what is egg subsitute?

Log in / Sign Up

List of Forums + New Post Recipe Box Usergroups Following My Posts Bookmarks

Private Messages Advanced Search Rules New User Guide FAQ Advertise Contact Us

Forum -> Household Management -> Kosher Kitchen

What is egg subsitute?

View latest: 24h 48h 72h

goforit

Sun, Apr 27 2014, 2:11 pm

Can I use regular eggs? It's for a ice cream recepie

greenfire

Sun, Apr 27 2014, 2:17 pm

http://www.eggbeaters.com/heal.....n-egg

"Egg Beaters Original starts with egg whites too- in fact, its 99% egg whites. We season them, add in beta-carotene to naturally color the egg whites, and then add back in vitamins and minerals that are found in the yolk of an egg. Egg Beaters Original is a great option if you prefer a taste and experience closer to eating a whole egg. Some people don’t even notice the difference!"

greenfire

Sun, Apr 27 2014, 2:18 pm

so you'd really be substituting real eggs with egg substitutes ... the irony

of course it will work ~ goforit Pale

goforit

Sun, Apr 27 2014, 2:26 pm

So its the whole egg? Do I beat it before?

greenfire

Sun, Apr 27 2014, 2:28 pm

goforit wrote:

So its the whole egg? Do I beat it before?

if you're asking this question you shouldn't be cooking ... really - I don't know what on earth you are doing ... how could I read your mind or your recipe Scratching Head

goforit

Sun, Apr 27 2014, 2:34 pm

Sorry. I really got no clue what this is. Its a ice cream recepie that calls for 4 oz egg substite. So what do I put in?

greenfire

Sun, Apr 27 2014, 2:42 pm

crack an egg ... check how many ounces it is in a measuring cup ... use as many eggs as is close to 4 oz ...

[my guess would be 2 whole eggs]

also it depends on the size of the egg - small/medium/large/extra-large/jumbo

goforit

Sun, Apr 27 2014, 2:43 pm

Thanks so much

greenfire

Sun, Apr 27 2014, 2:44 pm

I'll take no credit or blame for the recipe results Mr. Green

granolamom

Sun, Apr 27 2014, 4:59 pm

egg substitute is probably referring to the eggbeaters someone else mentioned, unless the source is a vegan or allergy free cookbook. in which case they are referring to whatever the cook usually uses in substitution of eggs. you can use regular eggs. generally, recipes call for large eggs unless otherwise specified. generally, one large egg = 1/4 c.
so you can crack an egg into a glass measuring cup (used for liquid measures, not a cup for say, flour) and see how much there is. although I highly doubt that a bit more or less would make a huge difference.

rena18

Sun, Apr 27 2014, 9:22 pm

It is not safe to use raw eggs. see the link below

Eggs and Egg Products | FoodSafety.gov

http://www.foodsafety.gov/keep......html

Page 1 of 1