EGG REPLACEMENT IN RECIPES

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From Dixie Mahy

 

Agar Agar is a good egg replacement in recipes. However, it may be

tricky in making the conversions. An easier replacment for eggs in

baking would be to purchase " Egg Replacer " which is produced by:

 

Ener-G-Foods, Inc.

 

P.O. Box 84487

 

Seattle WA 98124-5787

 

1800-331-5222

 

www.ener-g.com

 

1-1/2 teaspoons Ener-G Egg Replacer plus 2 tablespoons warm water

equals one egg. Mix thoroughly before adding to the recipe.

 

Ingredients: Potato Starch, Tapioca Flour, Leavening (Calcium Lactate,

Calcium Carbonate, Citric Acid) Cellulose Gum, Carbohydrate Gum.

Calcium Lactate is not dairy derived. It does not contain lactose.

 

There are recipes on the back of the box and the website.

 

Some of the recipes that contain milk can be replaced with rice, soy,

or nut milk.

 

One of the most recent cookbooks for vegan baking is The Joy of Baking

by Colleen Patrick-Goudreau, a featured speaker at World Veg Festival,

2007.

 

Here is her great Chocolate Chip Cookie Recipe as featured in SFVS

Vegetarian News, Summer Issue 2007.

 

4 1/2 teaspoons Ener-G Egg Replacer (equivalent of 3 eggs)

 

6 tablespoons water

 

1 cup non-hydrogenated, non-dairy butter, softened

 

3/4 cup granulated sugar

 

3/4 cup packed brown sugar, light or dark

 

2 teaspoons vanilla extract

 

3 1/4 cups unbleached all-purpose flour

 

1 teaspoon baking soda

 

1 teaspoon salt

 

1/2 cups non-dairy semisweet chocolate chips

 

1 cup chopped nuts (optional)

 

Preheat oven to 375 degrees F. Line a cookie sheet with parchment

paper or use a nonstick cookie/baking sheet.

 

In a food processor or blender, whip the egg replacer and water

together, until it's thick and creamy. Blending it in a food processor

or blender results in a better consistency than what you could get if

you did it by hand.

 

In a large bowl, cream the butter, granulated sugar, brown sugar, and

vanilla.

 

Add the egg replacer mixture to this wet mixture, and thoroughly combine.

 

In a separate bowl, combine the flour, baking soda, and salt.

 

Gradually beat in flour mixture until it begins to form a dough. When

it is almost thoroughly combined, stir in the chips and/or nuts.

 

Bake on cookie sheets for 8 to 10 minutes or until golden brown. Let

stand for 2 minutes; remove to wire racks to cool completely.

 

Tip: To create uniform-size cookies, spoon the dough for each cookie

into a small measuring cup, then pop it out onto the cookie sheet.

 

Yield: 1 dozen cookies.