egg substitute

[toile]

If you have soy flour and dont like it as an egg replacement, its used as a common ingerdient in low carb cooking, especially low carb baking. So dont throw it out

Note too...some people need soy to limit so, for thyroid, hormonal issue.

[acidcookie]

This has worked for me for baking certain things, but definitely not others, or when many eggs are needed (it may bind ingredients like eggs, but eggs also serve to fluff up baked goods).

[philocrates]

Not all egg replacers work in all recipes. And not in all variations of all recipes. Some require a different type of mix. It depends on the purpose of the egg in the recipe. First you have to figure out what the egg is doing in there and then what would replace it.

Remember cooking is a chemical reaction. If you are missing a part and don't have a good sub for that part? You have a lousy result.

If you want to know what others are out there it is easy. Simply Google the words:
Vegan Egg replacer recipe.

Vegans can't eat eggs so they use egg replacers all the time. And they are darn good at it. http://www.theppk.com/veganbaking.html

Here's some ideas


Ener-G Egg Replacer - follow directions on box.
2 tbsp cornstarch = 1 egg
2 tbsp arrowroot flour = 1 egg
2 tbsp potato starch = 1 egg
1 heaping tbsp soy powder + 2 tbsp water = 1 egg
1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.
1 banana = 1 egg in cakes.
1 tbsp milled flax seed and 3 tbsp water = 1 egg. Light, fluffy cakes!

It’s recommended not to replace more than 2 eggs per recipe.
1 tsp baking powder + 1 1/2 TBS water + 1 1/2 TBS oil
1 tsp baking powder + 1 TBS water + 1 TBS vinegar
2 TBS water or milk + 2 TBS flour + 1/2 TBS shortening + 1/2 tsp baking powder
1 TBS vinegar + 1 tsp baking soda
2 TBS lemon juice + 1 tsp baking soda
1 TBS cornstarch + 3 TBS water for each missing egg
2 TBS arrowroot flour
2 TBS potato starch
1 TBS tapioca starch + 1/4 cup warm water (mix well & allow to gel a bit before using)
1 tsp yeast dissolved in 1/4 cup warm water
1/2 banana, mashed (medium size) + 1/4 tsp baking powder
2 TBS applesauce
3 TBS mayonnaise
Flax Seed Egg Replacer
*Replacer for 1 egg
1 TBS flax seed (ground)
3 TBS water
Method #1: Simmer together on top of stove for about 5 minutes until the consistency reaches a thick, egg-white like consistency.
Method #2: Blend ingredients together in a blender or food processor until the mixture is thick and creamy. Refrigerate.
Homemade Egg Substitute
*1/4 cup = 1 large egg
6 egg whites
1/4 cup dry milk powder (non-fat)
1 TBS vegetable oil
Mix all ingredients together and blend until smooth, refrigerate. Can be frozen.

[quiltergirl]

I don't substitute eggs out in my baking because of cost but because I am on a low fat diet. That said I use a commercial product called EnerG Egg Replacer. It's made from potato starch, tapioca flour and several leaving agents. I've been using it for years and it works for me. As for cost -- I don't worry about it. But I use so little of it at a time a 16 oz box lasts forever.

[Rosered]

The soy flour/water substitute worked great for me in a boxed corn muffin mix. It actually improved the muffins by making them more rustic(not just round muffin top) and the texture was heartier too. My family loved it.

[AmeliaM]

I've noticed it works best if you are substituting oil w applesauce.(including a brownie recipe I have adjusted) Prob because there is always extra moistness from the fruit. I've also added some to my bread when mixing in machine...to add extra protein...never had an issue. It is a hit and miss and work w it to fig what works for you.

[sondray]

HOMEMADE EGG SUBSTITUTE

2 egg whites
2 teaspoons nonfat dry milk solids
1 teaspoon canola or corn oil
1 drop yellow food coloring

In a small bowl, combine all ingredients: mix well. Use as a substitute for one egg.

Yield: 1 serving

Exchanges: 1-1\2 meat Nutritional Information Serving size: 1 recipe Calories: 90 Sodium: 127 mg Cholesterol: 1 mg Carbohydrates: 3 gm Protein: 9 gm Fat: 5 gm

[schellie69]

I have used the soy flour in my muffin reciepes with no problem have not tried other recieps yet like brownies but i know some that have used it when making cakes, so I think it only works in some things and not so well in others, its just a try thing. even if you only use it some things it still saves money so keep trying and see what you can use it in, here the price of eggs is not the problem but milk even powdered milk has went up from around $8.00 for a big box to over $13 for the same box in less then a year its unbeilvable the prices of some things and they way they keep going up I think they found out alot of people were using dried milk instead of regular milk and raised the price.

[hippytreehugger4ever]

I read that you can use I think 1 tbsp soy flour-2tbsp water per egg as a substitute in baked stuff, and it works!!!

[daughter of pearl]

Hi there! I have a muffin recipe that calls for egg whites only. I normally use a soy "egg substitute" powder when an egg is called for but that is for a whole egg...does anyone know if I can use this if just the white is required?

[nodmicks]

I can't see why you couldn't. Maybe just use half the amount though since you have to conmpensate for the whites only meaning less egg.
I made a double batch of banana bread last week and while in the midst of it I realized I had boiled the last of the eggs. I figured what the heck and made it with no eggs. The guys said it was great so I tried a bite. I could taste no difference. i was shocked you could omit the eggs!

[Grainlady]

When whites only are used in a muffin recipe, it's generally to cut fat in the recipe. Egg whites are actually very drying in baked goods and it's often the reason low-fat baked goods go stale quickly. The yolks contain the fat and are great emulsifiers. There is a lot of science in using eggs in baked goods, but it also depends on the ratio of ingredients, and the type of ingredients. There may be another ingredient that will replace some of the effects of the missing yolk/s.

When a recipe contains only one whole egg (or the equivalent in egg whites or egg-replacer) it usually serves as a binder in a recipe. In this case almost any kind of egg substitute will work.

When a recipe calls for two or three whole eggs, that means they are contributing to the leavening and it's more difficult to duplicate them completely, but Ener-G Egg Replacer works very well.

I'd go ahead and use your favorite egg substitute and not worry about whites only, especially in a muffin recipe.