Guest guest Posted August 23, 2002 Report Share Posted August 23, 2002 a helpful note from another list... eggs generally have two important functions in recipes. first, because the protein in eggs coagulates upon heating, they help to thicken mixtures and hold them together. secondly, eggs help to leaven baked goods, which makes them lighter and fuller. eggs also add some moisture to these baked goods. and then there is the whole suffering part, but we won't go into that If the recipe calls for one or two eggs, and don't require a great deal of leavening, just leave them out, adding a couple of extra tablespoons of water or other liquid called for in the recipe for each egg to maintain the intended moisture content . If more than two eggs are called for, substitute one of the following for each egg: ¥ 1 ounce (2 tablespoons) pureed soft tofu ¥ Use 1/4 cup mashed banana, applesauce, pureed prunes, pumpkin, or appropriate other fruit to replace the moisture of one egg and make a product somewhat tender. When using fruit to replace the egg in baked goods, try adding an extra half teaspoon baking powder for each egg omitted. ¥ Flour-baking powder mixture: for one egg, mix 2 tablespoons white flour, 1/2 tablespoon vegetable oil, 2 tablespoons water, 1/2 teaspoon baking powder. ¥ 2 tablespoons cornstarch ¥ 1 heaping tablespoon soy flour mixed with 2 tablespoons water ¥ 1 tablespoon flaxseeds pureed in a blender with 1/4 cup water ¥ Commercial egg replacer: This is a powdered mixture of potato starch, tapioca flour, and leavening agents; sometimes results are dry, experiment to find right combination of egg replacer and liquid To replace eggs that are used for binding, such as in burgers or loaves, try: ¥ Mashed potato ¥ Mashed banana ¥ Flour, matzo meal, or quick-cooking rolled oats (use sparingly; they can give your burger or loaf a heavy, dense quality) ¥ Cooked oatmeal ¥ Fine bread crumbs, moistened ¥ Tomato paste, thinned just a bit with water (not too much water, or it will lose its capacity to hold the recipe together) ¥ Tahini, mixed with a little bit of tomato paste ¥ Four ounces of soft tofu pureed with 1 to 2 tablespoons white flour ¥ Thickened white cream sauce made from flour, margarine, and soy, rice, or oat milk Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 23, 2002 Report Share Posted August 23, 2002 This is awesome! Thx fraggle! nikki , EBbrewpunx@c... wrote: > a helpful note from another list... > > eggs generally have two important functions in recipes. first, > because the > protein in eggs coagulates upon heating, they help to > thicken mixtures > and hold them together. secondly, eggs help to leaven > baked goods, which > makes them lighter and fuller. eggs also add some > moisture to > these baked goods. and then there is the whole suffering part, but we won't go into that > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 23, 2002 Report Share Posted August 23, 2002 B " H As a famous (ok, not so famous???) cookbook author whose cookbook is on the worst seller list, I can tell you I have used the following to substitute for eggs in various situations (items with asterisks I've also used as oil/shortening substitutes): starch (like arrowroot) Flour (mixed with water) Prune puree * apple sauce * pumpkin puree * !!!!!!! (my favorite) a mixture of 1 part flax seeds and 3 parts water blended together mashed potatoes * mashed sweet potatoes Tofu (chiefly silken, sometimes pureed until it's smoothe) soy creamer (recently in pancakes) I'm sure there are some I've missed. I've been a vegan for 13 years.... Debbie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 24, 2002 Report Share Posted August 24, 2002 Awesome! Thx Debbie! what's yer cookbook called? nikki , " compugraphd " <compugraphd@e...> wrote: > B " H > > As a famous (ok, not so famous???) cookbook author whose cookbook is > on the worst seller list, I can tell you I have used the following to > substitute for eggs in various situations (items with asterisks I've > also used as oil/shortening substitutes): > > starch (like arrowroot) > Flour (mixed with water) > Prune puree * > apple sauce * > pumpkin puree * !!!!!!! (my favorite) > a mixture of 1 part flax seeds and 3 parts water blended together > mashed potatoes * > mashed sweet potatoes > Tofu (chiefly silken, sometimes pureed until it's smoothe) > soy creamer (recently in pancakes) > > I'm sure there are some I've missed. I've been a vegan for 13 > years.... > > Debbie Quote Link to comment Share on other sites More sharing options...
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