How often have you run across a recipe that you wanted to divide in half, but it has 3 eggs? It happens all too often and drives me insane. Hopefully, the info. below will help with that problem.
A large egg is approximately 3 tablespoons:
2 tablespoons of egg whites, and 1 tablespoon of yolk.
There are three ways to go about dividing an egg:
1) The old eyeball trick. You can lightly beat one egg and pour half into the batter.
Eyeing the precise amount for your recipe. I feel like that could take a lot of practice.
2) For half an egg you can use 1 yolk and 1.5 tsp of water.
3) Or you can use very small eggs, and use two, if the recipe calls for large eggs.
For me number 2 is the best option and easiest to do.