Measure Egg Fractions for Recipes With a Kitchen Scale
Living in a family of two means I always cut recipes. This is usually not a problem, unless the recipe specifies an odd number of eggs and I can only figure out how to add “half an egg” to the cake. It turns out that the solution to this problem couldn’t be simpler; all you need is a scale.
After doing a fair amount of scale up (and down), baking iconAlex Medrich found the perfect way to work with egg fractions:
Lay all the eggs you want whole. Then beat another egg to combine the white and yolk; weigh (preferably in grams); then weigh the portion of the egg required for the recipe and add it to all the eggs. If you want 40% of a 50 gram egg, that’s 20 grams of beaten egg. If egg whites and yolks are used separately, weigh and measure them in the same way, but separately. Add leftover eggs to your morning scramble.
It’s so simple, I’m almost ashamed that I didn’t think about it. (To be honest, I do have an egg on my face.)