What is a better egg replacer in baking?!
What is a better egg replacer in baking?
Ener-G egg replacer or A flax egg.
I just heard that flax gets gooey or gels when you add warm water then let it sit for a couple of minutes and that sounds more egg-like.
Answers: Ener-G is better, best is Ener-G whipped into your liquids and a small amount of Xanthan gum mixed into the drys (1/8th tsp per cup of dry ingredients). The combo give you the lift of Ener-G with the binding of Xanthan! Another advantage to them is that they're tasteless. I've done blindfold tests with someone that said they didn't like the 'taste' of Ener-G and when they couldn't see what was plain water and what had Ener-G in it they said the water was the Ener-G. What it seems people don't like about the taste of things baked with it is that your basic flavorings aren't masked by the (IMHO) nasty taste of egg! That *does* mean you don't want to 'cheap out' on your flavorings (like using imitation vanilla instead of the read deal).
Flax works, but I'm not a fan of it for several reasons. Many people dislike the taste it imparts and in many items flax leaves a gritty texture no matter how finely you powder the seeds. My major problem with flax is that I've run across folks that are allergic to flax! It's been such a small part of the western diet that people don't even know they have a problem with flax until (worst case) they're lying on the floor waiting for EMT's or (not quite so bad) at their doctor scratching their skin off. Last year I thought I'd killed someone, so flax is *totally* out of the picture as an egg replacement for me!
I've NEVER seen (or heard of) anyone reacting to Ener-G or Xanthan gum!
If you're nervous about using Ener-G and/or Xanthan because they're 'strange powders'<g> try using Okra instead! An okra pod (or frozen equivalent (not battered okra please<VBG>)) mixed with a 1/3rd cup water works the same as flax. Don't forget to strain the okra out of the gooey liquid<LOL>. Source(s):
In no way should this answer be construed as revealing any trade or industry secrets. I have had far better luck using Ener-G than flax. It binds my baking together much stronger than the flax option. Here are several things you can substitute...
Egg 1 whole (3 tablespoons or 1.7 oz)
2 1/2 tablespoons of powdered egg substitute plus 2 1/2 tablespoons water
OR 1/4 cup liquid egg substitute
OR 1/4 cup silken tofu pureed
OR 3 tablespoons mayonnaise
OR half a banana mashed with 1/2 teaspoon baking powder
OR 1 tablespoon powdered flax seed soaked in 3 tablespoons water
Bert I've always had good luck with Ener-G Egg Replacer. But some people like the flax egg or silken tofu. Use whatever works for you. What you use depends on the role of the egg (usually either leavening or binding) in your baking and what kind of result you want.
Flax seeds work best when the nutty taste won't overwhelm your recipe. Pancakes, bran muffins and oatmeal cookies work well. Silken tofu works best for brownies and other dense, moist items. Ener-G egg replacer may have a chalky taste in some foods and works best in cripsy cookies. Half a banana works in food where the banana flavor won't intrude; they hold air bubbles and give a moist texture. Soy yogurt can be used in quick breads, muffins and cakes. It might take a little experimentation to hit on the perfect replacement.