Living in a household of two means that I am forever scaling down recipes. This is usually no problem, unless the recipe calls for an odd number of eggs, and I am left trying to figure out how to add “half an egg” to a cake. It turns out the solution to this problem could not be simpler; all you need is a scale.
Picture: Alan Levine
Having done a fair amount of scaling up (and down) herself, baking icon Alex Medrich has the perfect method for dealing with egg fractions:
Set aside any whole eggs you need. Next, whisk the other egg to blend the white and yolk; weigh it (preferably in grams); then weigh out the fraction of the egg that you need for the recipe and add that to the whole eggs. If you need 40% of a 50-gram egg, that’s 20 grams of the whisked egg. When egg whites and yolks are used separately, weigh and measure them in the same way, but separately. Add leftover egg parts to your morning scramble.
It’s so easy, I’m almost embarrassed I didn’t think of it. (I really have egg on my face, to be honest.)