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By
11/06/2008
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! :)
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
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