Guest guest Posted February 12, 2008 Report Share Posted February 12, 2008 So, I took the poll and checked lacto-ovo. I would have liked to check only lacto. How would one go about taking the eggs out of everything one eats? ie, bread, cookies, etc... Any ideas would be great. Thanks, Jenn (working on the next tattoo design) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2008 Report Share Posted February 12, 2008 Most bread wouldn¹t have eggs in it but some here do have milk. Anna On 12/2/08 4:53 PM, " Jenn Parry " <jpsunshinedaiseys5 wrote: > > So, I took the poll and checked lacto-ovo. I would have liked to check > only lacto. How would one go about taking the eggs out of everything > one eats? ie, bread, cookies, etc... > > Any ideas would be great. > > Thanks, Jenn (working on the next tattoo design) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2008 Report Share Posted February 12, 2008 Thats interesting. I guess I just assumed that bread had eggs in it (and I can't live without bread), I don't currently have any on hand to check the label. If it doesn't then not much I do eat has eggs..hooray. I really hate eggs for some reason. I won't just eat a cooked egg, ick. Jenn Coop <rodstruelove wrote: Most bread wouldn¹t have eggs in it but some here do have milk. Anna On 12/2/08 4:53 PM, " Jenn Parry " <jpsunshinedaiseys5 wrote: > > So, I took the poll and checked lacto-ovo. I would have liked to check > only lacto. How would one go about taking the eggs out of everything > one eats? ie, bread, cookies, etc... > > Any ideas would be great. > > Thanks, Jenn (working on the next tattoo design) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2008 Report Share Posted February 12, 2008 Hey Jenn ~ The 2nd choice is for lacto only; you can change you vote until the poll closes (Feb 24). Cindi Jenn Parry <jpsunshinedaiseys5 wrote: So, I took the poll and checked lacto-ovo. I would have liked to check only lacto. How would one go about taking the eggs out of everything one eats? ie, bread, cookies, etc... Any ideas would be great. Thanks, Jenn (working on the next tattoo design) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2008 Report Share Posted February 12, 2008 On 2/11/08, Jenn Parry <jpsunshinedaiseys5 wrote: > > So, I took the poll and checked lacto-ovo. I would have liked to check > only lacto. How would one go about taking the eggs out of everything > one eats? ie, bread, cookies, etc... > > Any ideas would be great. Good for you for wanting to cut out eggs. Did you know that one egg has more cholesterol than a sirloin steak? And if you're veg for the animals, nearly all egg-laying hens have an awful life, the poor creatures. For baked goods, I substitute one tablespoon of milled flax and three tablespoons of water for every egg. I get milled flax in the baking goods aisle and keep it in a sealed jar in my refrigerator when I get it home. You could grind flaxseed yourself in a coffee grinder but you might have to experiment with amounts of ground seed and water since it's unlikely to have the same grind level and consistency of pre-milled flax. For other egg purposes, tofu can substitute. I haven't found a tofu scramble I like, but I'm going to try again because I found a site with videos of vegan cooking and they press the moisture out of the tofu before using it in a scramble and that looks good to me (I never pressed the tofu before when trying a scramble.) Oh, here's the vegan cooking video site if you or anyone else is interested. It's pretty cool. http://everydaydish.tv/cookingshow_video.html (the left column is the video and the right column is the written out recipe. All recipes are in both formats so you can print out the recipe and also watch it being prepared along with any cooking tips.) Sparrow Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2008 Report Share Posted February 12, 2008 Cindi, Thank you. I did see that option and even though I won't sit down to eat an agg I am sure some things I eat that are premade have eggs in them. My husband and I have decided to step up my cooking training before he leaves to making our own breads and things. So we have less premade foods. Maybe by then I will be only lacto. . That would be nice, I think. Thanks, Jenn Cindi <cindi93069 wrote: Hey Jenn ~ The 2nd choice is for lacto only; you can change you vote until the poll closes (Feb 24). Cindi Jenn Parry <jpsunshinedaiseys5 wrote: So, I took the poll and checked lacto-ovo. I would have liked to check only lacto. How would one go about taking the eggs out of everything one eats? ie, bread, cookies, etc... Any ideas would be great. Thanks, Jenn (working on the next tattoo design) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2008 Report Share Posted February 12, 2008 Thank you Sparrow. I knew somewhere there would be an answer. I often think of you when I have a question about foods and their content. This info will be great for my new cooking lessons too. Jenn Sparrow R Jones <sparrowrose wrote: On 2/11/08, Jenn Parry <jpsunshinedaiseys5 wrote: > > So, I took the poll and checked lacto-ovo. I would have liked to check > only lacto. How would one go about taking the eggs out of everything > one eats? ie, bread, cookies, etc... > > Any ideas would be great. Good for you for wanting to cut out eggs. Did you know that one egg has more cholesterol than a sirloin steak? And if you're veg for the animals, nearly