one egg is equal to how much applesauce?
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Replace one egg with 1/4 cup of applesauce in sweet desserts. If you want a lighter texture, add an extra 1/2 teaspoonful of baking powder, as fruit purées tend to make the final product denser than the original recipe.
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Preparation / Cooking As a general rule, 1 pound of apples is equal to: 4 small apples. 3 medium apples. 2 large apples.
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For the US the egg sizes are slightly different so a medium egg is defined as greater than 1.75 ounces, a large egg is defined as greater than 2 ounces and extra large as greater than 2.25 ounces.
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However, it takes about 5 quail eggs to equal 1 chicken egg in volume, so you need to eat a lot of quail eggs before this extra nutrition adds up.
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One egg yolk has around 55 calories, 4.5 grams of total fat and 1.6 grams of saturated fat, 210 mg of cholesterol, 8 mg of sodium, and 2.7 grams of protein.
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One egg white equals to about 2 tbsp dried eggs. Similarly, 1 tbsp meringue powder mixed with an equal amount of water is equivalent to 1 egg white. For making 3 cups of royal icing, beat 3 egg whites with one pound of confectioner's sugar and a spoonful of vanilla.
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One egg has only 75 calories but 7 grams of high-quality protein, 5 grams of fat, and 1.6 grams of saturated fat, along with iron, vitamins, minerals, and carotenoids. The egg is a powerhouse of disease-fighting nutrients like lutein and zeaxanthin.
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In baking, however, they may. Follow this key to adjust recipes for using medium eggs: 1 large egg is the equivalent of 1 medium egg or 1 extra-large egg. 2 large eggs are the equivalent of 2 medium eggs or 2 extra-large eggs. 3 large eggs are the equivalent of 4 medium eggs or 3 extra-large eggs.
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Follow this key to adjust recipes for using medium eggs: 1 large egg is the equivalent of 1 medium egg or 1 extra-large egg. 2 large eggs are the equivalent of 2 medium eggs or 2 extra-large eggs. 3 large eggs are the equivalent of 4 medium eggs or 3 extra-large eggs.
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One large egg contains approximately 3 tablespoons, but you'll want to measure the eggs you typically purchase for accuracy. If you need a half an egg, measure out half of the total whisked amount, i.e. 1 1/2 tablespoons.
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One large egg has about 186 mg of cholesterol — all of which is found in the yolk. If you like eggs but don't want the cholesterol, use only the egg whites.
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Quail eggs are small, so three to four of them roughly equate to the serving size of one chicken egg.
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Helpful Egg Conversions 4 Extra Large or Jumbo Egg = 1 cup. 6 Extra Large Egg Whites = 1 cup. 12 Extra Large Egg Yolks = 1 cup.
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When reducing eggs in a from-scratch recipe, substitute 2 egg whites or 1/4 cup fat-free egg substitute for 1 whole egg. It's best to leave at least 1 whole egg in the recipe. One large whole egg has 75 calories, 5 grams fat, 1.6 grams saturated fat and 213 mg cholesterol.
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1 Large Egg White = 2 tablespoons. 8 to 10 Large Egg Whites = 1 cup.
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One large egg equals approximately three tablespoons volume. Substitute the same number of extra large, medium or small eggs. Two large eggs equals approximately one-quarter cup plus two tablespoons volume.
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1 Large Egg White = 2 tablespoons liquid egg product.