If I substitute 2 egg whites for 1 whole egg in a muffin recipe, will this change the taste or texture?

And if it does change either, is there something I can add or decrease in order to make the change less noticeable?If I substitute 2 egg whites for 1 whole egg in a muffin recipe, will this change the taste or texture?
Your substitutes should work out just fine.If I substitute 2 egg whites for 1 whole egg in a muffin recipe, will this change the taste or texture?
If it's calling for egg white instead of a whole egg to cut cholesterol, no, it won't effect the muffin in any major way. If the egg whites are whipped to soft or stiff peaks and folded into the rest of the batter, yes, there's a big difference, and a whole egg will throw it off balance. It can also call for an egg white to keep the batter white, vs. the slight yellow color from using whole egg - and using the whole egg won't make a difference. Yes, using the whole egg will slightly alter the texture, but not enough to make a difference other than fat and calories. It will also increase the liquid ingredients a bit, so you could always cut back a tablespoon or 2 of water or milk - but personally, I wouldn't bother doing that and might add a tablespoon or 2 of flour if I were going to do anything.
When something calls for egg whites in a recipe I use, I use the whole egg. So I doubt that you subing 2 egg whites for one egg will change the effect of what you are making.

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