Monday, January 14, 2008
measuring partial eggs
Have a lot of egg whites or yolks leftover from a recipe but don’t know how many? A good approximation to keep in mind is that 1 large egg yields about 1 tablespoon of yolk plus 2 tablespoons of white. This has come particularly in handy when I have halved a recipe that called for an odd number of eggs–I simply beat one egg and measured out 1.5 tablespoons.
You are amazing! I have been wondering about this for quite a while now! Thank you!
if you have a scale it’s even easier- a large egg weighs 50g outside of its shell, and 20g of that is the yolk. no spoons required!