Quantity changed
 

How do you decrease quantity measures of eggs? A recipe I want to try calls for 3 eggs and I want to cut the recipe in half? Would you use one or two eggs and if you use 2, do you make any other adjustments?

Probably the easiest way to decrease eggs would be to use egg beaters. I believe you use 1/4 cup of egg beaters per egg (it's been awhile since I've used them). The other way to split the egg would be to use either " just the yolk" or "just the white" of the egg instead of the entire egg depending on what type of recipe you're using. Maybe someone else has a better idea...…….

Most recipes use med/large eggs. Maybe you could use 2 small eggs

I would use 1 egg, then crack a second egg into a small bowl, beat it with a fork, then pour half of that egg in with the first egg.

~ C

For simplicity sake, I would make 1/3 or 2/3 of the recipe!

Though for cutting the recipe in 1/2, I would probably decide what I would do,
dependent on what the recipe is for. Meaning, how picky the end result towards the egg content.

Here's a link that might be helpful:

https://food52.com/hotline/3650-how-...g-for-a-recipe

I would go with two. But I do like the egg beaters idea.

Great idea!

That's how I do it. I base the rest of the my measurements on the eggs. It's just easier that way.

In such situations I usually use 1 egg and 1 egg yolk. Don’t know if that’s the “right way” but it works for me.