Egg Substitutes
Using Flax Seed:
For each
egg needed,
place in blender: 1 heaping tablespoon of whole organic flax seed,
blend
until it becomes a fine meal. Add 1/4 cup cold water blend 2-3 minutes
until
thickened and has the consistency of eggs. Each 1/4 cup of Flax seed
mixture
will replace one egg in baking
Using Gelatin: Before
starting
recipe for cookies, cake etc... Combine 1 tsp unflavored gelatin with 3
tblsp
cold water and 2 tblsp plus 1 tsp boiling water. This mixture will
substitute
for 1 egg in a recipe.
Using Tofu: Tofu is great for
egg
substitutions in recipes that call for a lot of egg (like quiches). To
substitute for only one egg in a recipe, whip 1/4 cup tofu and add to
your
cooking.
1 whole egg = 2 tbsp water and 1 tbsp oil and 2 tsp
baking
powder.
To make one egg use 2 tbsp water and 2 tsp baking
powder.
To make one egg white, dissolve 1 tblsp plain agar powder in 1
tblsp
water. Whip, chill and whip again.
1 heaping tblsp soy powder and
2 tblsp
water = 1 egg.
1 tblsp soy milk powder and 1 tblsp cornstarch
and 2
tblsp water = 1 egg.
One average size banana = one egg, adds
flavor to
product. Product may be gummy.
1/4 cup soymilk in place of each
egg.
3 tablespoons pureed fruit = 1 egg.
Substitute 3
tablespoons
mayonnaise for each egg called for in a recipe.
1 egg white is 1
tablespoon of meringue powder plus 2 tablespoons warm water; 8-10 egg
whites = 1
cup
1/4 teaspoon agar powder and 1/4 cup lukewarm water and 1
teaspoon
low sodium baking powder . Whisk all ingredients together well before
adding to
recipe .
1/2 tablespoon agar flakes and 1/4 cup water and 1
teaspoon low
sodium baking powder- In a large microwave safe container, combine water
and
agar with top on cook on high in microwave for 45 seconds. Carefully
remove
container from microwave and whisk baking powder into mixture. Use
caution, the
baking powder causes a rapid expansion of the liquid and has a tendency
to foam
over.
2 tablespoons liquid (room temperature water or milk or
substitute)
and 1 tablespoon potato starch or tapioca starch and 1 /2 tablespoon
shortening
and 3 /4 teaspoon low sodium baking powder.
1 tablespoon any mild
flavored oil + 1 tablespoon apple cider or wine vinegar or lemon juice
and 1
teaspoon low sodium baking powder and 1 teaspoon potato starch or
cornstarch or
arrowroot + enough carbonated water[plain soda water) to equal a total
of 1 /4
cup . Combine all ingredients in a medium size bowl to allow room for
the
ingredients to increase in volume as baking soda and vinegar react.
Whisk, then
add per mix or recipe instructions.
1 tsp of arrowroot powder + 1
tsp of
water, sometimes you may want to add a little extra milk or water or oil
to make
up for the bulk that you would get with a real egg. Good for pancakes
and
waffles.
As bad as this may sound 15 ml (0.51 oz) Vinegar = 1
egg. Mainly
used in baking, products will stale quickly, use within four days.
Freeze until
used. Adds flavor to product. Product may be gummy.
1 tsp yeast
dissolved
in 1/4 cup warm water = 1 egg.
Xanthan Gum: Mix about
1/4
tsp. with about 1/4 cup of water. Let stand. It thickens, and can be
whipped
like an egg white. It's okay to replace one egg.
Egg Yolk
Substitute: Mix 2 cups water and 1 cup flour in a blender until
thick.
Cook in a double boiler 45-60 minutes. With a mixer, whip in 2 Tbsp.
cooking oil
and 1/4 tsp salt. use 2 or 3 Tbsp. for binder in hamburgers or meat
loaf.
Egg White Extender: Add 1 tsp cold water to 2
egg
whites. Makes 3 egg whites.
