replacing the replacer

[Guest guest]

In vegan recipes, the egg is often replaced with ground flax seeds,

Ener-G brand powder, etc.. What if you don't want to use any of

these? Are there more choices? A dollup of tofu? Many times, it

seems to me, the quantity is so small as to be left out altogether.

For example, is 2 tsp of flax powder really going to be missed in

a brownie recipe?

 

 

Thanks,

-Erin

[Guest guest]

Erin, the egg replacers usually serve some purpose - like binding the

recipe together. I would be careful about leaving them out.

 

I don't remember seeing amounts as small as you list in your post. It

usually takes 1/4 of tofu to replace each egg. The basic flax egg

recipe requires a whole tablespoon of ground flax seed whipped up with 3

tablespoons of water to replace one egg - an amount of gooey stuff that

is about the volume of one beaten egg.

 

from Maida

Citizens for Pets in Condos, http://www.petsincondos.org

South Florida Vegetarian Events, http://www.soflavegevents.net

[Guest guest]

Erin,

 

It all depends on why the egg is in the recipe. Many times if it

only calls for one egg - it's used as a binder and can be left out

or you could add a bit more water/soymilk to help combine.

 

You can find recipes that only use 1 or 2 eggs you can use a blend

(2 tbsp of water + 2 tbsp of cornstarch) for each egg. I use this

with my quick breads and cakes, when the apple taste isn't desired.

Works pretty well. I've used it once with my brownies and they were

good too.

 

Most of the time replacing eggs in a recipe that calls for 3 or more

will end up tasting or looking nasty. In this case the egg whites

are used to lighten up the batter to give it height and a spongy

texture. I haven't found anything yet to replace these - but I'm

still looking!!

 

Cara