What is egg substitue?
Egg substitue is a liquid sold in cartons, that is usually a blend of egg whites, food starch, corn oil, skim-milk powder, tofu, artificial coloring and a plethora of additives. It contains no cholesterol but each serving is almost as high in sodium as a real egg.
How do you substitute real eggs when a recipe calls for egg substitute?
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.
What will replace commercial egg-substitue for cake mix?
To replace one egg use 2 1/2 tablespoons of powdered egg substitute plus 2 1/2 tablespoons water OR 1/4 cup liquid egg substitute OR 1/4 cup silken tofu pureed OR 3 tablespoons mayonnaise OR half a banana mashed with 1/2 teaspoon baking powder OR 1 tablespoon powdered flax seed soaked in 3 tablespoons water.