Wednesday, May 21, 2008

Egg Substitutes for Baking

I obtained this from the kidshealth.org website. I have had the best success with the third one:

"When preparing your own food, you can substitute one of these egg alternatives in your recipes. Each of these replaces one egg (these substitutes may not work as well in recipes that call for more than three eggs):

* 1 teaspoon baking powder + 1 tablespoon liquid + 1 tablespoon vinegar
* 1 teaspoon yeast dissolved in ¼ cup warm water
* 1½ tablespoons water + 1½ tablespoons oil + 1 teaspoon baking powder
* 1 tablespoon pureed fruit such as apricots or bananas"

11 comments:

Anonymous said...

Ener-g egg replacer also works for a lot of desserts (though I couldn't get it to work for brownies).

Valeri said...

Sarah....thanks for the efforts here, keep it un-cracking

Mike and Joanna said...

I use potato starch and water as a replacement for eggs in a recipe that calls for them. I also us plum puree and banana. There are many substitutes it seems for eggs.

Anonymous said...

I have heard of using potato starch before, what are the proportions? Is potato starch easy to find at any grocery store?

Tina said...

Another item that we must commonly substitute is gelatin...here's where I got some ideas...http://answers.yahoo.com/question/index?qid=20061109220448AAuSjIt

Sarah said...

Tina and "anonymous", I will research potato starch and gelatin and post on them after I am done. Thanks for your comments!

Ricki said...

The best egg substitute I've found, which I use in about 90% of my baking, is ground flax seeds. One tablespoon ground flax plus 3 tablespoons water (let sit for a couple of minutes so it softens to the texture of egg whites) equals one egg. Works beautifully to replace up to 2 eggs.

Anonymous said...

Is there any way to make "snow" for an eggless cake?

Sarah said...

Could you elaborate, what do you mean by "snow"?

Anonymous said...

"snow" is usually made from beating egg whites very stiffly. I would do this to make a sponge cake in a tube pan. It makes a cake fluffy.

Sarah said...

Thanks, I will look into this. If you want, send me your email so I can email you the reply.