If I had one whole egg (my understanding being that the white has more 'setting power' than the yolk), how much milk would I be able to set?

If I tried to set 2 cups of milk with 1 egg, can I expect something like a creme anglaise or something thicker?

  • I've found that three normal-size eggs and precisely one cup of full cream, works perfectly.
    – Fattie
    Commented Apr 6, 2019 at 12:26

3 Answers 3


It really depends on how thick you want it. Some sites recommend one egg or 2 yolks per cup of milk. Ruhlman mentions 2 eggs per cup as 'standard', with 1 egg able to thicken 3/4 of a cup of liquid (but more fat helps).

I can't comment on thickness of creme anglaise -- I had to gave up dairy years ago, and that's not something that I've ever made.


My understanding (from school days, Mrs Crabtree would be surprised) is that 1 medium egg will set 1/4 pint UK. That's 5 fl oz UK. USA is different and metric different again.

I use 1 FRESH medium egg to set 150mls of milk.

  • My compliments to Mrs Crabtree and welcome to Seasoned Advice to you! Don't forget to take the tour and browse our help center to,learn more about this site.
    – Stephie
    Commented Jul 1, 2016 at 9:58
  • fl oz are the same between US and UK (although pints are different ... a US pint is 1 pound of water (16 fl oz) instead of the UK 20 fl oz)
    – Joe
    Commented Jul 16, 2016 at 10:11

Just checking this out for a class I am teaching and confirmed with a quick look at 'Cooking Explained' Barbara Hammond, Longmans 1966, and yes, she says 2 meium eggs to half a pint (UK measures), 4 to 5 pz shortcrust pastry and a 7 ins sandwich tin to bake it in.

If its a pouring custard (creme anglaise ) 1 egg o half a pint creamy milk or light cream.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.