To divide eggs, crack the egg while holding it over a measuring cup or small bowl. Hold shell so that the white part of the egg drains into the dish while the yellow remains in the half shell. Pour the yellow into the other half shell to allow the remaining white to drain. Do this until the white is separated from the yellow. You can discard the part of the egg you are not going to use, or save it to use as meringue or to add to scrambled eggs. You can refrigerate the part you're saving for up to 2 days.
divided in baking means to split or seperate, usually the parts are reunited later in the recipe
222 eggs...if you cross multiply and divide...but that's only theoretical
I'm no chef, but to get 1/4 as much food, you need to divide the recipe's ingredient quantities by 4, each. 2 cups becomes 1/2 cup. 8 eggs becomes 2 eggs. If you only needed 1 egg in the original recipe, good luck with using only 1/4 of an egg in your current recipe.
scrambled eggs
The easiest recipe would be scrambled eggs , but if you want it better , try omelet for the recipe . It would be YUMMY! Enjoy!
yes
Depends on the recipe, most recipes call for three to four eggs. I use three in my recipe.
cakes
Often eggs are added to bind the ingredients.
looking for a cake recipe using mealies but no eggs
Please specify the recipe. Most call for 3 to 5 eggs, usually.
Eggs are not dairy so yes.
i like to make my eggs with vanilla, cream, and cinnamon