Ask The Chef
Egg vs. Egg Substitutes
Q. Can I substitute eggs for egg substitute?
A. Egg substitutes are usually fresh eggs in bulk form. There can also be additives such as an emulsifier to make sure the eggs stay fresh longer. This is primarily used by commercial size kitchens who may use mass quantities of eggs. Other products that you find in your local grocery stores are also egg substitutes but have the yolks and some of the fat content removed. They will still work in most recipes. The following guide is great to have around when using egg substitutes in place of whole/fresh eggs.
Any easy to follow guide for using Egg Substitutes:
• 1 egg = 1/4 cup egg substitute
• 2 eggs = 1/2 cup egg substitute
• 4 eggs = 1 cup egg substitute
• 8 eggs = 1 pint carton egg substitute