What do you do when you want to bake half a recipe and it calls for one egg in the full recipe? Learn how to halve an egg easily and simply, complete with step-by-step instructions!
Place an empty bowl on a kitchen scale and tare/reset it to 0.
Crack an egg into the bowl and take note of the weight in grams on the scale.
Scramble the egg with a fork. Make sure the weight is the same as before you scrambled it, which it should be.
Place another empty bowl on the scale and tare/reset it to 0.
Scoop some of the scrambled egg into the empty bowl until the scale indicates half the weight you originally measured from the whole egg.
Use the remaining half egg in another recipe you want to halve, or scramble it with a couple more eggs to cook in a skillet.
Notes
A digital food scale works best.
Unless otherwise stated, most recipes use large eggs.
On average, most large eggs will weigh about 50g.
If you are halving a baking recipe and only have eggs in any size but large, you can still use the weighing method to make sure you have about 25g of egg for your recipe.
Keep the unused half in the fridge for a day.
Use the unused half for another half recipe, or combine it with more eggs for cooking scrambled eggs, egg drop soup, quiche, etc.