SubstitutionOriginal
replace each whole egg with two egg whites or one-quarter cup egg substitute
- When
- recipe uses whole eggs in baking, binding, or cooking
- Compensation
- expect slightly less richness and moisture; add a teaspoon of oil if the recipe depends on egg yolks for tenderness
- Caution
- not suitable for recipes where yolk flavor or emulsification is essential, such as custard or hollandaise
