Susan Reid, post author

November 9, 2014 at 11:19am

In reply to by Suzanne Eder (not verified)

Hi, Suzanne. I deal with the half an egg thing in one of two ways. Most often, I keep a carton of egg beaters in the house, and simply pour out 2 tablespoons of that for the half egg if that's what the math calls for. The other thing I do is back off the recipe's liquid by 2 tablespoons and just go with another whole egg. Susan
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