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Omit the yolks, and try using two egg whites per egg called for. The extra egg white will make up for the moisture lost in the omitted yolk. For instance, if the recipe calls for two eggs, use four egg whites.

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8y ago
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11y ago

Upon cracking the (chicken) eggs open, separate the yolks for later use. Only drop the egg whites into a bowl for whipping- with a tablespoon of cream, milk, or water to accelerate the frothiness, and therefore the fluffiness, of your scrambled eggs. Some folks like to season (or spice) the mixture prior to frying, but I like to wait until the frying is over, for that.

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13y ago

1/2 cup of egg whites is equal to the whites from 3 eggs.

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Q: How do you convert a recipe with real eggs to egg whites?
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