Night Elf Posted December 3, 2013 Share Posted December 3, 2013 How do you half one egg when splitting a recipe? What would happen if I put the whole egg in? I'm making cookies but the recipe says it will yield 48. That's WAY too many. Quote Link to comment Share on other sites More sharing options...
Jean in Newcastle Posted December 3, 2013 Share Posted December 3, 2013 I wouldn't try to half an egg. I would mix up the entire dough and put half of it in the freezer for later. Quote Link to comment Share on other sites More sharing options...
VaKim Posted December 3, 2013 Share Posted December 3, 2013 I'd beat the egg with a fork and pour half of it in and either save the rest in the fridge or throw it away, depending on if you would be using it soon. Quote Link to comment Share on other sites More sharing options...
Moxie Posted December 3, 2013 Share Posted December 3, 2013 I just use the whole egg. Never had an issue. Quote Link to comment Share on other sites More sharing options...
Monica_in_Switzerland Posted December 3, 2013 Share Posted December 3, 2013 You can also freeze cookie dough really easily- make the whole batch and freeze half the batch for another time when you have unexpected guests! If you roll it into balls first, you have instant fresh baked cookies- straight from freezer to oven and add a couple minutes cook time! Otherwise, if it were me, I'd probably just guesstimate. Quote Link to comment Share on other sites More sharing options...
Aura Posted December 3, 2013 Share Posted December 3, 2013 When I'm reducing a recipe and need to halve an egg, I just use only the yolk or a smaller egg (like a medium egg instead of a large or xl.) That's always worked for me. Quote Link to comment Share on other sites More sharing options...
EKS Posted December 3, 2013 Share Posted December 3, 2013 Make the whole recipe and make the cookies twice as big. Problem solved! Quote Link to comment Share on other sites More sharing options...
zoobie Posted December 3, 2013 Share Posted December 3, 2013 I don't understand what "too many cookies" means. ;) I'd make the whole recipe and freeze half in dough balls. If you really only want to make half, just the yolk or beating the egg up and using a generous tablespoon will work too. Quote Link to comment Share on other sites More sharing options...
Miss Peregrine Posted December 3, 2013 Share Posted December 3, 2013 I just choose a smaller egg and use the whole thing. Quote Link to comment Share on other sites More sharing options...
Night Elf Posted December 3, 2013 Author Share Posted December 3, 2013 I never thought about freezing the other half. Hmm.. Why is it too many cookies? DH and I are on Weight Watchers maintenance and I try to keep a limited amount of baked goods at one time. Like when I make cupcakes, I only make 12 at a time. We're less likely to grab more if there isn't a huge amount available. I want to try to make the peanut butter cookies with a Hershey Kiss on top. Yum! Quote Link to comment Share on other sites More sharing options...
marbel Posted December 3, 2013 Share Posted December 3, 2013 I'd beat the egg with a fork and pour half of it in and either save the rest in the fridge or throw it away, depending on if you would be using it soon. This is what I do. Simple. Or I freeze the unbaked cookie dough. But I can see that might be a problem to have around. Quote Link to comment Share on other sites More sharing options...
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