ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

When a recipe calls for egg substitute, can I use real eggs and what is the substitution? 

Photo: Lee Harrelson; Styling: Ana Kelly, Mindi Shapiro

One egg equals 1/4 cup egg substitute. You can almost always replace substitute with real eggs, but the reverse is not necessarily true.

Some egg substitutes are egg whites with added ingredients for color or texture. It is also possible to buy egg substitute that is both white and yolk—but again, it has been processed and will not have all the same culinary properties as a fresh egg. For example, you cannot whip egg substitute for a meringue. For more tips on using eggs in recipes, see 7 Ways with Eggs.