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Apr 7, 2007 02:35 PM

How to Measure 1/2 An Egg?

I'm trying to cut a recipe in half.

Unfortunately the recipe calls for one whole egg.

How do I measure 1/2 an egg?

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  1. I usually beat the egg with a fork, measure it, then pour out half.

    1 Reply
    1. re: MMRuth

      Exactly, I had to do that this afternoon.

    2. A large egg should be about 1/4 cup, or 4 tablespoons -- so if you beat your egg, you just need to measure out 2Tbsp of it for the half recipe.

      1. Would it harm the dish to use a whole egg? Most baked goods will do fine with extra egg, though you could adjust the liquids a bit (e.g. cut back on water/milk by 1/8 cup).


        3 Replies
        1. re: paulj

          Isn't it a matter of proportions, though? True, most baked things will do fine with some extra egg, but what about with *twice* the number of eggs? Indeed, some things would be fine even with that much extra, but I suppose it would also throw some things off.

          1. re: another_adam

            Since this was for a cookie recipe that I need to be stiff, I did not add the extra 1/2 an egg.

            I'm making sugar cookies to decorate and I don't want them to spread.

            Thanks for all the help!

          2. re: paulj

            This is what I usually do, just use the whole egg and use less other liquid, and it works fine. Granted, I usually don't do it for something where the proportions are super important.

          3. The original comment has been removed
            1. If it's for sugar cookies, I'd just use the yolk.