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USING EGG SUBSTITUTE
Look in the refrigerated and frozen food section of grocery stores for egg substitutes in cartons. Egg substitutes use egg whites and contain no cholesterol and little or no fat. One-fourth cup of egg substitute is equal to one egg. Note that baking with egg substitute may affect the quality of your baked item. Generally, it is best to use egg substitutes for only a portion of the eggs called for in a recipe. Do not use egg substitute for items such as cream puffs, popovers and sponge cakes.
Tip Courtesy of Taste Of Home.
Visit Taste of Home
Look in the refrigerated and frozen food section of grocery stores for egg substitutes in cartons. Egg substitutes use egg whites and contain no cholesterol and little or no fat. One-fourth cup of egg substitute is equal to one egg. Note that baking with egg substitute may affect the quality of your baked item. Generally, it is best to use egg substitutes for only a portion of the eggs called for in a recipe. Do not use egg substitute for items such as cream puffs, popovers and sponge cakes.
Tip Courtesy of Taste Of Home.
Visit Taste of Home