2007-02-04 02:27:02 · 9 answers · asked by adele.decaro 1 in Food & Drink ➔ Cooking & Recipes
Not for flavour, but yes if it is just a consistency, volume thing. There is no right answer to every situation or recipe
2007-02-04 02:38:07 · answer #1 · answered by Boston Bluefish 6 · 2⤊ 0⤋
Yes you can substitute egg yolks and use just the whites. Since egg yolks are high in fat, not only do you need to add a bit of liquid, a bit more fat, ( butter, margarine, or oil ) should be added. About 1/4 teaspoon for each missing yolk. 1 cup equals 7 or 8 egg whites. If you are baking a cake and are an egg short, blend in a couple tablespoons of mayonnaise.
If what your making needs to be a bit on the yellow side, (like a yellow cake) add a couple drops yellow food color to the batter.
Good Luck
2007-02-04 11:06:28 · answer #2 · answered by dusyhighpockets 2 · 0⤊ 0⤋
Commercially prepared egg substitute products made from egg whites can replace all or some of the whole eggs in almost any recipe where the eggs are beaten. You can also make your own egg substitute.
For every dozen egg whites, mix 1 tbsp olive oil or vegetable oil. Substitute 1/3 cup of this mixture for each whole egg to be replaced in the recipe. Or you can simply replace each whole egg with 11/2 to 2 egg whites.
Good luck..._;-)
2007-02-05 03:43:17 · answer #3 · answered by W0615 4 · 0⤊ 0⤋
Yes, with about a TBS of water added in place of the yolk fluid.
2007-02-04 10:29:52 · answer #4 · answered by Decoy Duck 6 · 0⤊ 0⤋
Yes..you can Use alittle water in place of the yolk!!
2007-02-04 10:43:37 · answer #5 · answered by jewel64052 6 · 0⤊ 0⤋
Depends on what you're making, hopefully not a custard.
2007-02-04 10:31:10 · answer #6 · answered by 1dayatatime 4 · 0⤊ 0⤋
yes
2007-02-04 10:50:23 · answer #7 · answered by jaytesh c 1 · 0⤊ 0⤋
I think so and it has less cholesterol
2007-02-04 10:47:12 · answer #8 · answered by ? 7 · 0⤊ 0⤋
I dunno. Ask Rachel Ray...she'll know.
2007-02-04 10:29:42 · answer #9 · answered by Anonymous · 0⤊ 1⤋