Guest guest Posted August 30, 2008 Report Share Posted August 30, 2008 Hi All, Not sure I am asking this right, but here goes: I know that 1 egg can be rep[laced by 1 tbsp, flax and 2 1/2 tbsp, water (seems to work better than 3 tpsp water?. If a recipe calls for " eggs separated " or " egg whites " do I just use the flax sub like any other " egg " ? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 30, 2008 Report Share Posted August 30, 2008 On Sat, Aug 30, 2008 at 4:55 AM, DMHS <dhsellers wrote: > > If a recipe calls for " eggs separated " or " egg whites " do I just use the flax sub like any other > " egg " ? Yes, I do --- but I make sure the flax hull is strained out (mostly for cosmetic purposes, a generally 'egg whites' are used in something that has a light and fluffy appearance). LaDonna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 30, 2008 Report Share Posted August 30, 2008 If it calls for egg whites or separated, I use about 1/2 an egg eqivalent, because in a real egg, the yolk takes up about half the egg. So simply put, if the recipe calls for 4 egg whites, I'd use the equivalent of 2 eggs from flax. On Sat, Aug 30, 2008 at 7:55 AM, DMHS <dhsellers wrote: > Hi All, > > Not sure I am asking this right, but here goes: > > I know that 1 egg can be rep[laced by 1 tbsp, flax and 2 1/2 tbsp, water > (seems to work > better than 3 tpsp water?. > > If a recipe calls for " eggs separated " or " egg whites " do I just use the > flax sub like any other > " egg " ? > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 30, 2008 Report Share Posted August 30, 2008 In my experience, if something calls for several egg whites for fluffing purposes, duplicating the results with flax meal doesn't work very well. In the case of just one egg white being called for, I prefer to use one flax egg's worth mixed with club soda instead of water, generally speaking. Sally http://aprovechar.danandsally.com On Sat, Aug 30, 2008 at 7:55 AM, DMHS <dhsellers wrote: > Hi All, > > Not sure I am asking this right, but here goes: > > I know that 1 egg can be rep[laced by 1 tbsp, flax and 2 1/2 tbsp, water > (seems to work > better than 3 tpsp water?. > > If a recipe calls for " eggs separated " or " egg whites " do I just use the > flax sub like any other > " egg " ? > > > -- " The original pact, the real deal, is with [yourself]: Be honest, dig deep, or don't bother. " --Abigail Thomas Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 30, 2008 Report Share Posted August 30, 2008 Thank you all for your suggestions. Very helpful. Have a great day. - Danielle Gracious Hospitality <gracioushospitality Saturday, August 30, 2008 10:09:14 AM Re: egg substitutes On Sat, Aug 30, 2008 at 4:55 AM, DMHS <dhsellers > wrote: > > If a recipe calls for " eggs separated " or " egg whites " do I just use the flax sub like any other > " egg " ? Yes, I do --- but I make sure the flax hull is strained out (mostly for cosmetic purposes, a generally 'egg whites' are used in something that has a light and fluffy appearance). LaDonna Quote Link to comment Share on other sites More sharing options...
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