No, because egg white has different constituents and nutrient quality than egg yolk. When a recipe calls for egg whites only or egg yolks only, there's a very good reason for it, and primarily it's because of that mentioned above.
one egg white = 3 tablespoons (T) egg substitute 15 ml = 1 T 3 T = 45 ml 8 oz = 240 ml 240 / 45 = 5.333... egg whites in an 8 oz carton of egg substitute
baking powder.
They make imitation egg whites and eggs. You can buy them in the egg or dairy aisle. They cost a bit more, but work perfect for a substitute.
The past tense of "substitute" is "substituted."
The only substitution for egg whites in a frosting made with egg whites would be powdered egg whites sold in baking supply shops. Powdered egg whites have the advantage of being safe from salmonella sometimes found in raw eggs.
White? Do you mean egg whites for a meringue icing? If so, you can't substitute for egg whites unless you have purchased powdered egg whites. Do you mean white as a color and flavor? Any color/flavor will do, depending on your taste.
you can not substitute me. The director Substituted lead actor.
egg shells mashed very finely. it sounds crazy, but its true.
When food was hard to come by in the South during the war, egg whites and butter were mixed as a substitute for milk. The Civil War was fought from 1861 to 1865.
A box cake calling for 3 egg whites would not rise properly without the egg whites. Applesauce is not a suitable substitute for egg whites. Possible solutions would be to borrow eggs from a neighbor, or prepare a different dessert using available ingredients.
You can use whipped egg whites as a substitute for both baking powder and baking soda in a recipe.
You can raise a cake using beaten egg whites.