Egg Substitutes For Baking And Cooking

[Guest guest]

I have loads of readers who have asked for Eggless Recipes, especially for cakes and desserts, and though I always try to add a little eggless version in my posts, I thought it would be good to write a separate post about using Egg Substitutes in Cooking and Baking, and how they affect the taste and texture of a recipe. Eggs are sometimes hard to substitute, mainly where desserts are concerned; but most of the times, with a few tweaks in the recipe and diligent use of certain natural or artificial substitutes, you can still get an eggless version which is not inferior to the original. Lots of people are strict vegans or vegetarians, and many others choose simply not to eat eggs; whatever may be your reason, here is a post that will solve all your troubles so you'd never have to ask anyone for an "eggless recipe" again.

General Egg Substitutions1 egg = 2 heaped tbsp potato starch or arrowroot powder1 egg = 1 small banana (or 1/2 big one)1 egg = 2 tbsp cornstarch + 2 tbsp water1 egg = 1/4 cup silken tofu1 egg = 1/4 cup applesauce1 egg = 1 tbsp ground flaxseeds + 2-3 tbsp warm water1 egg = 1 tbsp soy flour + 1 tbsp water1 egg = 2 tbsp vinegar dissolved in 1/2 cup water1 egg = 1/4 cup fruit puree + 1/2 tsp baking powder

BakingIn a cake, the eggs serve as a leavening agent, helping to make the cake light and fluffy. In baked goods such as cookies and muffins, the eggs add moisture and act as a binder, gluing all the other ingredients together. So depending on what you are baking, you may need to choose an egg-substitute that works the best.

Flat foods such as pancakes and cookies don't rely on eggs for lift, so you can safely omit the egg from the recipe; however, it's a good idea to add a tablespoon or two of additional liquid like milk, fruit juice, or water to restore the recipe to its original moisture content.

Savoury RecipesArrowroot starch, Potato starch, Cornstarch, Whole-wheat flour, unbleached, oat, or bean flour, Finely crushed breadcrumbs, cracker meal, Quick-cooking rolled oats or cooked oatmeal, Mashed potatoes, mashed sweet potatoes, or

instant potato flakes are all great substitutes for eggs in savoury recipes like Casseroles, Patties/Cutlets, Breads and main Course entrees. Play around a little with these ingredients and experiment till you find the right balance. Try using 2-3 tbsp of any of these ingredients to replace 1 whole egg, and try choosing an ingredient that's already a part of your recipe so you do not alter the original taste a lot. Again, egg-replacers work the best as they have no taste of their own.

Commercial Egg ReplacerEner-G is an incredibly versatile and easy to use commercial egg replacer available in most health food stores and larger well-stocked grocery stores. 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.

Bananas and ApplesauceSmash 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. 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 to add 1/2 tsp extra of baking powder or baking soda to help it rise if needed.

Silken TofuTofu is the best way to substitute eggs in savoury dishes such as a quiche, fritatta, sandwiches or salads. The texture of silken tofu or crumbled regular tofu is surprisingly similar to boiled or cooked eggs, and can lend a nice taste to the 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 which needs to be light and fluffy.

Flaxseeds or Whole GrainsCombine 1 tbsp ground flaxseeds with 3 tbsp boiling water in a small bowl for each egg you wish to replace. Let it stand approximately 10 minutes, until water is absorbed by flax, and then add to the recipe in place of egg

Egg substitutes are a preferred way to avoid eggs in your cooking. The lesser the amount of eggs a recipe needs, the easier it is to substitute them, without losing flavor or texture. Replacing eggs in recipes is also recommended at times to reduce fat and cholesterol content. So try these simple solutions for eggless recipes and experiment with them to find egg substitutes that work best with a recipe!

Written by Mansi Desai of Fun and Food

 

By: Mansi Desai - Thu, 08/14/2008 - 15:36

 

Peter vv Send instant messages to your online friends http://uk.messenger.

[Guest guest]

Dear Peter,

 

Thank you. Thank you. Thank you. Thank

you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank

you. Thank you.

 

Did I say thank you?

 

Thank you.

 

Cyn

 

 

 

 

On Behalf Of Peter VV

Thursday, August 14, 2008

4:43 PM

 

Re: Egg

Substitutes For Baking And Cooking

 

 

 

 

 

 

 

 

I have

loads of readers who have asked for Eggless Recipes, especially for cakes and

desserts, and though I always try to add a little eggless version in my posts,

I thought it would be good to write a separate post about using Egg Substitutes

in Cooking and Baking, and how they affect the taste and texture of a recipe.

