Greek recipes, especially for cookies, are often made in large quantities. Decreasing the quantity is usually a simple matter of dividing ingredients, but what happens when the recipe calls for a number of eggs, egg yolks, or egg whites that doesn’t divide evenly?
Not the best way to divide an egg!
It’s easy.
Measure them and divide by volume.
- Mix egg (white and yolk together or separately, as called for in the recipe) gently with a fork, and pour into a measuring cup or spoon.
- Measure out only the amount you need (half, third, quarter, etc.).
Save leftovers for omelets, meringues, or other dishes!
For more information on downsizing recipes, see How to Reduce a Recipe from our Guide to Cooking for Two.
 "Pin It")