Eggs and substitutes

Here is what I use that works well in almost every recipe:

eggs! We love and hate them! I'm going to post this over to the other forum as well so its eaiser to find.

The problem with substituting eggs in recipes is that eggs often are used in recipes for their chemical bonding properties. They really do hold everything together. In this the yolk and the egg white are structurally different and actually serve two different functions in some recipes (this is why egg yolk can stay as a jelly-liquid in things like hollandaise sauce, and egg whites can be whipped into meringue). Eggs are amazing little things. 

Some recipes NEED some of the fat from the egg yolk to work out properly.

I am experimenting with some other foods, but so far I haven't found a reliable substitute.

The best thing to do is to substitute egg whites, or a combination thereof.

A lot of times people try this but they try substituting one egg white for one egg, which doesn't usually work, because it fails to compensate for the loss in volume of the yolk.

You need to substitute two egg whites for every whole egg. If the recipe calls for several eggs, put one or two yolks in with it (obviously adjusting the number of egg whites to match). This way you can cut a large amount of the fatty yolk out, but still have the recipe work.

For example a cake calls for six eggs.

You would use:

8 egg whites (replaces 4 eggs),      &nb sp;               &nb sp;               &nb sp;               &nb sp;               &nb sp;          

2 whole eggs

so six eggs total.

Or alternatively:

10 egg whites

and 1 whole egg

also equals six eggs.

I'm still working on other ways to substitute for eggs... especially in recipes where you have to add egg whites and yolks separately, but so far this seems to work the best across the board. Hope this was helpful!