Eggs are sometimes hard to substitute, mainly where desserts are concerned; but

most of the times, with a few tweaks in the recipe and diligent use of certain

natural or artificial substitutes, you can still get an eggless version which

is not inferior to the original. Lots of people are strict vegans or

vegetarians, and many others choose simply not to eat eggs; whatever may be

your reason, here is a post that will solve all your troubles so you'd never

have to ask anyone for an " eggless recipe " again.

General Egg Substitutions

1 egg = 2 heaped tbsp potato starch or arrowroot powder

1 egg = 1 small banana (or 1/2 big one)

1 egg = 2 tbsp cornstarch + 2 tbsp water

1 egg = 1/4 cup silken tofu

1 egg = 1/4 cup applesauce

1 egg = 1 tbsp ground flaxseeds + 2-3 tbsp warm water

1 egg = 1 tbsp soy flour + 1 tbsp water

1 egg = 2 tbsp vinegar dissolved in 1/2 cup water

1 egg = 1/4 cup fruit puree + 1/2 tsp baking powder

Baking

In a cake, the eggs serve as a leavening agent, helping to make the cake light

and fluffy. In baked goods such as cookies and muffins, the eggs add moisture

and act as a binder, gluing all the other ingredients together. So depending on

what you are baking, you may need to choose an egg-substitute that works the

best.

Flat foods such as pancakes and cookies don't rely on eggs for lift, so

you can safely omit the egg from the recipe; however, it's a good idea to add a

tablespoon or two of additional liquid like milk, fruit juice, or water to

restore the recipe to its original moisture content.

Savoury Recipes

Arrowroot starch, Potato starch, Cornstarch, Whole-wheat flour, unbleached,

oat, or bean flour, Finely crushed breadcrumbs, cracker meal, Quick-cooking

rolled oats or cooked oatmeal, Mashed potatoes, mashed sweet

potatoes,

or instant potato flakes are all great substitutes for eggs in savoury recipes

like Casseroles, Patties/Cutlets, Breads and main Course entrees. Play around a

little with these ingredients and experiment till you find the right balance.

Try using 2-3 tbsp of any of these ingredients to replace 1 whole egg, and try

choosing an ingredient that's already a part of your recipe so you do not alter

the original taste a lot. Again, egg-replacers work the best as they have no

taste of their own.

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. 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.

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.

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 to

add 1/2 tsp extra of baking powder or baking soda to help it rise if needed.

Silken Tofu

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

fritatta, sandwiches or salads. The texture of silken tofu or crumbled regular

tofu is surprisingly similar to boiled or cooked eggs, and can lend a nice

taste to the 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 which needs to be light and fluffy.

Flaxseeds or Whole Grains

Combine 1 tbsp ground flaxseeds with 3 tbsp boiling water in a small bowl for

each egg you wish to replace. Let it stand approximately 10 minutes, until

water is absorbed by flax, and then add to the recipe in place of egg

Egg substitutes are a preferred way to avoid eggs in your cooking. The

lesser the amount of eggs a recipe needs, the easier it is to substitute them,

without losing flavor or texture. Replacing eggs in recipes is also recommended

at times to reduce fat and cholesterol content. So try these simple solutions

for eggless recipes and experiment with them to find egg substitutes that work

best with a recipe!

Written by Mansi Desai of Fun

and Food

 

 

 

 

 

 

By: Mansi Desai - Thu, 08/14/2008 - 15:36

 

 

 

 

 

 

 

 

Peter vv

 

 

 

Send instant messages to your online friends http://uk.messenger.

[Guest guest]

Your very welcome.

I bought some Orgran brand egg replacer today, as my wife wants to make an apple cake. I will let you know how it goes, and if any good share the recipe. I have used the Ener-G one before, and didnt think much of it. My mother bakes all the time for me and never uses anything apart for baking powder and soya milk.

 

 

 

Peter vv

 

 

CKG <cynthiaandtheothers Sent: Friday, 15 August, 2008 12:29:03 PMRE: Egg Substitutes For Baking And Cooking

 

 

 

Dear Peter,

 

Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you.

 

Did I say thank you?

