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How to Measure 1/2 An Egg?

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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. If it's for sugar cookies, I'd just use the yolk.

            1. You need the following materials: An egg, a fork, and a measuring cup with a halfway line.

              First, beat the egg with the fork over the measuring cup just in case it spills.

              Next, crack the egg open (still in front of the measuring cup) and pour in the egg to the halfway mark making sure you don't accidently pour in parts of the egg shell.