Tausi Insider

Photo : Tirachard Kumtanom ( Shutterstock ) Some recipes are easy to cut in half or in thirds; one cup of sugar becomes a half, or a half a teaspoon of baking powder becomes 1/4 teaspoon. And t hen, there’s the egg—t he one thing that math can’t really split. If you have a cookie or cake recipe that you’re trying to small batch in half, or by thirds, and there’s an odd egg out, you need to grab a whisk. The most reasonably accurate way to divide a single egg is to scramble it up and pour it out. Scrambling the egg well will break up the membranes so the yolks and white can combine evenly. You’ll get a more accurate ratio of egg representation, and with the membranes broken, you’ll be able to stop the flow more accurately when you pour. Pour out exactly how much you need for your recipe using a kitchen scale to weigh it. Depending on where the recipe was written, recipes refer to the average egg size in that particular country. In the U. S. , that would be a large egg, but in th...

Photo : Tirachard Kumtanom ( Shutterstock ) Some recipes are easy to cut in half or in thirds; one cup of sugar becomes a half, or a half a teaspoon of baking powder becomes 1/4 teaspoon. And t hen, there’s the egg—t he one thing that math can’t really split. If you have a cookie or cake recipe that you’re trying to small batch in half, or by thirds, and there’s an odd egg out, you need to grab a whisk. The most reasonably accurate way to divide a single egg is to scramble it up and pour it out. Scrambling the egg well will break up the membranes so the yolks and white can combine evenly. You’ll get a more accurate ratio of egg representation, and with the membranes broken, you’ll be able to stop the flow more accurately when you pour. Pour out exactly how much you need for your recipe using a kitchen scale to weigh it. Depending on where the recipe was written, recipes refer to the average egg size in that particular country. In the U. S. , that would be a large egg, but in th...