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Q:

# How much applesauce equals one egg?

A:

When substituting applesauce for eggs in a recipe, use 1/3 cup of applesauce for each egg. Alternately, 1/4 cup of applesauce plus 1 teaspoon of baking soda is effective as well.

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Substituting applesauce for eggs in baked goods lowers the cholesterol, allows for vegan cooking and can even leave baked goods more moist than using eggs. In addition to applesauce, chefs sometimes use pureed bananas, soy yogurt, silken tofu, flax seeds or commercially-made egg substitutes as alternatives to eggs. For boxed mix cakes, it is possible to substitute a can of soda for all three eggs and the oil normally required.

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## Related Questions

• A:

When substituting lemon concentrate for real lemon juice in a recipe, use two tablespoons of bottled lemon juice to replace the juice of one lemon. Bottled lemon juice is made from a lemon juice concentrate and lemon oil and is a stable product that maintains its freshness for up to six months in the refrigerator. Substitute lemon juice concentrate for equal proportions in any recipe calling for lemon juice.

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When measuring by the egg only, a single medium egg is equal to a large egg for recipe use, according to About Food. The ratio changes as larger amounts of eggs are required, with five medium eggs needed to equal four large eggs.

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The juice from one medium lemon is equivalent to 2 to 3 tablespoons of lemon juice. In some recipes, lime juice, vinegar or white wine can be substituted for lemon juice.

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The number of grams in 1 cup is determined by the difference between the weight and volume of the substance being measured. For instance, 1 cup of any regular liquid equals approximately 240 grams, while 1 cup of soup containing solid ingredients, such as noodles or vegetables, weighs more.