Recipe Talk

My recipe calls for 12 egg whites to make a batter for deep frying fish yet the back of the box says the product is best used for baking. I called and asked if it would work for deep frying and they didn't know. Anyone know if it will work?

use sparkling water or soda water instead
ok
spike

egg substitute Substitutes: 1 egg = 1/4 C egg substitute OR 1 egg = 3 tablespoons egg substitute + 1 tablespoon oil (especially in recipes for baked goods)

Substitutes:

All- purpose

duck egg (larger, and oilier, more colorful, and more flavorful)

For scrambling and making omelets

silken tofu (This works best with crumbled firm or extra firm tofu. It helps to add lots of seasonings like onions, mushrooms, nutritional yeast or cheese, and herbs. One egg = 1/4 cup tofu.) ) See also the recipe for Tofu Omelette posted by Veggies Unite!)

OR egg substitute (Substitute 1/4 cup egg substitute for each egg.)

OR egg whites (A good combination is two egg whites for every egg yolk.)

For baking

1 egg = 2 tablespoons liquid + 2 tablespoons flour + 1/2 tablespoon shortening + 1/2 teaspoon baking powder (Recipe from Substituting Ingredients by Becky Sue Epstein and Hilary Dole Klein. See my sources. Add one or two drops of yellow food coloring if desired.)

OR egg substitute (Substitute 1/4 cup egg substitute for each egg. Using egg substitute in place of eggs tends to make baked goods rubbery, because egg substitute has no fat. To improve the product's texture, add one teaspoon of canola oil for each egg replaced. Egg substitute can't be whipped and is much more expensive than regular eggs. It doesn't work well in cheesecakes. For more information, visit the Illinois Cooperative Extension Service's Egg Substitutes page; for a recipe, visit its Homemade Egg Substitute page)

OR egg whites (Substitute 2 egg whites for each whole egg. This substitution may make baked goods less tender. To compensate, try adding 1 teaspoon of oil per egg called for in recipe.)

OR flaxmeal (Make flaxmeal by grinding flaxseed in a blender until it has the consistency of cornmeal. Use two tablespoons flaxmeal plus 1/8 teaspoon baking powder plus 3 tablespoons water for each egg called for in recipe.

OR egg yolks (Higher in fat, but increasing the egg yolks in a baked good often makes it moister and more flavorful.)

OR gelatin (To replace each egg: Dissolve 1 tablespoon unflavored gelatin in 1 tablespoon cold water, then add 2 tablespoons boiling water. Beat vigorously until frothy.)

OR cornstarch (Substitute 1 tablespoon cornstarch plus 3 tablespoons water for each egg called for in recipe.

OR mayonnaise (Substitute 3 tablespoons mayonnaise for each egg called for in recipe.)

OR Ener-G Egg Replacer (Substitute 1 1/2 teaspoons Egg Replacer plus 2 tablespoons water for each egg called for in recipe.)

OR bananas (Substitute 1/2 of a mashed ripe banana plus 1/4 teaspoon baking powder for each egg.)

OR silken tofu (Substitute 1/4 cup tofu for each egg.)

OR fruit-based fat substitutes (Substitute 2 tablespoons fat substitute for each egg in recipe.)

As a glue for breading

milk (crumbs won't stick as well; consider refrigerating the breaded food for about an hour before cooking to improve adhesion)