egg product

MINETZ · #1 10-02-2005, 03:46 PM

can you substitute eggs in any way for egg product?
The recepie calls for 3/4 cup fat free cholestoral free egg product? does anyone know which way to prepare the eggs to substitute?
This is for pasta carbonara by the way.

jakethebake · #2 10-02-2005, 03:49 PM

Use a tablespoon of veg oil for each egg.

MINETZ · #3 10-02-2005, 03:51 PM

do i just mix the eggs and use 3/4 cup then add a table spoon of veg oil?

jakethebake · #4 10-02-2005, 03:53 PM

[ QUOTE ]
do i just mix the eggs and use 3/4 cup then add a table spoon of veg oil?

[/ QUOTE ]

Oh wait! You have eggs? I thought you meant you were looking for something to substitute for eggs. Nevermind. Just use the same amound of eggs as you would that other crap.

MINETZ · #5 10-02-2005, 03:55 PM

thanks, my gf says shes blaming u if its icky

jakethebake · #6 10-02-2005, 03:56 PM

[ QUOTE ]
thanks, my gf says shes blaming u if its icky

[/ QUOTE ]

Send her over. I'll make it up to her.

ethan · #7 10-02-2005, 04:04 PM

Just use (beaten) eggs, probably 2 or 3 depending on what size they are. I'd also recommend stirring some parmesean (and salt+pepper) into the eggs before you add them to the pasta.

#8 10-02-2005, 04:08 PM

If it calls for a fat-free cholesterol-free egg product, just separate the yoke from the eggs and use 3/4 cup of egg whites; it's the same thing.

ethan · #9 10-02-2005, 04:20 PM

[ QUOTE ]
If it calls for a fat-free cholesterol-free egg product, just separate the yoke from the eggs and use 3/4 cup of egg whites; it's the same thing.

[/ QUOTE ]

The dish in question is significantly better if you use the yolks, too.

MINETZ · #10 10-02-2005, 04:21 PM

thx for the advice guys.
OOT is the best!