Egg replacer?!
Answers: I'm a vegetarian that would like to get more familar with using egg replacer in my cooking. The only problem is that when I used one before ( I followed the directions ) in a blueberry muffin recipe-my muffins came out HORRIBLE! And I was wonder if the end result was do to the egg replacer I was using. So can anyone reccomed a good egg replacer to use in vegetarian cooking? Look forward to hearing what you have to say! : )
ENER G directions must be followed carefully, it has to be allowed to get kind of bubbly to work well. Otherwise the muffins, bread etc are to dense. I've read using Club Soda instead of water helps too, but I have never tried it.
But here is another way substitute for eggs.
When baking, one of the best egg replacers is to mix 1/4 cup ground golden flaxseed meal in 1/4 cup boiling water for each 1 to 2 eggs called for in recipe. The flax actually helps your baked goods to rise. This works especially well with cakes and breads.
Another
substitution that works with crisp cookies is blending 1 teaspoon baking powder with 1 Tbsp. liquid and 1 Tbsp. vinegar.
Applesauce or Bananas works but they produce a denser product than the recipe I gave to above this.http://vegetarian.about.com/od/vegetaria...
Slainté (to your health)
I've heard apple sauce works well. A lot of baking recipes can be made without egg.
I heard cornstarch and water will work or applesauce :O
When it comes to muffins, brownies and the like, I use a 1/4 to 1/2 a cup of unsweetened applesauce. It usually fits in well and binds everything well. In fact that's an old "Dieter's Secret" and it's part of the cholesterol-free instructions on many brownie mixes.
Otherwise, I usually make my own egg replacements. It depends what the egg is there for in the recipe - for instance if it is as a binding agent, I have found it just as easy to use agar-agar and some water or some other thickening or binding agent.
If the egg is the centerpiece of the recipe, I use tofu. You can crumble and sautée tofu with veggies and spices and nutritional yeast and make a nice scrambled egg alternative. You can also use crumbled tofu and spices and vegan mayo alternative to make an eggless egg salad.
This site explains how to cook without eggs:
http://www.pcrm.org/health/veginfo/vsk/w...
I personally like EnerG Egg Replacer the best.
Egg replacer (like ener-G?) and Basic list
I haven't tried making a cake with this, but I find that the egg replacer of ...
1 teaspoon baking powder
1/2 teaspoon of baking soda
2 tablespoons flour
3 tablespoons water
Works really well in cookies. I have it listed as good to use in cakes as well. Mix all of those things together for one egg, simply double or triple for more eggs. The best vegan cake I have ever had though replaced egg with applesauce, but it was also an apple spice cake. I heard 1/4 cup per egg works, but you may want to look that up.
~1/4 cup of applesauce, mashed banana, mashed pumpkin, or mashed potato with 1/4 teaspoon of baking soda added (otherwise the product tends to be heavy) (I would recommend using applesauce if you do not want the pumpkin or banana taste in your baked good).
~ 1/4 cup of soy yogurt
~2.5 Tablespoons of Ground Flaxseeds immersed in 3 Tablespoons of water, until slightly gelatinous
~ 1/4 cup of blended silken tofu
~ 1.5 Tablespoons of Ener-G Egg Replacer plus 2 Tablespoons of Water
~ 1 Tablespoon of Baking Powder, 1 Teaspoon of Baking Powder, 1 Tablespoon of Flour, and 2 Tablespoons of Water
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Here are some links to info on egg substitutes..
Egg substitutes
http://www.celiac.com/st_prod.html?p_pro... (flax seed or Ener G..and use of almond flour with Ener G)
http://www.vrg.org/nutshell/vegan.htm#eg... (egg substitutions)
http://www.theppk.com/veganbaking.html (egg substitutions )
http://www.chooseveg.com/recipe_tips.asp (egg substitutions)
http://vegweb.com/index.php?PHPSESSID=dc... (vegan substitutions)
http://www.veganrepresent.com/forums/arc... (several egg substitutes, flax seed and eggless baking)
http://www.veganrepresent.com/forums/arc... (flax eggs)
http://www.bellybytes.com/recipes/flaxse... (about flax seeds)
http://www.chooseveg.com/flax-smoothie.a... (blueberry flax banana smoothie video and how to make flax eggs substitute toward the end of video)
http://nccam.nih.gov/health/flaxseed/ind... (flaxseed info)
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
? 50 ml white sauce
tips on raising agents...
? use self raising flour
? add extra oil and raising agent (e.g. baking powder)
? use about 2 heaped tsp baking powder per cake
? instead of baking powder, use ? tsp bicarbonate of soda and 1 dssp cider vinegar (good for chocolate cakes)
? try sieving the flour and dry ingredients, then gently folding in the liquid to trap air
alternative binding agents...
? soya milk
? soya dessert (vanilla, chocolate, strawberry...)
? custard (see below)
? mashed banana
? plain silken tofu
? soya cream
? sweet white sauce (soya milk, vegan margarine, sugar and cornflour)
? agar agar
RECIPES
Batter For savoury pancakes or deep frying combine soya flour, wholemeal flour, vegetable oil, soya milk, baking powder and salt. For sweet pancakes, omit the salt and baking powder. Use as normal battter (will keep for 1-2 days in fridge). See our pancake recipe just down the page.
Burgers won't fall apart without the egg. Use gravy, mashed potato, oil or yeast extract (e.g. Marmite or Natex) mixed with a little hot water to add moisture. Add breadcrumbs, flour or oats for a drier texture. See recipe on page 3.
Custard Follow your usual recipe, but use soya milk and check the custard powder is vegan. Add a little vanilla essence to taste. Try our delicious chocolate banana custard cake on page 5.
Glazes Brush with soya milk.
Mousse Use agar agar (1 tsp will set 1 pt of liquid to jelly — use slightly less for a mousse). Make your own creamy desserts using plain silken tofu, golden or maple syrup and a flavouring such as chocolate or lemon.