How To Halve an Egg for Baking

Halving a recipe can be a challenge for even the best bakers, and no ingredient has generated more questions on how to split in half than an egg. The problem is an egg has two distinct parts — a fat-rich yolk and a protein-rich white — and most baking recipes require a bit of both. It’s very simple; all you have to do is whisk before you can divide.

Most baking recipes call for a large egg, which weighs approximately 1.75 ounces without the shell. A cracked egg measures close to 1/4 cup by volume.

So, half an egg will measure two tablespoons by volume or close to an ounce when weighed (.875 ounce, but most digital scales won’t give you that fine a measurement).

Since even eggs labelled as large vary by weight, don’t stress too much if your halved egg weighs more or less than an ounce. Refrigerate the unused portion to use in scrambled eggs and use within two days.

When you’re in need of just half an egg white, the same concept applies. Separate the yolk from the white (save the leftover yolk for scrambled eggs), and then gently whisk the white in a small bowl.

An egg white, not surprisingly, is full of proteins and water; whisking will ensure each half has a bit of both.

Half of an egg white measures approximately 1 tablespoon or 1/2 ounce.

Dividing a yolk in half is far less common than divvying up a whole egg or egg white, but the same concept still applies.

Separate the yolk and white, whisk the yolk, and then measure. Freeze leftover whites for another use.

Egg yolks weigh a bit less than the white, but it’s best to use the same measurements: 1 tablespoon or 1/2 ounce of an egg yolk when halved for a recipe.

• The Best Way To Properly Crack an Egg
• 5 Tips for Egg-Separating Success
• What’s the Difference Between Medium, Large, Extra-Large, and Jumbo Eggs?
• Smart Tip: Freeze Leftover Egg Whites & Yolks

What are some of your tips for halving ingredients for baking?