Can you replace an egg with white while cooking and if can how many whites per each in the recipe?

You can sometimes replace an egg with egg whites in baking, but it's not a direct 1:1 swap. Here's a breakdown:

Why It's Not Always Possible:

* Structure: Eggs provide structure and richness to baked goods. The yolk contains fat and lecithin, which help bind ingredients and create a tender texture. Egg whites primarily contribute to volume and lightness through their ability to whip into a foam.

* Flavor: Egg yolks add a rich, savory flavor that's often desirable in baked goods. Egg whites, on their own, are more neutral in flavor.

When You Can Substitute:

* Angel Food Cake and Meringues: These recipes rely primarily on the airy texture provided by whipped egg whites. You can substitute all the egg whites for the whole eggs in these recipes.

* Cakes and Muffins: You can replace *some* of the eggs with egg whites, but you'll need to make adjustments to maintain structure and moisture.

Substitution Ratios:

* For each whole egg, use 2 large egg whites. This will maintain the volume but may make your baked goods slightly less rich.

* Use a commercial egg replacer: These products are specifically designed to mimic the properties of eggs. Follow the instructions on the package for the correct substitution ratio.

Tips for Successful Substitution:

* Adjust liquid: Egg whites are more watery than whole eggs, so you may need to reduce other liquids in the recipe slightly.

* Add a little fat: To compensate for the lack of yolk fat, you can add a tablespoon or two of melted butter or oil.

* Test the batter: Before baking, check the batter's consistency. It should be smooth and pourable, but not runny.

Remember:

* Egg white substitutions are most successful in recipes that rely heavily on the airy texture of whipped egg whites.

* For recipes that rely on the richness and structure of whole eggs, it's better to stick to the original recipe or find a similar recipe that uses egg whites instead.

Always experiment with small batches first to see how the substitution affects the outcome. Happy baking!