You should follow what the recipe says.
If you do not have an egg and are trying to use egg subsitute instead one ounce equals one egg. This is the ratio we use at my cafe.
They're especially helpful with no cholesterol recipes. Also, when making white cakes the egg whites keep the cake white instead of giving them a tinted yellow color from the yolks.
Most recipes will work much better with a whole egg rather than an egg yolk. Egg white does contribute to the texture of the dish, even though it has very little flavor.
ON?
One efficient way to separate two egg yolks from one egg is to crack the egg into a bowl, then use an empty plastic bottle to gently squeeze and release the bottle over the egg yolk. The yolk will be sucked up into the bottle, leaving the egg white behind in the bowl.
Yes, you can use cane sugar instead of white sugar in this recipe.
No, balsamic glaze cannot be used in place of white vinegar to make a bouncy egg. The acidity level in balsamic glaze is lower than white vinegar, so it will not have the same effect on the eggshell. Stick to white vinegar for best results.
use to beat egg white or whipped cream
THere are many different ways: Whole egg Egg white Egg yolk Egg yolk with water Egg white with water Egg yolk with milk Egg white with milk Or you could just use Milk Hope this helped xxx
http://www.pioneerthinking.com/eggsub.html
You could use egg replacers found in your supermarket or sometimes a banana will work if that's something that would fit into your recipe.
not at all