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http://www.thekitchn.com/feedburnermain

Halving a recipe can be a challenge for even the best bakers, and no ingredient has generated more questions on how to split in half than an egg. The problem is an egg has two distinct parts — a fat-rich yolk and a protein-rich white — and most baking recipes require a bit of both.

Here’s the key (it’s very simple): You have to whisk before you can divide.

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