Bob wrote:
>If you're replacing whole eggs with egg whites in a recipe, what is the
>proportion to use? 2 egg whites for each egg, or what?
>
2 egg whites are used to replace 1 whole egg. This proportion has worked
without fail in recipes, but in a pinch the following may be of some use:
1 egg=
1 tsp cornstarch + 3 Tbsp water
1 tsp baking soda + 2 Tbsp water + 1 tsp cornstarch
1 Tbsp mashed apricot
2 Tbsp ff mayo
Hope it helps.
Sharon
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Sharon M. BSc(Hons)Ost, MRO MGO
Reg'd Osteopath
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