TART APPLES & SUBSTITUTE FOR "EGG SUBSTITUTE"

HI EVERYONE - HOPE YOU ARE HAVING A GREAT DAY!!!!!!!!

I have a recipe that calls for using "tart" apples - What apples are considered "tart"?

Also, recipe calls for 1/2 cup egg substitute - can "regular" eggs be used?   If so, how much and just the whites??? 

THANKS for any help,

Linda

xtrees130:

HI EVERYONE - HOPE YOU ARE HAVING A GREAT DAY!!!!!!!!

I have a recipe that calls for using "tart" apples - What apples are considered "tart"?

Also, recipe calls for 1/2 cup egg substitute - can "regular" eggs be used?   If so, how much and just the whites??? 

THANKS for any help,

Linda

Granny Smith  are  tart apples.

Egg substitute is made from eggwhites, they just add a preservative and coloring..

 It wouyld help if you would tell us what yiu are making and post the recipe. It will be easier for any one of us to see if whole eggs could be used or if you should only use eggwhites from real eggs.

Yes, and I did have a good day. When you are 82 yrs old every day you are alive is a good day. IT is now 10.55 PM central mountain time and I am on my way to bed. Will look at this again tomorrow and see if you have posted the recipe.

Winesap is a very nice tart apple. It has a firm flesh, much like Rome apples which is another semi- tart apple. Also Mutsu, Granny Smith, and even MacIntosh is considered tart, although it is not firm enough for cooking, but great for applesauce and just plain eating.