 

Thank you.

 

Cyn

 

 

 

 

@gro ups.com [ @gro ups.com ] On Behalf Of Peter VVThursday, August 14, 2008 4:43 PM@gro ups.comRe: Egg Substitutes For Baking And Cooking

 

 

 

 

 

 

 

I have loads of readers who have asked for Eggless Recipes, especially for cakes and desserts, and though I always try to add a little eggless version in my posts, I thought it would be good to write a separate post about using Egg Substitutes in Cooking and Baking, and how they affect the taste and texture of a recipe. Eggs are sometimes hard to substitute, mainly where desserts are concerned; but most of the times, with a few tweaks in the recipe and diligent use of certain natural or artificial substitutes, you can still get an eggless version which is not inferior to the original. Lots of people are strict vegans or vegetarians, and many others choose simply not to eat eggs; whatever may be your reason, here is a post that will solve all your troubles so you'd never have to ask anyone for an "eggless recipe" again.

General Egg Substitutions1 egg = 2 heaped tbsp potato starch or arrowroot powder1 egg = 1 small banana (or 1/2 big one)1 egg = 2 tbsp cornstarch + 2 tbsp water1 egg = 1/4 cup silken tofu1 egg = 1/4 cup applesauce1 egg = 1 tbsp ground flaxseeds + 2-3 tbsp warm water1 egg = 1 tbsp soy flour + 1 tbsp water1 egg = 2 tbsp vinegar dissolved in 1/2 cup water1 egg = 1/4 cup fruit puree + 1/2 tsp baking powder

BakingIn a cake, the eggs serve as a leavening agent, helping to make the cake light and fluffy. In baked goods such as cookies and muffins, the eggs add moisture and act as a binder, gluing all the other ingredients together. So depending on what you are baking, you may need to choose an egg-substitute that works the best.

Flat foods such as pancakes and cookies don't rely on eggs for lift, so you can safely omit the egg from the recipe; however, it's a good idea to add a tablespoon or two of additional liquid like milk, fruit juice, or water to restore the recipe to its original moisture content.

Savoury RecipesArrowroot starch, Potato starch, Cornstarch, Whole-wheat flour, unbleached, oat, or bean flour, Finely crushed breadcrumbs, cracker meal, Quick-cooking rolled oats or cooked oatmeal, Mashed potatoes, mashed sweet potatoes , or instant potato flakes are all great substitutes for eggs in savoury recipes like Casseroles, Patties/Cutlets, Breads and main Course entrees. Play around a little with these ingredients and experiment till you find the right balance. Try using 2-3 tbsp of any of these ingredients to replace 1 whole egg, and try choosing an ingredient that's already a part of your recipe so you do not alter the original taste a

lot. Again, egg-replacers work the best as they have no taste of their own.

Commercial Egg ReplacerEner-G is an incredibly versatile and easy to use commercial egg replacer available in most health food stores and larger well-stocked grocery stores. 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.

Bananas and ApplesauceSmash 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. 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 to add 1/2 tsp extra of baking powder or baking soda to help it rise if needed.

Silken TofuTofu is the best way to substitute eggs in savoury dishes such as a quiche, fritatta, sandwiches or salads. The texture of silken tofu or crumbled regular tofu is surprisingly similar to boiled or cooked eggs, and can lend a nice taste to the 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 which needs to be light and fluffy.

Flaxseeds or Whole GrainsCombine 1 tbsp ground flaxseeds with 3 tbsp boiling water in a small bowl for each egg you wish to replace. Let it stand approximately 10 minutes, until water is absorbed by flax, and then add to the recipe in place of egg

Egg substitutes are a preferred way to avoid eggs in your cooking. The lesser the amount of eggs a recipe needs, the easier it is to substitute them, without losing flavor or texture. Replacing eggs in recipes is also recommended at times to reduce fat and cholesterol content. So try these simple solutions for eggless recipes and experiment with them to find egg substitutes that work best with a recipe!

Written by Mansi Desai of Fun and Food

 

 

 

By: Mansi Desai - Thu, 08/14/2008 - 15:36

 

 

 

 

Peter vv

Send instant messages to your online friends http://uk.messenger . Send instant messages to your online friends http://uk.messenger.

[Guest guest]

Yes, and MORE thank you's. I have printed it out for my kitchen, even though I bought egg substitute at the health store.

 

Shelley H