substitute for egg substitute

[lorilei]

This is such a lame question, I can't believe I'm asking it here. But, I do need an answer http://www.cookinglight.com/bbs/smile.gif

Does anyone know how many eggs can be substituted for 3/4 cup of egg substitute?
Can I just whip up 3/4 of a cup of eggs?

[Mary Ann]

1/4 cup egg substitute is equivalent to 1 whole egg, so you'd need 3 eggs.

[lorilei]

Thank you, Mary Ann!

I simply don't work with egg substitute, so when I run into a recipe that calls for it I always end up in a quandry http://www.cookinglight.com/bbs/smile.gif

[karen w]

By the way, just in case anyone is curious...3 large eggs usually comes to about 3/4 cup. But please use Mary Ann's substitution. Hers is the correct one, since eggs can very in size as we all know.

[cookgirl]

Hi. This is a chart I have that seems to work! It even specifies the size of the egg!

Egg Substitute
1/4 cup=1 whole egg
1 large egg white = 3 tablespoons egg substitute 1 large egg = {1/4} cup egg substitute
2 large egg whites = 6 tablespoons or {1/3} cup egg substitute 2 large eggs = {1/2} cup egg substitute
3 large egg whites = 9 tablespoons or {1/2} cup egg substitute 3 large eggs = {3/4} cup egg substitute
4 large egg whites = {3/4} cup egg substitute 4 large eggs = 1 cup egg substitute

Hope this helps!

[LauraEllen]

Here's a related question - does anyone know if egg substitute will whip up like egg whites, since it is mostly egg white? Everytime I have a recipe that calls for 3 or 4 egg whites beat stiff I hate wasting all those yolks, but I have never trusted the substitute to do the trick.

[Angela]

LauraEllen, I don't think egg substitute will whip up like egg whites. Check out the egg article in the August 2000 issue it states how the substitute can and can't be used. (Can't get more specific because my issue is at work).

[Anne]

Hi Lorilei - I don't work with egg substitute either so thanks for asking the question and thanks to Mary Ann for the quick answer. How many calories difference does it make anyway?

[Leanne]

I always use egg substitute in recipes - I think it's just easier to work with & keep around - you can freeze it if you always want to have some handy. (Not that most people don't keep eggs around though.) Not sure exactly on the calorie thing - b/c I think eggs only have around 70 calories anyway - but it cuts down on almost all of the fat b/c the substitutes are mostly egg whites. The fat is almost all stored in the yolk.

Here's an interesting website about egg substitutions in various cooking situations - who knew there were so many! http://www.foodsubs.com/Eggs.html