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.
Tips
“I have halved a recipe that called for an odd number of eggs — I simply beat one egg and measured out 1.5 tablespoons. ”
my head is spinning. your brilliance is unmatched.
You’re amazing. I had to halve a recipe today with this exact problem. Thanks so much!
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