Pasteurized. When a recipe calls for egg substitute, can I use real eggs and what is the substitution? One egg equals 1/4 cup egg substitute….How many eggs are 6 egg whites?

Unsweetened applesauce is a great substitute for eggs in most recipes. You can use one-fourth cup (about 65 grams) to replace one egg.

Two large eggs equals approximately one-quarter cup plus two tablespoons volume. Substitute the same number of extra large or medium eggs or three small eggs.

Can I use Egg Beaters in recipes? Egg Beaters are extremely convenient and versatile. They can replace shell eggs in most recipes, both as a recipe ingredient and as the base of an egg dish. Egg Beaters provide a great way to reduce the calories, fat, and cholesterol of a recipe without sacrificing taste.

Follow Us: One-half cup of egg substitute equals about two eggs. Depending on the brand, egg substitutes are made from different ingredients. In many cases, they are lower in fat and cholesterol than regular eggs.

March 3rd: I originally made half a box of cake, but tonight I made a full box of cake mix substituting three large eggs for six tablespoons of Just Egg (added water and oil per the instructions). It worked out just beautifully.

Egg replacers

• Vinegar & baking soda. Replace 1 egg with: 1 teaspoon baking soda, 1 tablespoon vinegar.
• Unsweetened applesauce. Replace 1 egg with: 1/4 cup applesauce.
• Plain or vanilla soy yogurt. Replace 1 egg with: 1/4 cup yogurt.
• Silken tofu.
• Ripe banana.
• Ground flaxseed.

Because emulsifiers hold water and fat together, adding extra egg yolks to the batter enables the batter to hold extra liquid and, consequently, extra sugar. This helps create a moister and sweeter cake that will still bake up with a good structure rather than falling into a gooey mass.

I found the best method for cooking these “eggs” is in a non-stick pan (we like this one as a healthier alternative to Teflon). But you can use a well-oiled cast iron in a pinch. Heat over medium-low, add just enough of the mixture to coat the pan, then cover and cook for a couple minutes.

If your pan is too hot, your eggs will most definitely stick. If your pan is too cool, they will stick because they have been sitting in the pan too long. One way to tell if your pan is ready is the water drop method. Flick a few drops of water onto the pan.

Why Do Eggs Stick to Stainless Steel? Believe it or not, stainless steel pans are designed for your food to stick to the pan. The sticking creates fond, which is the yummy goodness in your pan that is deglazed to form a sauce. Technically, the translation of fond is “base” or “crux” of your dish.

So it’s not a surprise that eggs will stick to the bottom of your pan. While the egg cooks, its proteins are forming chemical bonds with the metal of the pan. A nonstick coating interferes with this bonding, and so does adding fat like oil or butter to the pan before the eggs.

Use cold water to clean the pan, ideally as soon as you have finished cooking. Alternatively, soak the pan in cold water for a few minutes before rinsing it clean. Eggs are high in protein, so using hot water will make them stick to the pan even more. Get a dog!

Use a spatula, and let the egg set up a bit on the sides as chefJune pointed out. I use a non-stick pan. And just for good measure I’ll spray it with a non-stick cooking spray or coat the bottom with a little extra virgin olive oil. Non-stick pans, butter or oil, and low heat should do the trick.