explore the different methods you can use to accurately incorporate just one egg's worth.

Answer 1

To use one-third of the egg quantity, either whisk one egg thoroughly and use one-third of the mixture by volume or weight, or substitute with an equivalent amount of egg substitute. Rounding to a whole egg and slightly reducing other liquids in the recipe is also an option.

Detailed Explanation:

When a recipe calls for 3 eggs and you only want to make one-third of the recipe, you need the equivalent of one egg. Here's a breakdown of how to achieve this:

1. Whisk and Measure: Crack one egg into a bowl and whisk it very well until the yolk and white are fully combined. Then, carefully measure out one-third of the whisked egg mixture. You can do this by volume (using measuring spoons or a small measuring cup) or by weight (using a kitchen scale). If using volume, aim for approximately 1 tablespoon plus 1 teaspoon. If using weight, the average large egg weighs about 50 grams, so you'd want approximately 16-17 grams.
2. Egg Substitute: Use an egg substitute. Many egg substitutes are designed to replace whole eggs in recipes. Check the packaging for the conversion ratio. Typically, 3 tablespoons of egg substitute will replace one whole egg. Therefore, you would use 3 tablespoons of the egg substitute.
3. Rounding and Adjusting: If precision isn't critical, you can round up and use a whole egg. To compensate for the extra egg, slightly reduce the amount of other liquid ingredients in the recipe (e.g., milk, water, or oil). Start by reducing the liquid by about 1 tablespoon for each extra half egg you're adding. This method works best when the liquid content of the recipe is relatively high.

Pro Tip:

When measuring out a portion of a whisked egg, use a small, accurate kitchen scale for the most precise results, especially in baking recipes where ingredient ratios are crucial for the final texture.