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Forum
-> Household Management
-> Kosher Kitchen
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amother
OP
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 Sun, Feb 04 2024, 2:57 pm
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What is the proportion to use when substituting egg whites instead of whole eggs for kugels, challa & cakes?
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amother
Ghostwhite
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Sun, Feb 04 2024, 3:45 pm
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Two egg whites is an egg, but the texture of the challa or cake will be different. Heavy doughs like challa might be more forgiving but a cake might be ruined. I don’t know why you’re avoiding the yolks. If it’s an allergy there’s no room for compromise. If you’re doing it for health reasons try not to leave out all the yolks. Leaving one or two yolks in a batch of dough that makes eight challos, or a yolk in a cake that makes sixteen or twenty slices might be okay. The texture will be better than if you only use whites.
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shanie5
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Mon, Feb 05 2024, 10:25 pm
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The whole egg is healthy. WHy would you leave out the yolk unless you're allergic?
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