I have a recipe that calls for 4 egg whites but i would rather use whole eggs would i just use 3? what do you think??
2006-07-23 02:35:20 · 12 answers · asked by mistybawn589 1 in Food & Drink ➔ Cooking & Recipes
it is for a gluten free bread recipe and it uses egg whites for a low cholestoral factor
2006-07-23 06:40:06 · update #1
If the recipe asks you to whip the whites first, then you cannot substitute whole eggs. Reason being, the purpose of using whites only for this recipe is because they are needed to add fluff; yokes will kill the fluff.
HOWEVER, if the recipe calls for whites for low-fat purposes, then you can substitute. If the eggs are large or extra large, 2 will suffice. If medium, use 3.
2006-07-23 02:43:04 · answer #1 · answered by Anonymous · 0⤊ 0⤋
If you're doing mayonnaise,then you can use the whole egg even when the recipe requires only egg white.But for baking like meringue then you have no choice but to only use egg white.
Now to answer your question,an average egg is 40 to 50 grams out of which 50-60% is egg white.To substitute 4 egg white,you might need just 2 whole egg.
2006-07-23 10:28:10 · answer #2 · answered by The busy baker 2 · 0⤊ 0⤋
If a recipe calls for egg whites it probably will change the taste and look of whatever you are preparing. Stick with the egg white.
2006-07-23 09:40:46 · answer #3 · answered by gramcracker541 5 · 0⤊ 0⤋
I'm the same as you. I would use three whole eggs. You have to watch, though, because for some baking, for example, it's really important to the recipe that you ONLY use the whites.
2006-07-23 11:41:22 · answer #4 · answered by Lydia 7 · 0⤊ 0⤋
I don't know what your making but egg whites tend to whip up more then the yolk and not be as heavy. Pretty hard to give you an accurate answer with what you've given. Of course cooking is often the art of improvisation, if its for you what do you have to loose?
2006-07-23 09:42:25 · answer #5 · answered by gamerunner2001 6 · 0⤊ 0⤋
I think if it calls for egg whites & you use whole eggs the product may not turn out right.
2006-07-23 09:57:24 · answer #6 · answered by Anonymous · 0⤊ 0⤋
Best to use what the recipe calls for ; I'm a chef on the side trust me
2006-07-23 10:31:46 · answer #7 · answered by BRY 2 · 0⤊ 0⤋
Ift depends on what you are making, sometimes you have to only use the whites, as the yolks are denser and would change the consistency of what you are making into something you don't want.
2006-07-23 09:40:23 · answer #8 · answered by jen 2 · 0⤊ 0⤋
i wouldnt recommend changing the recipe like that..usually this means that the yolk would ruin the recipe and stuff
2006-07-23 11:19:22 · answer #9 · answered by K to the C from the C to the K 2 · 0⤊ 0⤋
just use the 4 eggs..you will be ok...
2006-07-23 10:31:20 · answer #10 · answered by ? 6 · 0⤊ 0⤋