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Topic: Halving a recipe

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Subject: Halving a recipe
Date Posted: 10/23/2014 4:43 PM ET
Member Since: 7/25/2005
Posts: 24,992
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Hi Cooks!

I need help cutting a biscuit recipe in half.  Everything else is easily divisible by 2 but it calls for 3 eggs.  How do I divide an egg? 

Thanks for your help!

Date Posted: 10/23/2014 5:17 PM ET
Member Since: 10/17/2006
Posts: 1,427
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Ha ha ha . . . . .you don't, Ani!    But what you could do is to use ONE extra large or one jumbo egg to approximate a half of three medium or large eggs.

My mother-in-law was first -generation Swedish, and I learned from her that if a recipe says "two or three" anything (eggs, cream, butter, sugar, etc.) go with the larger amount mentioned. . . (especially in baking).

And I learned, on my own, over the years, that getting things wrong the first time around is a great way to discover what 'adjustment' needs to be made to the recipe.

Date Posted: 10/23/2014 5:36 PM ET
Member Since: 7/25/2005
Posts: 24,992
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Thanks, Bonnie, BUT we seldom eat eggs.  I have a new dozen at home so really don't want to buy another dozen.  Could I just use one and maybe add a tablespoon (or whatever) of water? 

Date Posted: 1/2/2015 8:09 PM ET
Member Since: 10/17/2006
Posts: 1,427
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Ani K.:  Okay, I'm gonna quote you chapter and verse from the 1950 Betty Crocker PICTURE COOK BOOK, even though it's just so blah a solution to your cooking problem....."If the divided recipe calls for less than 1 egg, beat up a whole egg.  Measure with a tablespoon.  Divide.  (Use egg that is left, in scrambled eggs, sauces, etc.)"  It's on page 21, at the bottom, under the heading "If you are a Good Mathematician  You May Safely REDUCE RECIPES"

But, personally, I think sometimes chefs and prissy cooks are nit-pickers, and a 'slap-dash' approach is a whole lot quicker.  Making lunch is not like painting a portrait of an important personage, in which case the artist of course "takes pains".   Whoever you're making biscuits for had oughta be truly appreciative of getting home-made 'good stuff'.

Date Posted: 1/4/2015 12:15 PM ET
Member Since: 2/25/2007
Posts: 13,991
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I dunno, I'm a very "improvisational" cook and quick to add/change recipes to taste---EXCEPT when baking, where I learned the hard way that precision is important.

I'd rather have a little too much than try to deal with half an egg.....good biscuits are tricky enough (IME) as it is !!! They do keep well.



Last Edited on: 1/4/15 12:21 PM ET - Total times edited: 1
Subject: Egg
Date Posted: 1/6/2015 2:30 PM ET
Member Since: 6/26/2012
Posts: 175
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I would beat three eggs together and measure the amount of ounces, use half of it, and cook the rest for breakfast or whatever.

 

charoo