i have a recipe
needs 4 eggs
i only have 2 left
can i sub - 3 egg whites (i have pasteurized in the fridge) for the extra 2 eggs?
quick please - i have to make it tonight!
thanks in advance!
If you have meringue powder use it. I've run into that situation before & it turns out fine. I actually started using it in place of 2 eggs b/c it seems to be a lighter cake. I have also used egg sub. & it was ok, but I prefer the m.p. Egg sub changes the texture
If you have meringue powder use it.
Thanks - I do!
But what ratio of powder to water? or do you add it just dry?
I add it to the cake mix first then add the water w/ the liquids. I'll ck & be right back
2 tsp meringue powder + 2 T water = 1 egg white.
thanks a WHOLE bunch!
i really appreciate it!
If the recipe calls for whole eggs, you need to replace the yolks as well. The yolk is where all the fat and emulsifiers are...
I don't know what your recipe is for, so I couldn't give you any specific replacements. Just wanted you to know that it doesn't always work out to simply use whites and no (or less) yolks.
Quote by @%username% on %date%
%body%