厨房每周oddit探索奥秘ies surrounding cooking and food. They could be recipes that fail when they shouldn’t, conflicting advice from different sources, or just plain weirdness. If it happens in a kitchen, and you’re not sure why, send a发推文给食品极客找出正在发生的事情。

有个通过Twitter问：

嗨，特蕾莎，

这个问题没有任何答案，因为鸡蛋在烘烤和烹饪方面做了很多事情。减少一个食谱的鸡蛋可能很有意义，但完全破坏了另一食谱。因此，让我们看一下鸡蛋，它的作用以及我们能做什么。

What an egg does:

• 乳化剂 - 鸡蛋含有卵磷脂，这将把水和石油融合在一起。
• Fluff – whipped egg whites will add body and air to a dish.
• 结构 - 鸡蛋将产生稳定的分子矩阵，以引起各种类型的蛋ust以保持其形状。
• 水分 - 鸡蛋含有使烘焙食品潮湿的脂肪。
• 干燥 -egg whites will tie up water molecules，降低烘焙食品的水分水平。
• 风味 - 鸡蛋很美味。

This is not a complete list, per se, but a good representative sample of the common things that an egg will do in most of the dishes you’re likely to see. So, let’s examine a few possibilities.

如果您需要食谱中的整个鸡蛋，则最简单的方法是将鸡蛋和白色混合在一起，然后将一半的混合物倒入另一只容器中。您可以将其保留一天左右，但是最好只是做一些炒鸡蛋with it.

If you need just the yolk, you can separate the white from the yolk and mix and halve the yolk as above. The white can be frozen into a yolk-cube for long-term storage, or you could mix it with the rest of the egg yolk for a less-fatty scrambled egg.

If you need the egg whites for foam, just whip the full amount of egg white and use half of it, or even a bit more.

Use the whole egg. You may have noticed that the above descriptions were not terribly exact as far as measurements and how much to use. This is because鸡蛋不是精确测量的包裹少量。If you’re making something with dozens of eggs or more, then chances are that you’ll weigh your eggs, because the variation in egg over dozens or hundreds of eggs may shift more than your quality assurance folk prefer, and consequently may affect the final product.

但是，对于家庭使用，即使我称重所有其他成分，我也很少称重鸡蛋量。Even if I did, each egg is going to have a different proportion of yolk to white, and I wouldn’t be surprised to discover that the chemical makeup of each egg is going to be somewhat different from chicken to chicken or breed to breed, or even based on what the chicken was eating that week.

Any recipe you use, unless it’s some sort of fancy molecular gastronomical recipe, is going to have enough play in it to allow for a pretty wide deviation in egg amount. You’re likely to find that whatever you’re making is going to be more rich than if you used half the egg, but it’s probably not going to be the worse for wear.

这蛋Nog食谱我使用is an example of this: I’ve modified it so that all of my ingredients work out in even units if I make a triple batch, which I usually will (2/3 for use with bourbon, 1/3 with no distilled spirit). That uses 2 dozen eggs, and all of the milk and cream works out to whole cartons in the end. The original recipe did not work so well from a shopping standpoint, but custards, especially ones that aren’t cooked, are plenty malleable.

当然，最终的选择是制作整个食谱，并将其一半送给朋友，家人和同事。如果您要制作饼干面团或类似的面团，甚至可以冻结一半的面团并保存以备以后。重要的是，您有很多适合自己情况的选择。一种多功能成分将自己带入多功能工作流程。