Guest guest Posted March 4, 2008 Report Share Posted March 4, 2008 Courtesy of Wikipedia For baking * Applesauce egg replacer: 3 Tablespoons applesauce = 1 egg (when a fruit flavor is acceptable) * Banana egg replacer: 1/2 banana blended or well mashed = 1 egg (when a fruit flavor is acceptable) * Egg substitutes such as Orgran's 'Egg substitute mix' * Ener-G Egg Replacer: by Ener-G Foods; free of gluten, wheat, casein, dairy, egg, yeast, soy, nuts and rice, low-protein [1] * Flax seed egg replacer: 2 Tablespoons flax seed powder + 3 Tablespoons water = 1 egg (let sit a few minutes before adding to baking) * Psyllium egg replacer: 1 Tablespoon Psyllium seed husks + 2 Tablespoons water = 1 egg (the longer they sit in water the " eggier " they become) * Tofu: 1/4 cup blended soft or silken tofu = 1 egg * Tahini - thicker when raw, more egg like when diluted with water and stirred vociferously * Tofu - scrambled tofu which is similar to scrambled eggs when cooked and seasoned properly Quote Link to comment Share on other sites More sharing options...
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