question about egg whites Hi Julie

[Guest guest]

I always use large eggs when baking and if it called for a full egg then I use 2

egg white and have never had a problem.

Have you made these recipes before? Wonder if it's the recipe. I've never used

oil in place of the egg yolk.

 

 

Julie Braswell <abnjb wrote:

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 use two egg whites to one whole egg and I neat it with a wire whisk. I'm not

sure if 2 egg whites mesure 1/4 cup or not. Was there any oil in the recipe?

Sometimes those recipes are dry unless there's a little applesauce or something

else to moisten it.

 

Julie Braswell <abnjb wrote: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]

yep, there was oil and applesauce.

 

 

 

I use two egg whites to one whole egg and I neat it with a wire whisk. I'm

not sure if 2 egg whites mesure 1/4 cup or not. Was there any oil in the

recipe? Sometimes those recipes are dry unless there's a little applesauce or

something else to moisten it.

 

Julie Braswell <abnjb wrote: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 looked on Google and there was some posting thingy that states 2 egg whites

equal 1/4 cup or one large egg equals 1/4 cup. Now we know. I still don't know

why your muffins were dry. I'd try another recipe next time.

Donna

 

Julie Braswell <abnjb wrote:

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.

 

 

 

 

 

[Guest guest]

Thanks a bunch for everyone's help. I have already pitched those two recipes.

They should have turned out right because it called for 1 egg and I used 1/4 c.

egg white. Oh well, we live and learn.

Julie

 

 

 

I looked on Google and there was some posting thingy that states 2 egg whites

equal 1/4 cup or one large egg equals 1/4 cup. Now we know. I still don't know

why your muffins were dry. I'd try another recipe next time.

Donna

 

Julie Braswell <abnjb wrote:

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.