Guest guest Posted July 15, 2005 Report Share Posted July 15, 2005 Here are another two, which use flaxseed. (I haven't tried them.) For each egg: 1 T ground flax 1 t lecithin 3 T water Blend together till gooey. ------ 1 tsp of flaxseeds to 1 cup of cold water. (This apparently would sub for 4 eggs.) Soak for 1 hour, then simmer for 20. Strain and refrigerate for until chilled. A gel results which beats like egg white. This will not hold up in the oven. Annice Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 8, 2006 Report Share Posted August 8, 2006 Amazing overview! This is a great quick and easy reference. Thank you for sharing! On 8/6/06, DEE <deeann7 wrote: > > This is from http://www.theppk.com/veganbaking.html > Check out the pumpkin muffin recipe. Everything I have tried by Isa has > been great! > > *Get rid of the eggs* > Replacing eggs is the most challenging aspects of vegan baking. Those > suckers bind, they leaven and they give structure to our baked goods. > However, like a bad boyfriend, they /can/ be replaced, and with pleasing > results. Here some info on replacements I have tried. > > *Flax Seeds* > /How to use it: / > 1 Tablespoon flax seeds plus 3 Tablespoons water replaces one egg. > Finely grind 1 tablespoon whole flaxseeds in a blender or coffee > grinder, or use 2 1/2 tablespoons pre-ground flaxseeds. Transfer to a > bowl and beat in 3 tablespoons of water using a whisk or fork. It will > become very gooey and gelatinous, much like an egg white. In some > recipes, you can leave the ground flax in the blender and add the other > wet ingredients to it, thus saving you the extra step of the bowl. > > /When it works best:/ > Flax seeds have a distinct earthy granola taste. It tastes best and > works very well in things like pancakes, and whole grain items, such as > bran muffins and corn muffins. It is perfect for oatmeal cookies, and > the texture works for cookies in general, although the taste may be too > pronounced for some. Chocolate cake-y recipes have mixed results, I > would recommend only using one portion flax-egg in those, because the > taste can be overpowering. > > /Tips:/ > Always store ground flaxseeds in the freezer because they are highly > perishable. This mixture is not only an excellent replacement for eggs, > it also contributes vital omega-3 fatty acids. > > /Where to get it:/ > Health food stores > > *Silken Tofu* > /How to use it: / > 1/4 cup blended silken tofu = 1 egg. Whiz in a blender until completely > smooth and creamy, leaving no graininess or chunks. You will want to add > other wet ingredients to this mixture to get it to blend properly. I > recommend vacuum packed extra firm silken tofu, such as Mori-Nu. > > /When it works best:/ > Dense cakes and brownies, and in smaller quantites for lighter cakes and > fluffy things (if the recipe calls for 3 eggs only use 2 " tofu " eggs " ). > Whizzed tofu leaves virtually no taste, so it is an excellent replacer > in cake recipes. In cookie recipes, it may make the cookie more cake-y > and fluffy than anticipated, add 1 teaspoon of starch to the recipe > (such as arrowroot or corn starch) to combat that. It may make pancakes > a little heavy, so it is not recommended as a quick replacement for eggs > in pancakes, although it could work well with a little experimentation. > > /Where to get it:/ > Health food store shelves, and in some supermarkets. > > *Ener-G Egg Replacer* > /How to use it: / > 1 1/2 tablespoons + 2 tablespoons water mixed well = 1 egg > Many people swear by this egg replacer. I think it is good to use in a > pinch, in all baking that requires a few eggs. However, I can definitely > taste it in cakes and cookies (tastes chalk-y), and I'm not crazy about > the dense texture it turns out. > > /When it works best:/ > It seems to work best in cookies, or things that are supposed to be a > little crispy. > > /Where to get it:/ > Health food stores, some supermarkets in the baking or ethnic food section > > *Bananas* > /How to use it: / > 1/2 banana blended until smooth or mashed well= 1 egg. > Bananas work wonders as an egg replacer in baking, which is the reason > many banana bread recipes don't require eggs. They hold the air bubbles > well, make things nice and moist, and impart a nice flavor. However, you > don't want everything tasting like banana, so use in things where the > taste won't be intrusive. I've also noticed that baked goods using > banana brown very nicely. > > /When it works best:/ > Quick breads, muffins, cakes, pancakes > > /Tip:/ Make sure bananas are nice and ripe and have started to brown. > > /Where to get it:/ > Just kidding, I think you can figure this one out. > > *Soy yogurt* > /How to use it: / > 1/4 cup soy yogurt = 1 egg. > Soy yogurt works a lot like whizzed tofu as an egg replacer. It makes > things moist and yummy. > > /When it works best:/ > Quick breads, muffins, cakes > > /Where to get it:/ > Health food stores, yuppyish supermarkets > > *Lose the milk* > This is a no-brainer. Use soy, rice or almond milk. Butter milk? Add a > teaspoon of apple cider vinegar or lemon juice to your milk and let it > sit for a couple of minutes. > > *It's like buttah...* > Instead of butter try unsalted margarine or go ahead and use salted but > reduce the amount of salt in the recipe. Lose 1/4 teaspoon per 1/2 stick > of butter. But try to use the non-hydrogented kind, I dunno', for your > health? > > My favorite thing to use instead of butter is canola oil, but you can > use any vegetable oil, just reduce the amount. If a recipe calls for one > stick of butter, which is a half cup, I use 1/3 cup of oil. > > You can also try prune puree which will also obviously reduce the amount > of fat. To use, puree 1/2 cup of pitted prunes with 1/4 cup of water. > You will want to reduce the amount used, or the final product may be too > moist. If the recipe calls for a half cup use 1/3 cup instead. You may > also want to add a little oil, maybe a tablespoon per cup of fat needed, > because a little fat goes a long way in taste and texture. > > If you have any other questions I would be more than happy to help, just > email me <http://www.theppk.com/contact.php>. I try to keep this page > constantly evolving so let me know you there is anything you'd like to > see added. > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2007 Report Share Posted July 21, 2007 we've been using either arrowroot powder or plain ol' wheat flour to do egg-like things in recipes (thickener, binding agent, etc). blake Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 23, 2007 Report Share Posted July 23, 2007 We use a ready made vegan egg replacer, but I can't remember the make! For cakes we use mashed bananas. Jo , Blake Wilson <mbw wrote: > > we've been using either arrowroot powder or plain ol' wheat flour to > do egg-like things in recipes (thickener, binding agent, etc). > > blake > Quote Link to comment Share on other sites More sharing options...
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