In baking, how do you add half an egg in a recipe?

Answer 1

You beat the egg in a small bowl and then split it in half.

Answer 2

I have never heard of a recipe that calls for half an egg - I'm assuming you're reducing a recipe. If that is the case, then you would probably be best off using Egg Beaters or a similar egg substitution product. Be careful, though - when you're reducing a recipe, the proportion requirements don't always stay the same.

If you sign up (it's free) at http://www.allrecipes.com/, then you can type in the number of servings in any given recipe and they will tell you exactly how much you'll need of each ingredient. Hope that helps - have fun baking!

Answer 3

You can either double the rest of the recipe or beat the egg and put in a measuring cup, then pour only half of that amount into your recipe.

Answer 4

That's pretty unusual, unless you're making a half-recipe....
If you don't need to separate the egg, then I'd beat it together a bit then measure out half of the beaten egg.

Answer 5

instead of using a large egg, which most recipes call for, you can probably use a medium or small egg.

Answer 6

scrambling, and adding half of that, is a good method as is.

also, generally an egg is about a quarter cup, 2oz, so you could add 1oz premade egg (such as egg beaters) to your mix instead.

Answer 7

The above answers are correct, beat it up a little in a small bowl and then divide in half.

Answer 8

I would use a small egg. They are so small they would probably qualify as a half.

Answer 9

use a large egg and a small egg