I need to know what changes to make when using the egg replacer. I used a regular cake mix and subbed the egg. The cake looked good but was gooey when you ate it. Any suggestions?
Hi, My husband has high cholesterol, so I always use egg beaters. Just make sure you accurately measure 1/4 cup per egg in the recipe. I also omit the oils in a lot baking recipes. Like brownies, just add water and the egg beaters and the brownies come out soft and chewy. No one will ever know they are good for them. When using the 1/4 cup to 1 egg rule, you should see no difference in the outcome of the recipe. Just better health results! :)
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Request: Using an Egg Substitute
Archived on 11/05/2008
I have recipes that call for egg substitute. I was wondering if anyone know what the ratio of egg substitute=1 egg, if they are interchangeable, as we do not use egg substitute. Thank you in advance for all suggestions and help with this.
jmz2005 from Illinois
Answers:
RE: Using an Egg Substitute
I believe 1/4 cup of the liquid egg substitute is equal to one egg. (08/15/2006)
