Hi I am about to bake some biscuits and chocolate cake and they both call for an egg in them. I am out of eggs but have some frozen egg yolks to use up. How important is the egg white in these! Thanks so much
uli,
Jan 14, 10:04pm
Usually it is the egg white that holds things together. The yolk only could make them crumbly. However if only 1 egg is called for in a recipe then the egg white may not be too crucial.
dilligaf_dah,
Jan 14, 10:30pm
replace the egg with golden syrup 1 egg = 1 tablespoon of GS
raewyn64,
Jan 14, 10:41pm
thanks very much
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