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linnea_lahlum

How to increase a recipe size that calls for one egg, just a little?

last month

I made a tart shell recipe that called for a 9” tart pan.


My tart pan was 10 inches. I couldn't figure out how to increase the recipe from 1 whole egg to one egg plus a little more, though. I thought it couldn’t make that much difference if I was careful: but my shell was too thin, and cracked a lot in the center.


The amount in terms of area is 1.25 more for a 10 inch versus a 9”.


How would you do this? Everything else is easy to increase, but not the egg. 1 and a quarter egg? Could I sub something else of equivalent volume / density? Greek Yogurt?


Thanks!

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