hello, i was wondering if anyone know how i would go about using an egg white substitute in a recipe that call for three whole eggs?
Egg whites are protien, yolks are fat. Is there a reason you want to go this way?
I have had to do this for a friend that is allergic to egg yolks. I use the directed number of egg whites from the carton and then 1 TBLS apple sauce and 1 1/2 TBLS whipping cream (35% fat) for each egg yolk.