Published by: Gourmet Sleuth
Last Updated: 03/19/2014
2 2/3 tablespoons whites
1 1/3 tablespoons yolk
3 1/4 tablespoons
6 1/2 tablespoons (1/4 cup + 2 1/2 tablespoons)
Many recipes use the "large" egg as a recipe standard. Here is a guide to substituting by Cooks Illustrated Sean Lawler. *Tip: For half an egg, whisk yolk and white together and use half the resulting liquid.
Asparagus & Parmesan Frittata
Asparagus & Parmesan Frittata - Uses egg whites only with asparagus, onions and low-fat Jack or Swiss cheese. Serves 24
Egg Exchange (Egg Substitute)
Recipe for Egg Exchange, a make at-home egg substitute that uses 12 egg whites, vegetable oil, and food coloring. Nutritional Analysis: 1 serving = 1/3 cup: Fat 2 grams; Calories 53; Saturated .3 gram; Protein 7 grams; Unsaturated 1.7 grams; Carbohydrates 1 gram; Cholesterol 0 mg
Maple-Iced Angel Food Cake
Cooking.com - Recipe for Maple-Iced Angel Food Cake uses 1 1/2cups egg whites (about 12 egg whites), sugar, flour, and maple syrup. Makes 1 large or 6 miniature cakes.