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Thread: ? Egg Substitue = Egg

  1. #1
    Join Date
    Jun 2000
    Location
    Chicago, IL
    Posts
    316

    ? Egg Substitue = Egg

    How many eggs equals 1 cup of egg substitute? I am planning to make the Sour Cream Poundcake from the April issue and don't want to buy egg substitute given the number of eggs that I have on hand.

    Thanks

  2. #2
    Join Date
    Jun 2000
    Location
    Chicago, IL USA
    Posts
    9,076
    1/4 cup egg substitute = 1 egg, so you would need 4 eggs.

  3. #3
    Join Date
    Jun 2000
    Location
    Chicago, IL
    Posts
    316

    Thanks!

    Grace,

    Thanks for the speedy response!

  4. #4
    Join Date
    Jan 2001
    Location
    North Texas
    Posts
    1,108
    I may be too late in posting, but I have another CL issue with this same recipe, and it comes with a note that 8 egg whites may be substituted. I don't know how it will turn out with whole eggs, but if you try it, please let me know.

  5. #5
    Join Date
    Jun 2000
    Location
    Chicago, IL
    Posts
    316
    I ended up using another CL Sour Cream Pound Cake Recipe. I think it was from last Spring. Came out pretty good! I'll have to try the subsitution though. Generally, I have eggs but rarely buy the egg substitute.

    * Exported from MasterCook *

    Sour Cream Lemon Pound Cake

    Recipe By :
    Serving Size : 18 Preparation Time :0:00
    Categories : Cakes Desserts


    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    Cooking Spray
    3 Tablespoons dry breadcrumbs
    3 1/4 Cups all-purpose flour
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    3/4 cup margarine, 1/3 less fat Imperial -- softened
    2 1/2 cups sugar
    2 teaspoons lemon extract
    3 large eggs
    1 1/2 tablespoons lemon rind -- grated (about 2 lemons)
    1/4 cup fresh lemon juice -- divided
    8 ounces lowfat sour cream --
    1 cup powdered sugar

    Preheat oven to 350. Coat 10 inch tube pan with cooking spray and sprinkle
    with 3 T. dry breadcrumbs.

    Light;ly spoon flour into measuring cup and level with a knife.
    Combine flour, baking soda, and salt in bowl. Stir well with a whisk.

    Beat the butter in a large bowl at medium speed of a mixer until light and
    fluffy. Gradually add the granulated sugar and lemon extract, beating
    until well blended. Add eggs, 1 at a time, beating well after each
    addition.

    Add grated lemon rind and 2 T lemon juice, beat 30 seconds. Add flour
    mixture to sugar mixture alternately with sour cream, beating at low
    speed, beginning and ending with flour mixture.

    Spoon batter into prepared pan. Bake at 350 for 1 hour and 10 min or until
    a wooden toothpick inserted in center comes out clean. Cool in pan 10 min.
    on a wire rack; remove from pan.

    Cool completely on wire rack. Combine 2 T lemon juice and powdered sugar.
    Drizzle over top of cake. 18 servings.

    Yield:
    "1 slice"

    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 295 Calories; 6g Fat (19.5%
    calories from fat); 4g Protein; 54g Carbohydrate; 1g Dietary Fiber; 34mg
    Cholesterol; 172mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
    Fruit; 0 Fat; 2 1/2 Other Carbohydrates.


    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

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