Would using 1 whole egg vs 1/4 egg in a batter ruin everything? I'm making corn dogs for the neighbor's kid & I don't see her eating 16 of them! Can I just use the whole frickin egg? How the heck would one measure 1/4 or 3/8 of an egg anyway?
Not sure that this helps, but an egg is about 3 tbsp.
I think a whole egg might make the texture weird. I would beat one egg in a bowl then put maybe 2 tsps in the batter.
Last edited by LadyWild; 07-16-2009 at 03:11 PM.
Thanks! I'll give that a try this weekend.
I'm not sure if I'm being helpful...but 1 egg (gross weight) is 2 oz. Broken down:
egg white 1.00 oz
yolk .67 oz
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