I have a recipe from a low fat cookbook I would really like to try. The recipe calls for 1/4 cup egg substitute. I'm not to keen on paying the price for egg substitute for just 1/4 cup and I'm not to concerned about how much fat an egg would add. Any ideas on how many eggs I should use in place of 1/4 cup substitute?

1 egg = 1/4 cup egg substitute. I don't know how many extra calories that is.

What are you making? For some things, like baked goods, you can also use bananas or apple sauce.

1/4 cup is one egg for all substitutes I've used.

You can also use applesauce or pumpkin, though I'm not sure what the conversion rates are there.

I've never heard of egg substitute...
What is it? I mean, is there a reason you would use it other than if you were allergic to eggs?

^ www.eggbeaters.com

People with high cholesterol typically are not supposed to eat real eggs. There is also less calories in the substitute.

You can use one whole egg or 1.5 egg whites if you don't mind a possibly fluffier result/wasting half of an egg if you don't cook it up and eat it. Since I'm not sure what you're wanting to make, I can't suggest anything further.

Egg substitute is basically egg white with yellow coloring. I think it has a few added vitamins and flavorings, but it's mostly just egg white.

It also has a considerably longer expiration date than eggs in the shell do. So if you know you'll want eggs, but may not necessarily want them in the next egg, you can get the egg substitute. Also, if you do alot of cooking/baking/just generally eating egg whites, you can buy egg white substitute, and then you don't have to fuss with cracking, and seperating the yolk, and all that.

You could also use 1 TBS of ground flax seeds mixed with 2TBS warm water.