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How do you halve a recipe that calls for 1 egg?

Clarification: I do not want to have to make the full recipe just to use half and I don't have powdered egg substitute.

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I have had the same problem; I don't want to waste the other half of the egg. I recently learned (on this site), though, that egg can be frozen and saved. I recommend following any of the advice below & then freezing the other half for future use. –  JustRightMenus Jul 18 '10 at 3:40
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Is half of a ~16 cent egg really that big of a deal? –  ceejayoz Jul 18 '10 at 4:13
    
You could just fry it up on the side and eat it... or do this: madfishestheblog.com/wp-content/uploads/2010/05/rocky.jpg –  SeanJA Aug 13 '10 at 5:20

5 Answers 5

up vote 18 down vote accepted

Crack the egg into a cup or bowl, whisk it, and measure out half of the contents. If you use eggs frequently, you could probably save the other half for a day or two - otherwise, it's like 8 cents out of your pocket.

Not really sure what other solution you're expecting here...

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Just mix the other half with 3 whole eggs and make an omelet. –  cptloop Mar 17 '12 at 15:10

Freeze the egg and carefully saw in half, end to end. Thaw and you're good to go :)

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This brought back memories of college -- I had one of those small fridges with the little compartment inside that was the freezer ... the eggs got too close to the freezer ... I cracked an egg ... the shell came away, but there was just frozen egg. –  Joe Jul 18 '10 at 3:33
    
+1 this is easier than any of the other methods :) –  George Edison Jul 18 '10 at 3:59
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From which end do you start sawing? :D –  Nikhil Jul 20 '10 at 8:04
    
@Nikhil try lengthways ;) –  Rowland Shaw Jul 23 '10 at 10:24
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Now I'm gonna have to go try this. You people are evil. :) –  Marti Oct 1 '10 at 17:43

Measure half by weight. Simply crack an egg into a bowl on a zeroed scale, note the weight. Beat the egg with a whisk or fork until combined. Rezero your scale with a new empty dish and pour half the egg by weight into it.

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Depending on what you're making, there may be a good egg substitute other than that powdered stuff. e.g. if you are making some kind of baked good, I've had good results from using bananas or apple sauce. (bananas sometimes add a banana-y flavour though... which is often a welcome addition :-))

There are a wide variety of egg substitutes out there, and each lend themselves to different kinds of recipes... Perhaps one of these could solve your problem.

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Depending on the recipe, and number of eggs total you can also separate the white from the yoke. This doesn't work well if you're dealing with just one egg total (throws the fat content too far off), but I've done this when going from 3 -> 1 1/2 with good success in baking recipes. I've also used it to fine tune the amount of fat in the recipe if I didn't like the original consistency.

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