Ever had a recipe that yields 30 cupcakes (cookies, muffins, etc.), but you only need 24 (or 12 or 18 or…)?

Yeah, me too.

I tend to make a lot of baked goodies for this blog, but I seriously don’t need massive amounts of sweets sitting around my house.  Trust me, I’ll eat them all.

And even when I need to make treats to send to Doodle’s preschool, I still only need about a dozen [insert goodie of choice].

The problem with many recipes is that these often call for an odd number of eggs–and since I never really knew a good way to measure a partial egg, I just went ahead and made the full recipe.  Then I finally got smart and Googled tips on dividing eggs.  Maybe you all already knew this nifty trick, but if I can save one person from sugar overload, my good deed for the day is done.

Of course, Google told me dividing an egg was actually very easy.

You just divide by volume.

Ummm. why didn’t I think of this before?

How to Divide an Egg

  1. Crack your egg into a bowl and whisk until thoroughly combined.
  2. Google suggested pouring the egg into a measuring cup, but for a more accurate measurement, I measured mine by individual tablespoons.
  3. My large egg measured approximately four tablespoons, so I measured out two of the tablespoons for the half egg I needed for my recipe.

See, easy-peasy!

What great kitchen tips do you have?