And Now For Something Completely
Different, But Works: Snow can be used as an excellent
substitute for
eggs in puddings, pancakes, etc. Two heaping tablespoons snow will take
the
place of 1 egg, and the recipe will turn out equally well. Use
fresh-fallen snow
or the under-layers of older snow. The ammonia in snow imparts to its
rising
properties, and the exposed surface of the snow loses ammonia by
evaporations
very soon after it has fallen.
Low Cholesterol Egg Substitute
Recipe: 1 tablespoon of nonfat dry milk powder 2 egg whites
from
large eggs 4 drops of yellow food color
Sprinkle powdered
milk over
egg whites, then beat them with fork until smooth. Add food color, and
beat
until blended. This makes one-fourth cup, which is equal to 1 large egg.
If you
use this homemade substitute for scrambled eggs, cook it in vegetable
oil or
margarine so the eggs won't be too dry.
Best For Baking: Try
substituting 1 banana or 1/4 cup apple sauce for each egg called for in a
sweet,
baked recipe. These will flavour the recipe, however, so make sure
banana or
apple will taste good in it. This is the one most often used in
baking; it's
really only good for recipes that call for 1 or 2 eggs. To make one egg
use 1
tsp Ener-G Egg Replacer powder + 2 tbsp water. It's made from potato
flour and
other vegan leaveners, this powder can be found in most health food
stores.
Useful Information To Know About Substituting Eggs:
Eggs
have three main functions in cooking and baking; they add moistness,
they bind
ingredients together, or they leaven. How do you know what the egg is in
your
recipe? If the egg is the main liquid ingredient, it adds moistness. If
the
recipe has one egg but a fair amount of baking powder or soda, (or if
there are
no other components in the recipe that would be able to hold the other
ingredients together, like bread crumbs, nuts, flour) the egg is the
binder. If
there are no other rising agents, the egg is the leavening.
Note:
To maintain the integrity of your recipe, you shouldn't try to
replace
more than two eggs.
If A Recipe Uses Eggs For It's Liquid
Properties
Alone: Two tablespoons per egg of any liquid, like juice, milk
or soy
milk, will do just fine. To add moisture and flavor to baked goods
requiring
eggs, substitute � (half) mashed banana or 1/4 (one-fourth) cup of
applesauce or
pureed fruit for each egg. Keep in mind that because these add moisture
to a
recipe, you might have to bake for a bit longer than the recipe calls
for.
To Achieve The Binding Properties Of Eggs: Use one
mashed
banana per two eggs in baked sweets. Try blending two ounces of
silken or
soft tofu per egg with the liquid in the recipe. One tablespoon of
arrowroot
or one tablespoon soy flour and two tablespoons water mixed together
also work
when added to the ingredients. Try a mixture of 2 tablespoons flour,
two
tablespoons water, � (half) tablespoon oil and � (half) teaspoon baking
powder.
To Achieve The Leavening Effects That Eggs Provide: Add
an
extra half teaspoon of baking powder per egg. Or, you can substitute an
acidic
liquid (buttermilk or thinned and beaten yogurt) for the liquid required
in the
recipe. To avoid a bitter final product, limit the amount of baking
powder of
baking soda to one teaspoon per cup of flour. Consider the way you
want to
make your batter. Add air to lighten by creaming together the sweetener
and the
fat before adding dry ingredients. Whipping the liquid ingredients
together in a
food processor for 30-45 seconds works, as well.
Other Tips For
Light,
Eggless Baking: Successful eggless baking will be more
successful if you
don't take for granted the type of flour you use. For example, whole
wheat flour
contains gluten, which can make a chewy end product. Try replacing
some of
the whole wheat flour with whole wheat pastry flour or any other flour
that
doesn't contain gluten, like brown rice flour, buckwheat flour, soy
flour, corn
flour, millet flour, amaranth flour, or quinoa flour. Keep in mind,
however,
that gluten helps baked goods rise, and substituting with a low-gluten
flour may
not always work.
For egg-based recipes such as quiches and
custards,
however, the substitutes should be used for only half of the eggs. And
the fat
that's added prevents them from working in recipes calling for beaten
whites,
such as meringues and souffles.
|