What can you use to substatute egg with?!
What can you use to substatute egg with?
Answers:
Using Egg Substitutes
The homemade egg substitute is worth a try.
Commercial egg substitutes are made of egg whites, vegetable oil and a few other ingredients to provide a product which is similar to eggs in appearance and nutrient content (except for the cholesterol).
People who are on diets designed to lower their blood cholesterol levels usually may eat no more than 3 egg yolks a week. Egg yolks are very rich sources of cholesterol, but egg whites have no cholesterol.
Because so many cooked and baked foods contain egg yolks, restricting egg yolks to only 3 a week may be difficult. By preparing foods at home, you may be able to solve this problem. In some recipes, you may be able to omit the egg yolks. In others, you may need to use an egg substitute.
Commercial Egg substitutes
Commercial egg substitutes are made of egg whites, vegetable oil and a few other ingredients to provide a product which is similar to eggs in appearance and nutrient content (except for the cholesterol). The usual substitution is one-fourth cup of the egg substitute for one large egg. You can get recipes using egg substitutes by writing the companies who make them.
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 one-fourth 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.
For more information on using egg substitutes, contact your local county Extension office.
Source(s):
http://www.ag.fvsu.edu/teletips/diet/191...
Egg Beaters
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
check out vegan recipes but you can use banana, applesauce, tofu, they sell a powder for vegans to bake with too, I forget what it is called. I have also heard you can use sodapop in the flavor that would best go with what you are making or even clubsoda if you don't want to taste it. it really depends on what you are making so google vegan whatever you are making and it will help you. the chickens thank you! if you must buy eggs make sure they are roam free range type cage free means nothing.
in your dairy section
there is egg substitute
korkie
Hi!
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.
There are several substitutes for eggs when baking -- I keep this list bookmarked and refer to it often:
egg = 2 tablespoons liquid + 2 tablespoons flour + ? tablespoon shortening + ? teaspoon baking powder (Add one or two drops of yellow food coloring if desired.)
OR egg substitute (Substitute 1/4 cup egg substitute for each egg. Using egg substitute in place of eggs tends to make baked goods rubbery, because egg substitute has no fat. To improve the product's texture, add one teaspoon of canola oil for each egg replaced. Egg substitute can't be whipped and is much more expensive than regular eggs. It doesn't work well in cheesecakes.)
OR egg whites (Substitute 2 egg whites for each whole egg. This substitution may make baked goods less tender. To compensate, try adding 1 teaspoon of oil per egg called for in recipe.)
OR flax meal (Make flax meal by grinding flaxseed in a blender until it has the consistency of cornmeal. Use two tablespoons flax meal plus 1/8 teaspoon baking powder plus 3 tablespoons water for each egg called for in recipe.
OR egg yolks (Higher in fat, but increasing the egg yolks in a baked good often makes it moister and more flavorful.)
OR gelatin (To replace each egg: Dissolve 1 tablespoon unflavored gelatin in 1 tablespoon cold water, then add 2 tablespoons boiling water. Beat vigorously until frothy.)
OR cornstarch (Substitute 1 tablespoon cornstarch plus 3 tablespoons water for each egg called for in recipe.
OR mayonnaise (Substitute 3 tablespoons mayonnaise for each egg called for in recipe.)
OR Ener-G Egg Replace (Substitute 1 1/2 teaspoons Egg Replace plus 2 tablespoons water for each egg called for in recipe.)
OR bananas (Substitute 1/2 of a mashed ripe banana plus 1/4 teaspoon baking powder for each egg.)
OR silken tofu (Substitute 1/4 cup tofu for each egg.)
Enjoy! good luck!..._;-)
egg beaters. apple sausce maynai se toful
egg substitute
A blend of egg whites, starch, corn oil, skim milk powder, tofu, food coloring and additives sold in a carton. They contain no cholesterol and can be used for scrambling and baking in place of whole eggs. Only some egg substitutes contain no egg products, and could therefore be considered vegan (you must read the label).
plural: egg substitutes
Ingredient
Season: available year-round
How to prepare: 1/4 cup of egg substitute = 1 whole egg; use in baking recipes or scrambled in place of whole eggs.
Substitutions: 1/4 cup of egg substitute = 1 whole egg
1 tablespoon ground flaxseed
3 tablespoons water
Simmer flaxseeds and water in a saucepan for 5 minutes (more or less time depending on the amount you are making) until a thick, egg-like consistancy has been reached. Let cool before using in a recipe. Makes 1 egg's worth (can be doubled or tripled), and will keep in the refrigerator for about 2 weeks. Use about 1/4 cup (which is equal to 4Tbs) egg substitute for every egg.
It depends what you are cooking, if you are baking a cake you can use applesauce instead of an egg.
Well, it depends on what you are making. There are a couple of "egg substitues" on the market available at any grocery store. Those work well. If you're in a bind and don't have eggs, real mayo works pretty well (it's made mainly of egg). Use about the same amount of it as you need eggs. If lots of eggs are needed, the flavor of the mayo could come through. Ultimately, it depends on what you need it for.
Try applesauce!