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
• 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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