Halving A Recipe With 3 Eggs
Half of 1 34 is 78 cup. I break an egg into a measuring cup then add enough milk to total 12 cup for the two.
Because of this i frequently cut recipes in half.
Halving a recipe with 3 eggs. Half of that is 38 between 14 and 13 cup. Follow the rest of the recipe instructions as given but use half of every ingredient listed. Add it to the other ingredients as called for in the recipe. 1 large egg is 14 cup so 3 is 34 cup. 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. When the recipe calls for three whole eggs what is the best way to reduce that quantity by half. Not sure how to pull that one off. It depends on the recipe. Or just use 2 eggs and use a little less liquid 18 cup. Or you could weigh the beaten egg on a kitchen scale zeroing out the weight of the bowl of course and just use half of it by weight. 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. And now weve got peach shortbread to eat at every meal. Add the 1 cup water to total 1 34 cups of egg and water. Or would i have to divide all the ingredients by thirds instead and do 13 or 23 of the original quantities. Sent by gk editor.
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