Guest guest Posted February 28, 2000 Report Share Posted February 28, 2000 thank you for the suggestion about how to substitute for eggs. I had not realized you could use vinegar and baking soda for anything other than making volcanoes for 3rd graders Thanks again, Sarah Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 1, 2000 Report Share Posted March 1, 2000 Bethany, You know any gas producing liquid lightens baked goods. That's why beer is good for batters and breads, etc. Ginger ale lightens yellow cake because of the carbonation. Soda, baking powder, yeast, anything fermented, all create enough gas to lighten a batter. Anyway, just some FYI. Mom Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 2, 2000 Report Share Posted March 2, 2000 I had heard on a cooking show ( " Christina Cooks " ) once that egg equivalent with baking powder is something like 1 teaspoon per egg. I think that's what it was. But anyway, is this correct? I'm not sure if that's how I remember it because I had only briefly heard it while rushing about doing my various chores. Oh, I must mention that if a recipe calls for a lot of eggs and you use baking powder as a substitute, that's not exactly a good idea because too much baking powder in a recipe can actually make you sick, so be careful! ~Emmy~ ____ Get Your Private, Free Email at http://www.hotmail.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 3, 2000 Report Share Posted March 3, 2000 I usually use 1 tsp for about two eggs. I also add one tbl cornstarch (in case the egg is to act as a binder) and some extra liquid, as needed. Pam Emmy O'Malley <Mystic_Night < > Thursday, March 02, 2000 7:43 PM Re: egg substitution > " Emmy O'Malley " <Mystic_Night > > >I had heard on a cooking show ( " Christina Cooks " ) once that egg equivalent >with baking powder is something like 1 teaspoon per egg. I think that's what >it was. But anyway, is this correct? I'm not sure if that's how I remember >it because I had only briefly heard it while rushing about doing my various >chores. > >Oh, I must mention that if a recipe calls for a lot of eggs and you use >baking powder as a substitute, that's not exactly a good idea because too >much baking powder in a recipe can actually make you sick, so be careful! > >~Emmy~ >____ >Get Your Private, Free Email at http://www.hotmail.com > > >------ >MAXIMIZE YOUR CARD, MINIMIZE YOUR RATE! >Get a NextCard Visa, in 30 seconds! Get rates as low as >0.0% Intro or 9.9% Fixed APR and no hidden fees. >Apply NOW! >http://click./1/2122/2/_/579581/_/952051397/ >------ > >contact owner: -owner >Mail list: >Delivered-mailing list >List-Un: - > >no flaming arguing or denigration of others allowed >contact owner with complaints regarding posting/list >or anything else. Thank you. >please share/comment/inform and mostly enjoy this list > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 7, 2004 Report Share Posted August 7, 2004 Hello Evan; Thanks for helping me out. Isn't that egg substitution from Ener G eggwhites ????? As for incorporating soft tofu in place of " eggs " in a recipe....... How much soft tofu would one need to use to equal to one large egg ???? Again, Thanks for your help , it is much appreciated. Hope your weekend is going well. With Love M B hugs GOD BLESS !!! Mail is new and improved - Check it out! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 7, 2004 Report Share Posted August 7, 2004 Ener G is not egg whites or any egg products. It's a combination of plant starches and flours that can act as a thickener or binder in different cooked products. Megan Milligan Desert Rose Musings (www.desertrosemusings.com) (parts still under construction) Cal-Neva Animal Rescue (www.desertrosemusings.com/calnevarescue/index.htm) - M B Saturday, August 07, 2004 8:24 AM Re: egg substitution Hello Evan; Thanks for helping me out. Isn't that egg substitution from Ener G eggwhites ????? As for incorporating soft tofu in place of " eggs " in a recipe....... How much soft tofu would one need to use to equal to one large egg ???? Again, Thanks for your help , it is much appreciated. Hope your weekend is going well. With Love M B hugs GOD BLESS !!! Mail is new and improved - Check it out! Quote Link to comment Share on other sites More sharing options...
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