question about egg whites

[Guest guest]

I have another question. When I substitute eggs with egg whites, do I need

to add a fat to the recipe. I made two different recipes for muffins

yesterday. I used egg whites with both and they seemed dense in texture.

Just wondering,

Julie

[Guest guest]

> I have another question. When I substitute eggs with egg whites, do I

> need to add a fat to the recipe. I made two different recipes for

> muffins yesterday. I used egg whites with both and they seemed dense

> in texture.

 

Maybe you need to whip the egg whites first and fold them into the

batter? It's an idea anyway.

[Guest guest]

I'll try that next time. I use 1/4 c. egg white for one egg. Is that right?

Julie

 

 

 

> I have another question. When I substitute eggs with egg whites, do I

> need to add a fat to the recipe. I made two different recipes for

> muffins yesterday. I used egg whites with both and they seemed dense

> in texture.

 

Maybe you need to whip the egg whites first and fold them into the

batter? It's an idea anyway.

 

 

 

 

 

 

[Guest guest]

> I'll try that next time. I use 1/4 c. egg white for one egg. Is that

> right?

 

 

If it's an actual egg, I think you use two whites per egg. If it's

the carton, it should say, but 1/4 cup sounds about right.

[Guest guest]

nope, my carton does not have it on there. It is organic egg whites and it does

not say. I will look into calling the company and see if they know.

Julie

 

 

> I'll try that next time. I use 1/4 c. egg white for one egg. Is that

> right?

 

 

If it's an actual egg, I think you use two whites per egg. If it's

the carton, it should say, but 1/4 cup sounds about right.