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2014-03-03 22:23:03
2014-03-03 22:23:03
Cooking with Egg Substitutes

Usually the measurements are on the carton that the egg substitute comes in (just like artificial sweeteners do.)

Egg to Liquid Egg Substitute Conversion:

  • 1 egg = 1/4 cup egg substitute
  • 2 eggs = 1/2 cup egg substitute
  • 4 eggs = 1 cup egg substitute
  • 8 eggs = 1 pint carton egg substitute

Just reverse it if you need to use eggs instead of the egg beaters or egg substitue.


Related Questions

It depends on what you're making, but in most recipes you would be fine using either eggs or egg substitute.

Usually they can. One large egg equals about 1/4 cup, so if the recipe calls for 1/2 cup of egg substitutes you would use two large eggs. If your eggs are small eggs, then just crack them into a measuring cup until you have the same volume called for of the egg substitutes. Then be sure to beat them well before adding to the recipe.

Example sentence for the noun substitute.I use real butter, a substitute will not work in this recipe.

You can usually find egg substitute in the dairy section near real eggs. The most well known brand is Egg Beaters, but you can buy the generic brand as well.

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.

For the leavening, binding and emulsifying effect. There's no real substitute for eggs.

Real pumpkin can be substituted for canned pumpkin on a one to one basis. If the recipe calls for 8 ounces of canned pumpkin, use 8 ounces of well drained real pumpkin.

Vitamins, malt extract and eggs, if I recall. The eggs were probably powdered egg. It was really sweet so sugar too!

Liquid egg can be either real or egg substitute. The real liquid egg contains egg that has been whipped and pasteurized to give it a smooth consistency. Either real liquid egg or egg substitute can be used in place of eggs in the shell.

It depends on whether the recipe calls for powdered milk dissolved in water, or just the powder. If it is dissolved in water, then yes, you can use real milk instead. However, you're going to have to add a little sugar or vanilla to get the same taste, because powdered milk is a little sweeter than regular. If the recipe calls for the powder only, I wouldn't recommend substituting it. Think about it - with the powdered milk, something dry gets added to the recipe. With regular milk you'll probably water it down.

Yes. Eggs came first, they are a standard item in baking. Eggbeaters were developed as a substitute for real eggs, to help people cut down on the amount of cholesterol in their diets.

Yes you can :) Substitute half water and half evaporated milk to replace the amount of real milk the recipe called for. So if the recipe called for 1 cup milk you would substitute a 1/2 cup water and a 1/2 cup evaporated milk.

Margarine is a butter substitute. In baking, I do not substitute margarine unless the receipe calls for it such as "1 cup butter or margarine". There are a lot of older receipes that call for butter, and are just plain tastier with the real stuff.

No. Fairy eggs are not real. If fairy eggs aren't real then where did all the fairies come from?

Apparently there is no real substitute for Saffron; however, there are two reasonable replacement options: you can go to a Mexican grocery store and use "Mexican Saffron" or you can use Turmeric (use less Turmeric as it has a stronger flavor than Saffron and can overpower the recipe).

Diabetic cheesecake recipes range in variety and taste. The most popular diabetic cheesecake recipe is one that uses real nutrasweet as the sugar substitute, insuring that the diabetic keeps their sugar levels at the proper readings.

AnswerIf a recipe calls specifically for butter than that is what you must use. It has to do with the percentage of oil present and the stability of the product. You are only ok to use margarine when the recipe says you can do so. Or if it calls for the use interchangibly with butter.It is a one for one split. But pay attention to the water content.

i dont think there is such a thing as fake eggs and the answer is REAL eggs

Since lemon extract is much stronger, I would use 1/2 again as much of the lemon juice. However, if your recipe calls for water or milk in the mixture, cut that back by a tablespoon or two because you are adding in a little more liquid with the lemon juice than the recipe calls for. I'd only use real lemon juice or Real Lemon in the green bottle, if you are using it to make a substitute buttermilk, you can use vinegar. Lemon extract is so much stronger than juice that it will be almost impossible to get a similar flavor. I would try substituting lemon juice for ALL the liquid - water or milk - but you still may not get the same lemony flavor. A better bet would be to use the grated rind of 1 or 2 lemons.

Actually, it is a real recipe, but it's just not solved yet. A couple of my friends and I are working on that recipe.

You can possibly use a Shiraz, in my opinion that is the only real substitute for Merlot.

Yes- they are dehydrated eggs.

just go to game plan and substitute players has a real good recipe for baked ziti as well as

There is no real substitute. Roquefort is unique. However you could try an English Stilton or an Italian Gorgonzola.

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