What happens if you make brownies witout eggs.... its the mix thats in the box?!


Question:

What happens if you make brownies witout eggs.... its the mix thats in the box?


Answers:
what happens is they will not rise very high in the pan and will become hard and brittle once cooled try this

What is a good substitute for eggs?

Ener-G Egg Replacer - follow directions on box.
2 tbsp corn starch = 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.

Homemade egg substitute recipe

Homemade egg substitutes are less expensive and just as satisfactory. They also have few calories. Here's a low cholesterol egg substitute recipe:

1 tablespoon of nonfat dry milk powder
2 egg whites from large eggs
4 drops of yellow food color

Sprinkle powdered milk over egg whites, then beat them with fork until smooth. Add food color, and beat until blended. This makes 1/4 cup, which is equal to 1 large egg. If you use this homemade substitute for scrambled eggs, cook it in vegetable oil or margarine so the eggs won't be too dry.

Nothing. But they will probably be very dry and the batter may not hold together properly.

They'll probably be hard as a rock.

my sister made a cake w/o eggs once. it looked normal. i don't remember how it tasted.

use a quick egg replacer in the batter, and it will turn out fine. Here are some options:

instead of 1 egg, you can use...
? 1 tbsp gram (chick pea) or soya flour and 1 tbsp water
? 1 tbsp arrowroot, 1 tbsp soya flour and 2 tbsp water
? 2 tbsp flour, ? tbsp shortening, ? tsp baking powder and 2 tsp water
? 50g tofu blended with the liquid portion of the recipe
? ? large banana, mashed

good luck!

they wont be fluffy. i always add a extra egg to mine

They will turn out like brown bricks. You can use an egg substitute, such as egg beaters, or even egg whites. Vegans sometimes use flax residue, but it won't make a good brownie.

wait I dont get the joke

They won't turn out correctly, here are some substitutions:

For: 1 egg in baking
Use: 1 tsp cornstarch plus 1/4 cup water

In cookies and cakes only -- use 2 tablespoons water plus 1/2 teaspoon baking powder
* In cookie and cake recipes that call
for 2 or 3 eggs -- for each egg, use
2 tablespoons flour, 1/2 tablespoon
shortening, 1/2 teaspoon baking
powder, 2 tablespoons liquid (use
liquid called for in recipe)

Good luck!

The eggs act as an emulsifier between the water and oil in the batter. If you don't have the egg, then the oil and water separate and the water pretty much evaporates out of the brownie, making it very dry.




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