wadesgirl
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janetupnorth said:He-he, I read the title and thought "why substitute a substitute" just use real eggs!
There are a few options you can use as a substitute for egg substitute, including silken tofu, mashed banana, applesauce, chia seeds, and flaxseeds. Each of these options can be used as a 1:1 replacement for egg substitute in most recipes.
Yes, you can use regular eggs instead of egg substitute. Typically, 1/4 cup of egg substitute is equivalent to 1 egg. However, keep in mind that using regular eggs may alter the texture and taste of your dish.
Yes, it is possible to make your own egg substitute. You can mix together 1 tablespoon of chia seeds or ground flaxseeds with 3 tablespoons of water to create a gel-like mixture that can be used as a substitute for 1 egg.
Yes, you can use egg whites as a substitute for egg substitute. Two egg whites can be used in place of 1/4 cup of egg substitute. Keep in mind that using only egg whites may result in a less fluffy texture in your dish.
Egg substitute can be used in most recipes that call for eggs, but it may not work in all recipes. For example, egg substitute may not be suitable for recipes that require beating eggs to create volume, such as meringues or soufflés. It's best to follow the recipe or consult with a Pampered Chef consultant for the best substitution options.