I am baking a cheese cake, it callf for 6 egg whites, on the container it sait that 1/4 of a cup equals 1 egg so i did that six times now i have a bunch left over. did i use too much? does 1/4 of a cup equal 1 egg or 1 egg white? is there a difference?
2007-11-17 06:59:45 · 5 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
ok too late for all that its already baking, all i need to know is did i add too much?
2007-11-17 07:17:39 · update #1
You didn't add too much. If anything, you were a little short.
If you want to do an experiment, then take an egg, break it in a cup, and see if it comes up to the 1/4 mark. If it's over it, then remove the yolk and see if it then equals the 1/4 cup.
Generally, I believe, the only thing added to the egg substitute is 1 T of oil. The rest should just be egg whites.
If you look on the side of the container for the fats - whites don't contain fats - so any fats there are additives.
I have never used the egg substitutes when cooking low-fat/low-cholesterol for hubby. I found how much a carton of eggs cost and how much a container of egg substitute makes and how many eggs are in a container. It worked out to be cheaper to buy the dozen eggs, can be kept longer, and then just toss the yolks - and yes - I know that's very hard to do - throwing away food. I was raised not to throw away food and to always clean your plate. Now, if there are others in the household who can eat yolks, then make a nice Bavarian Cream and put it in a nice dessert for them - or if you belong to any group where you bring baked goods - you can use the yolks for that. Yolks are good for a dog's coat but I don't know if they get cholesterol problems like humans.
2007-11-17 07:23:57 · answer #1 · answered by Rli R 7 · 0⤊ 0⤋
If the container for egg substitute says "1 egg" that includes whites and yolks, so 1/4 cup = 1 regular egg, probably large size.
2007-11-17 07:03:30 · answer #2 · answered by Anonymous · 0⤊ 0⤋
If it called for 6 (SIX) why did you need to measure.
The eggs are there to to thicken the mixture
Just follow the recipe..
as for your equation
the only information I find is
1 egg = 2 yokes or egg whites
So 6 egg whites = 6 egg whites
and you can keep the yokes for 2 days in the reffer..
make Lemon pies.. and Quiche
2007-11-17 07:30:36 · answer #3 · answered by Anonymous · 0⤊ 0⤋
just seperate the eggs and only use the whites
most recipes when asking for eggs they mean
med eggs { 60g} 2.11ounce is the average size of eggs
so just get some med eggs and don't use a the yokes
the best way to seperate them is rto crack the egg into
your hand and let the white run between your fingers {over a bowl } keeping the yoke in your hand. don't throw the yokes out you can use them for brushing on pastry in sauses or if you have a cat they just love fresh egg yokes ang they are good for them just mix it a bit first
2007-11-17 07:15:33 · answer #4 · answered by chris b 2 · 0⤊ 0⤋
uh, I don't know
2007-11-17 07:20:38 · answer #5 · answered by Autumn Pumpkins 2 · 0⤊ 1⤋