Q: The majority of my cooking is only for two people. Because of this, I frequently cut recipes in half. When the recipe calls for three whole eggs, what is the best way to reduce that quantity by half?
Sent by GK
Editor: It depends on the recipe. If it's a simple weeknight dinner recipe where the exact amount of eggs isn't crucial to the success of the recipe, like a frittata or even a casserole, I just use a whole egg and don't bother measuring. But if it's a baking recipe or a recipe where the exact amount of egg is more important, I'll whisk the egg until it's pourable and eye-ball about half of it. You can also measure by weight: 1/2 a large egg equals about 1 ounce.
→ What's in an egg? What's the Difference Between Medium, Large, Extra-Large, and Jumbo Eggs?
Readers, any advice on this?