all egg-laying hens have an awful life, the poor creatures. For baked goods, I substitute one tablespoon of milled flax and three tablespoons of water for every egg. I get milled flax in the baking goods aisle and keep it in a sealed jar in my refrigerator when I get it home. You could grind flaxseed yourself in a coffee grinder but you might have to experiment with amounts of ground seed and water since it's unlikely to have the same grind level and consistency of pre-milled flax. For other egg purposes, tofu can substitute. I haven't found a tofu scramble I like, but I'm going to try again because I found a site with videos of vegan cooking and they press the moisture out of the tofu before using it in a scramble and that looks good to me (I never pressed the tofu before when trying a scramble.) Oh, here's the vegan cooking video site if you or anyone else is interested. It's pretty cool. http://everydaydish.tv/cookingshow_video.html (the left column is the video and the right column is the written out recipe. All recipes are in both formats so you can print out the recipe and also watch it being prepared along with any cooking tips.) Sparrow Never miss a thing. Make your homepage. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2008 Report Share Posted February 12, 2008 Eggs can have many different functions in baking, so there is no " perfect " substitute, you may have to experiment a bit to figure out what to substitute. Here are some substitutes, sorted by the egg's function (trying to delete any non-vegan subs, please forgive me if I overlook one): Often times, you can skip the eggs in a recipe if it only calls for one or two. All you need to do is add a couple extra tablespoons of liquid to balance the moisture content of the product. As Binders 1/2 large mashed banana 1/4 cup apple sauce or pureed prunes 1 tablespoon ground flaxseed mixed with 3 tablespoons water 1 1/2 tablespoons water, 1 1/2 tablespoons oil, and 1 teaspoon baking powder 1 tablespoon apricot puree 1/4 cup of soft tofu 1/4 cup soy milk 1 tablespoon of raw/ wet okara + 2 tablespoons of water Leavening 2 tablespoons carbonated water and 2 teaspoons baking flour 1 teaspoon baking powder, 1 tablespoon water, and 1 tablespoon vinegar (add vinegar separately at the end for rising) Dissolve 1 teaspoon yeast in 1/4 cup warm water 1 heaping tablespoon of soy flour and one tablespoon water 1 tablespoon bean flour and 1 tablespoon oil 1 tablespoon of arrowroot powder mixed with 3 tablespoons water 1 tablespoon cornstarch mixed with 3 tablespoons water 2 tablespoons gluten flour or unbleached white flour, 1 1/2 teaspoons corn oil, 1/2 teaspoons baking powder, and 2 tablespoons water For Whipping 1/4 teaspoon xanthan gum with about 1/4 cup of water. Let stand. It thickens, and can be whipped like an egg white. Emulsifiers (mix oil and water - sorry I don't have amounts for these yet) soy/sunflower lecithin pectin One trouble that I am having right now is baking gluten-free without eggs. In a lot of these recipes, the egg provides the structure and protein stretch/chew, as well as any of the above functions, so I have been cooking with a *lot* more eggs than I ever have before. I need to find a really good gluten-free, egg-free bread recipe (that my picky boys like). Pam On Feb 12, 2008 12:48 PM, Jenn <jpsunshinedaiseys5 wrote: Thank you Sparrow. I knew somewhere there would be an answer. I often think > of you when I have a question about foods and their content. This info will > be great for my new cooking lessons too. > > Jenn > > > > Sparrow R Jones <sparrowrose wrote: > On 2/11/08, Jenn Parry <jpsunshinedaiseys5 wrote: > > > > So, I took the poll and checked lacto-ovo. I would have liked to check > > only lacto. How would one go about taking the eggs out of everything > > one eats? ie, bread, cookies, etc... > > > > Any ideas would be great. > > Good for you for wanting to cut out eggs. Did you know that one egg > has more cholesterol than a sirloin steak? And if you're veg for the > animals, nearly all egg-laying hens have an awful life, the poor > creatures. > > For baked goods, I substitute one tablespoon of milled flax and three > tablespoons of water for every egg. I get milled flax in the baking > goods aisle and keep it in a sealed jar in my refrigerator when I get > it home. You could grind flaxseed yourself in a coffee grinder but you > might have to experiment with amounts of ground seed and water since > it's unlikely to have the same grind level and consistency of > pre-milled flax. > > For other egg purposes, tofu can substitute. I haven't found a tofu > scramble I like, but I'm going to try again because I found a site > with videos of vegan cooking and they press the moisture out of the > tofu before using it in a scramble and that looks good to me (I never > pressed the tofu before when trying a scramble.) > > Oh, here's the vegan cooking video site if you or anyone else is > interested. It's pretty cool. > http://everydaydish.tv/cookingshow_video.html > (the left column is the video and the right column is the written out > recipe. All recipes are in both formats so you can print out the > recipe and also watch it being prepared along with any cooking tips.) > > Sparrow > > > Never miss a thing. Make your homepage. > > Quote Link to comment Share on other sites More sharing options...
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