It is technically possible to fractionate and egg, but the process is messy. And results in dominance by one too many yolks or whites.
So when faced with a baking project that I want to multiply or divide, I use the eggs as my key factor.
E.g., in this recipe - 4 eggs. I would not make 1/3 recipe. But go for the nearest egg multiple that serves your needs (1/4 or 1/2 and divide other ingredients accordingly.
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So when faced with a baking project that I want to multiply or divide, I use the eggs as my key factor.
E.g., in this recipe - 4 eggs. I would not make 1/3 recipe. But go for the nearest egg multiple that serves your needs (1/4 or 1/2 and divide other ingredients accordingly.
See, there will be tears?!
Even in the proofreading, let alone in cracking the eggs.