Altering a recipe

[Guest guest]

Hello, I'm hoping someone can help me alter a recipe to get rid of the eggs and

still have a

delicious, moist cake. I use Egg Replacer in most things and have noticed that

there are

some recipes, like brownies, that I haven't been able to get quite right using

the Replacer.

 

One of my favorite recipes is a Friendship Cake my grandma started making about

15

years ago. When her hands got too bad to stir the fruit mixture everyday, she

gave me all

of the jars, spoons, and pans to take over the process. Regretfully, she passed

away seven

years ago and I've been doing just fine making the cakes in her stead before we

became

vegetarians. I really wanted to make these cakes, but I'm not sure I'll be able

to now that

we don't use eggs.

 

The recipe is to add fruit and sugar to a jar and stir everyday for 30 days.

Once the 30

days are over, you have this strong concoction to add to cakes. The cakes we

used to use

were Duncan Hines yellow cake with pudding in the mix. Now, each cake takes four

eggs. I

know that Egg Replacer doesn't do as well with mixes as it does with recipes

from scratch.

I was wondering if anyone could give me some advice on how I might replace the

eggs

with something else, or if you know of a website that might have something

similar to this.

I've looked in all my vegetarian cookbooks and have not found anything that is

even close

to this recipe.

 

I'd appreciate any help. And I've got to say, you guys are just full of

wonderful information.

I only hope that someday I can be as knowledgeable.

 

Thanks,

Laura

[Guest guest]

You might want to try substituting applesauce, Laura.

 

Liz

[Guest guest]

You can use flax seed blended w/water in place of eggs in some recipes. I'm not

sure if this

would work for so many (4) eggs in a recipe, but maybe you could experiment with

it. I have

seen slight variations on doing this.... here is one:

http://www.care2.com/channels/

solutions/guides/396 or you may want just google " flax seed egg substitute " and

see what

you come up with.

 

Good Luck!

Karen

[Guest guest]

I've never tried it but I heard bananas can be used in place of eggs.

good luck,

Amy

Switz.

 

 

 

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[Guest guest]

This might be helpful, but kind of long. This is from the following

site.

http://vegetarian.about.com/od/vegetarianvegan101/f/eggsubstitute.htm

 

 

 

Commercial Egg Replacer

Ener-G is an incredibly versatile and easy to use commercial egg

replacer available in most health food stores and larger well-stocked

grocery stores. I find that despite the instructions on the package

to mix Ener-G with two tablespoons of water, some recipes will need a

bit more moisture when replacing eggs using Ener-G, so you may need

to compensate with an extra tablespoon of water or soy milk. Ener-G

and other store-bought egg substitutes are relatively flavorless and

work best in baked goods, such as cookies, muffins and cakes, and can

also be used to bind ingredients together in a vegan casserole or

loaf. Ener-G is vegan and certified kosher, but be sure to read the

labels carefully on other brands, as some may contain egg whites.

Sample recipe:Vegan Cake Mix Cookie Recipe

 

Bananas and Applesauce

Smash up or blend about a half a banana or 1/4 cup applesauce to use

as an egg replacer in baked goods such as muffins, pancakes or yeast-

free quick breads, such as pumpkin bread, and of course, banana

bread! Bananas and applesauce add the perfect amount of thick

moisture, like eggs, but they won't help your dishes rise or turn out

light and fluffy, so be sure the recipe you are using includes a bit

of baking powder or baking soda to help it rise if needed.

Sample recipe: Egg-free French Toast Recipe With Bananas

 

Tofu

Tofu is the best way to substitute eggs in dishes such as a quiche,

fritatta or egg salad. The texture of silken tofu or crumbled regular

tofu is surprisingly similar to boiled or cooked eggs when used in a

similar recipe and, by adding a bit of mustard, turmeric or

nutritional yeast to your dish to give it a yellow hue, your eyes

will be tricked as well as your taste buds! Because other recipe

adjustments are probably needed to make an egg-free fritatta, for

example, its best to follow a recipe rather than just replacing the

eggs with tofu.

Sample recipe: Egg-free Tofu " Egg " Salad Recipe

 

Silken tofu is also an appropriate egg substitute in baked goods. To

use, blend 1/4 cup silken tofu with liquid ingredients until tofu is

smooth and creamy. While it won't alter the flavor of a recipe, using

tofu as an egg substitute will make baked goods a bit on the heavy

and thick side, so it works well in brownies, and pancakes, but

wouldn't work well in something like an angel food cake that needs to

be light and fluffy.

 

Other Substitutes

In a pinch, or with a good recipe, vinegar mixed with water or even

plain run-of-the-mill soda can work as a decent egg replacer. For

savory entrees such as a casserole or a loaf, try using 2-3

tablespoons of bread crumbs or oats.

Sample recipe: Soda Cake Recipe

Sample recipe: Raspberry Mocha Cake Recipe with Vinegar

, " Laura " <redmountaindragon

wrote:

>

> Hello, I'm hoping someone can help me alter a recipe to get rid of

the eggs and still have a

> delicious, moist cake. I use Egg Replacer in most things and have

noticed that there are

> some recipes, like brownies, that I haven't been able to get quite

right using the Replacer.

>

> One of my favorite recipes is a Friendship Cake my grandma started

making about 15

> years ago. When her hands got too bad to stir the fruit mixture

everyday, she gave me all

> of the jars, spoons, and pans to take over the process.

Regretfully, she passed away seven

> years ago and I've been doing just fine making the cakes in her

stead before we became

> vegetarians. I really wanted to make these cakes, but I'm not sure

I'll be able to now that

> we don't use eggs.

>

> The recipe is to add fruit and sugar to a jar and stir everyday for

30 days. Once the 30

> days are over, you have this strong concoction to add to cakes. The

cakes we used to use

> were Duncan Hines yellow cake with pudding in the mix. Now, each

cake takes four eggs. I

> know that Egg Replacer doesn't do as well with mixes as it does

with recipes from scratch.

> I was wondering if anyone could give me some advice on how I might

replace the eggs

> with something else, or if you know of a website that might have

something similar to this.

> I've looked in all my vegetarian cookbooks and have not found

anything that is even close

> to this recipe.

>

> I'd appreciate any help. And I've got to say, you guys are just

full of wonderful information.

> I only hope that someday I can be as knowledgeable.

>

> Thanks,

> Laura

>

[Guest guest]

Hi Laura,

 

I wanted to share with you what I use. I've never had a recipe that

didn't turn out well using this, but I don't think I've tried it with

a mix before.

 

Mix the following per egg:

1 tsp psyllium husks

2 Tbsp Water

 

Let it sit for a couple of minutes until it gets an " eggy "

consistency.

 

I hope this works for you.

 

Carla