Substituting Egg Whites for Whole Eggs?

[amcleod]

I tried to do a search on this subject but just can't seem to get it right, so I apologize if this question has been addressed before.

Can I substitue egg whites for whole eggs in recipes for baked goods? How many whites should I use for each whole egg called for? Does the yolk play some kind of role in the baking process?

I hate egg substitute which is why I ask.

TIA!!

ann

[kwormann]

YOu can pretty much use 2 egg whites for one egg.

[Peeps]

Yes, I do it all the time - as Kim said, 2 whites for each egg should work. That's basicly what you do when you use Egg Substitute - it is basicly just egg whites with some coloring added anyway.

[Svadhisthana]

Go to www.inquisitivecook.com they have all the science behind cooking and baking that should help you. Also the book "Cookwise" by Shirley Corriher is an excellent resource. One thing to keep in mind is that egg yolks in custards for example add creaminess and stability. The whites (especially in baking) are what causes the baked item to rise (along with baking soda/powder). The egg substitutes in the store are just egg whites with food coloring, I would buy the "Just Whites" kind...who needs the food coloring ? The yolk itself only adds 5 grams of fat total to the finished product, when you divide that by servings, it may turn out to be negligable. If you are trying to lower the fat in a recipe I would start with another ingredient (milk is a good example) that won't effect the finished product too much.

[Gail]

No input on the subject, just wanted to thank you, Svadhisthana, for mentioning that wonderful site! I've bookmarked it for future reference. :D