Halving eggs in recipes?

[prairiewife]

How do you halve the amount of eggs in a recipe if it calls for an odd amount like three?

I have a couple of baking recipes that are just to large for the two of us. One is a bread recipe, it doesn't seem to freeze well and gets hard when I defrost. I can halve all the ingredients but the eggs.

Was hoping some of you had already experimented with this and could give some advice.

Thanks.

[perSue]

this is where using liquid eggs comes in handy for me.
that's what i do.

otherwise, i'll make a full batch of whatever and freeze some for later... that way i end up not wasting much.

[Lady_V]

before you say "eewww" if I am baking and it calls for eggs and oil, I use mayo.

[prairiewife]

Lady V - I promise not to say eewww! How much mayo do you use to replace the eggs and oil?

I also read in the TWG about using soy flour to replace eggs. Anyone tried this?

[nuisance26]

~I use the lesser amount(1 egg) and then add 1 TB of water or milk. I've used soy flour too but I don't like the taste of it my recipes.~

[Lady_V]

How much mayo do you use to replace the eggs and oil?

I just use whatever amount of oil it asks for, plus a teaspoon for good measure.

I substitute mayo all the time, and the Old Man (who thinks he hates mayo) can't tell the difference. It does make cakes a bit richer.

If I am out of mayo... I use applesauce.

[quiltergirl2]

I would probably go ahead and do what someone else suggested and make the full recipe freezing one.

I do use a powdered egg substitute that is a bunch of different leavening agents. It's called Ener-G Egg Replacer and works great 1 1/2 t. plus 2 T. water equals one egg -- that would be easy to cut in half. It's a little pricey but a box lasts a very long time.

I'm not sure how the soy flour would work to replace eggs. It might work as a binder but eggs are also used for leavening to help baked goods rise -- I doubt soy flour would do that.