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egg whites

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 M.  BSc(Hons)Ost, MRO MGO
Reg'd Osteopath