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I would like to do more baking, but I find it frustrating because most of the time eggs are required.

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asked Oct 31 '10 at 22:25

nichouette's gravatar image

nichouette
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For each egg you are replacing, you can use one of the following:


  • 1 TBsp of ground flaxseed mixed with 3 TBsp of water
  • 1/2 a ripe banana mashed
  • 1/4 cup of apple sauce
  • 1/4 cup of silken tofu
  • 1 tsp of baking powder with 1 TBsp of vinegar
  • about the size of one egg's worth of olive oil
  • commercial egg replacer (follow the instructions on the box)

The two I use the most are the flaxseed and the 1/2 banana. Although you should typically choose one of these based on the flavor you want in your baked goods. For example, flaxseeds might give a bit of a nutty flavor.

answered Oct 31 '10 at 23:07

martin's gravatar image

martin ♦
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edited Nov 01 '10 at 10:35

I use the dry egg replacer powder, so easy and great results

answered Nov 01 '10 at 17:30

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Christine
313

In many recipes, you can increase the amount of liquids, and substitute soya flour for some of the wheat flour. Soya flour has the abilitly to absorb liquid and produce a sponge-like consistency in the same way that eggs do.

So, for example, to make muffins, you might add a little water or fruit juice to the recipe, and use maybe 25% soya flour and 75% wheat flour. (That's just to give you a rough idea. You'll need to experiment to find what works best for any given recipe.)

answered Nov 03 '10 at 02:19

Mikl's gravatar image

Mikl
1517

go to http://www.michaellanfield.com/egg-milk-and-honey-alternatives
scroll down to Replacing Eggs in baking

Replacing Eggs in Baking
Eggs have two functions in baking: Binding or thickening and leavening (leavening is what makes baked goods light and fluffy). Identifying their function in a particular recipe will help you decide with how to replace them. Different egg replacers will work best in different recipes. Be prepared to do a little experimenting.

In cookies and muffins, no binding agent is generally needed. In quick breads and cakes both leavening and binding is needed. In custard pies, like pumpkin pie, eggs are mainly for thickening. You won’t be able to make really light types of desserts that call for a very large number of eggs, but you will be able to make just about anything else that uses up to 3-4 eggs.

Leavening: For cakes, cookies, muffins, quick breads, etc

Soy milk with lemon: 1 egg = 1/4 cup soy milk + 1 Tblsp lemon

Sour Supreme and baking soda: 1 egg = 1/4 cup Sour Supreme + 1/4 tsp baking soda

Optional: In cakes and quick breads, add 2 Tblsp of cornstarch to the dry ingredients for each egg being replaced. This will bind the ingredients and give a nice soft texture.

Thickening and Binding:
Finely ground flaxseeds whipped with water: 1 egg = 1 Tblsp ground flax seeds mixed with 1/4 cup water

The flax seeds gel and bind with the other ingredients. Some people find that this works best with a little Ener-G Egg replacer mixed in since flax seeds alone have no leavening effect.

Cornstarch and pureed soft tofu: 1 egg = 3 Tblsp pureed tofu + 2 tsp cornstarch (Good for quiches and custard pies.)

Optional: In cakes and quick breads, add 2 Tblsp of cornstarch to the dry ingredients for each egg being replaced. This will bind the ingredients and give a nice soft texture.

Commercial Egg Replacers: Also a good all-purpose egg substitute, but some people find that it leaves a bitter aftertaste.

Fat Free Egg Replacers: 1/4 cup applesauce, pureed banana, squash or pumpkin, will also work as egg replacers for binding. They are low in fat but will also add some flavor, which may or may not be desirable depending on the recipe.

NEW PRODUCTS

The Vegg: The World’s First Vegan Egg Yolk
A brand new incredible, edible egg-free product has just hit the market, making vegan eating even easier and tastier than ever before. The Vegg is a versatile egg yolk replacer that can be used (instead of egg yolks) in a wide range of recipes, and you can even use it straight as a liquid “yolk” for dipping.
http://www.thevegg.com

Hampton Creek Foods
Hampton Creek’s first product is a cholesterol-free mayonnaise called Just Mayo. Hampton Creek also has other products still in development, including a cookie dough that can be eaten raw or baked up into cookies, called Eat The Dough, and the world’s first plant-based scrambled egg product called Just Scramble. They are also working with numerous corporations on removing eggs from existing products already on the market.
http://www.hamptoncreekfoods.com

answered Jun 07 '14 at 12:06

michaellanfield's gravatar image

michaellanfield
612

edited Jun 07 '14 at 12:11

martin's gravatar image

martin ♦
651151939

I also use 1 Tbsp ground flaxseed to 3 Tbsp water

answered Dec 11 '11 at 11:07

barbarads's gravatar image

barbarads
11

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Asked: Oct 31 '10 at 22:25

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Last updated: Jun 07 '14 at 12:11