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-> Recipe Collection
-> Cakes, Cookies, and Muffins
yo'ma
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 Sun, Jun 01 2008, 8:03 pm
Usually I can figure out what to do, but when it comes w/ this, I'm stumped.
Last edited by yo'ma on Sat, Jun 21 2008, 6:46 pm; edited 1 time in total
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supermommy
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Sun, Jun 01 2008, 8:11 pm
depends on what you're trying to make.
What kind of recipe are you trying to 1/2?
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Mimisinger
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Sun, Jun 01 2008, 8:17 pm
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I would agree. I think that if you're making a kugel, just add the extra egg. If you're baking, I would be more wary. Maybe whisk the egg in a cup and pour half in.
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yo'ma
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Sun, Jun 01 2008, 8:51 pm
| supermommy wrote: | depends on what you're trying to make.
What kind of recipe are you trying to 1/2? |
I put it under cakes, cookies, and muffins.
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pinktichel
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Sun, Jun 01 2008, 8:57 pm
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I always throw in the extra "half". Meaning, if the recipe calls for three eggs and I'm halving it, I use 2. Never had a problem yet.
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Dayzmom
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Sun, Jun 01 2008, 9:01 pm
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Well usually baking recipes call for large eggs and most of the time I have extra large - so when it calls for 2 1/2 eggs (if splitting in half) I'll just use 2 extra large eggs. I figure it's about the same. Also, you can use the full egg and just leave out a drop of the liquid called for in the recipe. It's all about the total proportion of wet/dry.
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greenfire
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Sun, Jun 01 2008, 9:25 pm
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I would go for the lesser of eggs ... as a matter of fact I made a cake w/o eggs merely added more water and it was fine ...
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Toot
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Mon, Jun 02 2008, 11:37 pm
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This always happens when I halve my challah recipe. I beat the odd egg and pour half in, and I use the other half for the wash at the end.
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BeershevaBubby
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Mon, Jun 02 2008, 11:52 pm
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I round up on the egg and use a bit less shortening when baking.
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