Normally if you have 3 eggs you will have a yolk (it's the yellow part of the egg). However if you threw that part out and have no more or cannot get more then theres not much you can do other than try the recipe without the yolk
Depending on your recipe: You can replace eggs in the recipe with this formula (per egg): 1/4 cup applesauce or 1/2 banana 1 tsp. baking powder If your recipe calls for milk you can always use water, juice or rice milk. If your recipe calls for butter you can use margarine or shortening.
The chances of finding a double yolk egg in a carton of eggs are about 1 in every 1000 eggs.
Double yolk eggs are relatively rare, occurring in about 1 in every 1000 eggs laid by hens.
A good deviled egg recipe is this: 1 dash Pepper, 6 Hard-boiled Eggs, 3/4 tsp. Mustard, 1 1/2 tsp. Vinegar, 1/2 tsp. Salt, 1 tbsp. Mayonnaise, 1/2 tsp. Worcestershire Sauce, Paprika. Cut hard-boiled eggs in half lengthwise. Scoop out yolk. Mix yolk and other ingredients back into the egg white. Sprinkle with paprika.
For most recipes the size of egg used is not critical, especially for recipes that use only a small number of eggs. Use 3 medium eggs in place of 3 large eggs. If the recipe called for 6 large eggs and you only had small eggs, then seven may be needed.
I have a recipe that calls for 2 cups of eggs whites only ,so how many does it take?
Typically, you can substitute 1/2 cup of applesauce for 2 eggs in a recipe.
Depending on the cook, their "large egg" may refer to anywhere between 50g and 65g of egg white and yolk. Since we cannot gauge the amount by the rest of the recipe, you can use the average value of about 58g of egg white and yolk per large egg, or 174g in total. To make sure you keep the yolk-white ratio, whisk/homogenize two jumbo eggs and pour into the weighing cup. Depending on your eggs, you may need to crack open a third, but you wouldn't use all of it.
1 US gallon = 3.78541178 liters
Yes, you can substitute applesauce for eggs in a recipe as a vegan-friendly and lower-cholesterol alternative. Use 1/4 cup of applesauce for each egg in the recipe.
Typically, a pound cake recipe calls for 1 pound of ingredients each of flour, butter, eggs, and sugar. In terms of eggs, this usually translates to about 4 large eggs to equal 1 pound when making a pound cake.
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