How much egg substitute equals 1 yolk?

You can't directly substitute egg yolk with egg substitute in a 1:1 ratio. Egg substitute is designed to replace whole eggs, not just the yolks.

Here's why:

* Egg yolks are primarily fat and protein. They contribute to richness, emulsification, and structure in baking.

* Egg substitutes are often made from egg whites, water, and other ingredients. They focus on the leavening and binding properties of the whites, not the richness of the yolks.

To use egg substitute instead of yolk, you'll need to adjust the recipe. There are no hard and fast rules, but here are some general guidelines:

* For richness and color: Consider adding a small amount of melted butter or oil to your recipe when using egg substitute.

* For emulsification: If the recipe relies heavily on yolk for emulsification, you may need to adjust the liquids or add an additional emulsifier.

* For structure: Egg substitutes often lack the binding power of yolks. You may need to use more flour or adjust the baking time.

The best approach is to experiment. Start by using a small amount of egg substitute and gradually increase it until you achieve the desired result. Remember to consider the specific needs of your recipe.