In this brief guide, we are going to answer the question “Can you use egg white instead of whole eggs in brownies?” with an in-depth analysis of “How can you utilize leftover egg yolk?” Moreover, we are going to discuss the storage of nutritional value of egg white and the health risks of eggs.
Can you use egg white instead of whole eggs in brownies?
Yes! You can use egg white instead of whole eggs in brownies but in this case, you would have to use two egg whites instead of one to replace one egg.
You can make cookies, brownies, various fast bread and cakes in this manner easily.
Why should you substitute egg white for a whole egg in baking?
There are several reasons for which you can substitute the egg white for a whole egg in the baking of Amy’s recipe. Some of them are as follows;
Egg white is rich in protein and free from any cholesterol or fat that is used to be present in the egg yolk.
Egg white is less in calories as compared to egg yolk, so only its usage would make your baking products much healthier.
How much egg white is required to replace the whole egg in the baking?
You can replace the whole egg with two egg whites or a ¼th cup of egg replacer.
As you need 3 egg whites to fill the ⅓th part of the cup as compared to the one whole egg.
It depends on the amount of whole egg, the egg whites amount should be the same.
You need double the number of egg whites to fulfill the need for whole eggs in any recipe.
What is the egg substitute for making brownies?
Silken tofu can be used as the best substitute for eggs in making brownies bars.
Unlike the very firm tofu, silken tofu can easily mix into your recipe.
In baking double chocolate brownies, chocolate chip cookie bars, you can add ¼ cup of silken tofu per egg as it’s enough to fulfill the requirement.
How to store the egg yolk?
You can store the leftover egg yolk after using the egg whites from the egg.
Egg yolk can be stored in the fridge for 1_2 day but it dries out very soon so always keep it in the container with less air.
How can you utilize leftover egg yolk?
Leftover egg yolk can be utilized in various recipes, some of them are as follows;
You can use the egg yolk in making your custard.
For this purpose put hot cream and milk gradually over the yolks, cornflower, sugar and vanilla extract.
Stirring it constantly to evenly heat it, keep it on a gentle heat and let it be plain sailing.
2. Ice Cream:
You can also use the leftover egg yolk in making vanilla or strawberry ice cream as their recipe requires a large number of egg yolks.
Instead of using a whole egg, you can substitute it with the egg yolks in the carbonara sauce and it will also make it rich and glossy.
Try mixing the yolks with Parmesan cheese, lots of pepper and cream and then pour it onto the hot pasta.
Stir it carefully to coat the pasta well in a way that eggs don’t scramble.
Leftover egg yolks can also be used in making mayonnaise but the recipe doesn’t require too many egg yolks.
In other words, there are many ways to utilize egg yolk instead of just throwing it off.
Here are the many other recipes in which you can utilize the leftover egg yolks and enjoy the delicious taste.
What is the nutritional value of egg white?
The nutritional value for the egg white of a big egg is as follows;
- Calories 18
- Protein 4 gram
- Fat 0 grams
- Cholesterol 0 grams
- Vitamin A 0% of the DV
- Vitamin B12 0% of the DV
- Vitamin B2 11% of the DV
- Vitamin B5 1% of the DV
- Vitamin D 0% of the DV
- Choline 0% of the DV
- Selenium 8% of the DV
What are the health risks of eggs?
Egg white is safe for most people but this egg can cause allergies in some people.
The allergies caused by eggs are more common in children as compared to young people.
Some of the symptoms of the allergies caused by eggs are following;
- a runny nose
- itchy, watery eyes
- digestive distress
- Rarely anaphylactic shock
In this brief guide, we answered the question “Can you use egg white instead of whole eggs in brownies?” with an in-depth analysis of “How can you utilize leftover egg yolk?” Moreover, we discussed the storage of nutritional value of egg white and the health risks of eggs.