How to Halve an Egg

Sometimes a recipe calls for half an egg, or sometimes you want to alter a recipe that results in your only needing a half an egg. The trick to halving an egg properly is whisking it first, whether you’re using the whole egg or just the whites or the yolks. If you’re using just whites or yolks, separating them properly is crucial to halving an egg.


EditHalving a Whole Egg

  1. Crack the egg into a bowl. Gently tap the egg against the edge of the bowl or on the counter. Once you get a crack in the shell, place your finger in the crack and pull the shell apart. Then dump the whole egg – the white and the yolk – into the bowl.[1]
  2. Whisk the yolk and white together. You can use a fork or whisk for this. Move the fork or whisk in a circular motion in the egg, making sure to break the yoke. The egg is fully whisked when the mixture is a yellow color.[2]
  3. Split the mixture in half. You can measure the whisked egg in a measuring cup or with a scale if you have one. Split it in half by removing half of the total amount (usually with a small cup or spoon).[3]

EditHalving an Egg White or Yolk

  1. Separate the white and yolk using the shell. Crack the egg gently, pull the shell apart, and then use the shell itself to separate the egg. Hold the shell halves a few inches apart over a bowl. Pour the yolk back and forth between the two halves until the white falls away.[4]
  2. Separate the egg using a sieve. Simply crack the shell, dump the white and yolk into the sieve, and watch the white fall away.[5]
  3. Whisk the white or yolk. Once you’ve separated the egg, whisk the part you need in a small bowl. The white is properly whisked when it becomes a little bit frothy. The yolk is properly whisked when it’s a bit bubbly.[6]
  4. Split the mixture in half. Once you’re done whisking the yolk or white, use a measuring cup to remove half of the mixture. Freeze the rest.[7]


  • Freeze the remaining egg mixture for later use. To thaw, place it in the refrigerator 24 hours before you want to use it.

EditSources and Citations

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