Ask Betty!
Do you have any cooking questionsor need a cooking tip?
Send a question and I will try to answer.
Ask Betty
Get the Mobile App
Egg Substitute Equivalents
I am using Egg Beaters instead of real eggs for health purposes and some recipes call for so many large egg whites or yolks. When I cook with Egg Beaters and it is just whole eggs the recipe calls for, I use 1/4 cup per egg, like the carton says to. But I don't know how to measure for just the yolks or whites. Can you help me with this? Measuring-wise, how much is 1 yolk and 1 white? Thank you.
--Char
Hi Char,
According to the FAQ page on the Egg Beaters website (www.eggbeaters.com/about-egg-beaters/faq.jsp):
1 whole egg = 1/4 cup (or 4 tablespoons) Egg Beaters
1 egg white = 3 tablespoons Egg Beaters
So if 1 white is 3 tablespoons, the equivalent for 1 egg yolk would be about 1 tablespoon Egg Beaters. But note that Egg Beaters contains mostly egg whites, so it may not be appropriate to use it as a substitute if a recipe calls for just egg yolks. I hope this helps!
-
QuestionGrandma Betty, We make stuffed peppers about once a month but can never figure out how to make the beef and rice mixture come out moist...what do you suggest? We normally make the mixture from 80/20 beef, rice, and one can of tomato paste. Thanks, --Jerry & CarolMarch 2012
-
QuestionYour cinnamon biscuits - can they be frozen after baking? Or should I freeze before baking? --PattiMarch 2012
-
Question
Do you have any recipes for pickled okra?
—Tonya
April 2012 -
QuestionHow about some great chili? --NancyMarch 2012
-
QuestionCould you add or send me a recipe for corned beef and cabbage in a slow cooker? Thanks, grandma Betty! --SueMarch 2012
-
Question
I have been trying to find a list/table of what and how long you can freeze leftovers such as meatloaf, lasagna, enchiladas in the freezer. I live alone and I keep throw away leftovers. I enjoy leftovers just find, however after the second time they are just too much. I would like to freeze some after I cook them. Can you provide me any guidelines?
-Jim
July 2012 -
Question
Do you have a recipe for deviled eggs, the old-fashioned way?
–Debbie
May 2012 -
QuestionWhat is a good cookie to send to our boys in Afghanistan? Is there anything that will not spoil? --KathleenMarch 2012
-
QuestionDear Betty, Because of travel issues, we find ourselves with a much smaller group at Thanksgiving this year. What should I do about the turkey? I still want a full dinner, but don’t want to roast a big bird for just 6 people! --JeanneMarch 2012
-
QuestionI love Grandma’s Kitchen recipes, there are a lot that have become a tradition around holidays and at the dinner table. I get so many compliments on them when I take them to someone’s house and I always have people ask me for the recipe. I have lost some over the years, but was delighted to find some of my favorites on your website. One recipe that we loved, but that is missing from the site, is braised short ribs -- That was amazing!!! I would be forever grateful if you could add that recipe to this website for me! Thanks again. ~Priscilla~March 2012
