Guest guest Posted January 17, 2007 Report Share Posted January 17, 2007 Hi everyone, I'm wondering if anyone has any suggestions on what to use to replace eggs in baking recipes. I'm allergic to eggs but love to bake. Any suggestions would be fantastic! Thanks! brenda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 17, 2007 Report Share Posted January 17, 2007 We have this same problem in our family. Here's some great information for you to check out: what is a good egg replacement - Google Search OR copy and past to your browser: http://www.google.com/search?hl=en & q=what+is+a+good+egg+replacement & btnG=Google+Search Joanie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 18, 2007 Report Share Posted January 18, 2007 , " bethanyfights " <bethanyfights wrote: > > Hi everyone, > > I'm wondering if anyone has any suggestions on what to use to replace > eggs in baking recipes. I'm allergic to eggs but love to bake. > > Any suggestions would be fantastic! > > Thanks! > brenda > I usually use tofu. Here is how to do it: Use 1 quarter of a 1lb block of Extra firm, or Chinese style tofu per egg. Puree the tofu in a food processor until it is completely smooth, with a pudding like consitancy, scraping down the sides of a bowl when necesary. Then simply use the tofu puree as you would eggs in your recipe. It works well when preparing a recipes where eggs are a binding ingredient. Cakes, muffins, etc made with tofu, hold together 95% as well as those made with eggs. Eggs always produce more rise in your end product though. This substitution however does not work well in baked goods where eggs are the main ingredient : sponge cakes, genois, popovers, sweedinh pankakes, yorkshire pudding ect. For just about everything else though, it's a great switch out, a great way to get some healthful soy into your diet, and an even better way to get the tofu-phobes in your life to try and love vegan treats - with this tip they'll never know until you tell them! Best wishes. Love and gratitude, Matt Di Clemente Check out Vegetarian Pioneers Paul & Patricia Bragg and their healthy lifestyle guide : www.Bragg.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 18, 2007 Report Share Posted January 18, 2007 You can also try the soy flour substitute. It works well a lot of the time if egg is being used as a " binder " in the recipe, and not for volume. Like in a nut loaf, but not a cake (though I have used it in carrot cake). Use one heaping tablespoon of soy flour and one tablespoon of water for each egg in a recipe. You don't have to mix the soy flour and water together. Just add soy flour to dry ingredients and increase the liquids accordingly. -- Kat_Doyle (@earthlink.net) Quote Link to comment Share on other sites More sharing options...
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