Saturday, August 14, 2010

Egg substitute

I haven't eaten eggs or anything containing eggs in about a month, you may have noticed that the sweet treat recipes all use egg replacer. Here is a list of things you can use as an egg substitute. While I haven't tried these recipes with eggs I'm sure it would work out just fine.
If you use one of the fruit or veggie replacers make sure the flavor will work with whatever you put it in.

Egg Substitutes:
  • Ener-G Egg Replacer - follow directions on box.(This is what I use, it's about $4 a box and replaces something like 120 eggs)
  • 2 tbsp cornstarch = 1 egg
  • 2 tbsp arrowroot flour = 1 egg
  • 2 tbsp potato starch = 1 egg
  • 1 heaping tbsp soy powder + 2 tbsp water = 1 egg
  • 1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.
  • 1 banana = 1 egg in cakes(I've read that using this can leave an obvious banana taste so if you aren't big on bananas, this substitute isn't for you) .
  • 1 tbsp milled flax seed and 3 tbsp water = 1 egg. Light, fluffy cakes
  • 1/4 cup mashed potatoes = 1 egg
  • 1/4 cup canned pumpkin or squash = 1 egg
  • 1/4 cup puréed prunes = 1 egg
  • 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder = 1 egg
  • 1 Tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped again = 1 egg white
Using Egg Substitute Tips:
• If a recipe calls for three or more eggs, it is important to choose a replacer that will perform the same function (i.e., binding or leavening).
• Trying to replicate airy baked goods that call for a lot of eggs, such as angel food cake, can be very difficult. Instead, look for a recipe with a similar taste but fewer eggs, which will be easier to replicate.
• When adding tofu to a recipe as an egg replacer, be sure to purée it first to avoid chunks in the finished product.
• Be sure to use plain tofu, not seasoned or baked, as a replacer.
• Powdered egg replacers cannot be used to create egg recipes such as scrambles or omelets. Tofu is the perfect substitute for eggs in these applications.
• If you want a lighter texture and you’re using fruit purées as an egg substitute, add an extra 1/2 tsp. baking powder. Fruit purées tend to make the final product denser than the original recipe.
• If you’re looking for an egg replacer that binds, try adding 2 to 3 Tbsp. of any of the following for each egg: tomato paste, potato starch, arrowroot powder, whole wheat flour, mashed potatoes, mashed sweet potatoes, instant potato flakes, or 1/4 cup tofu puréed with 1 Tbsp. flour.

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