Comments on: Egg Substitutes

By: rekha

rekha — Mon, 16 Nov 2009 03:28:26 +0000

hi,

one question in eggless cake baking: When must we use milk/water for baking the cake. chocolate cakes: we use water yello cake: milk…

basically whats the difference : both are egg subtitues… ????

Hi Rekha, that’s an interesting question and to tell you the truth I don’t have a proper answer. I agree with you that a lot of plain sponge cake recipes I have seen uses milk. Maybe it’s for the texture.

By: Jeff

Jeff — Sat, 24 Oct 2009 15:31:02 +0000

Hi,
Just wanted to say thanks for a great web site. I’ve been allergic to eggs my whole life and never had carrot cake (or any other cake) until last week due to your egg substitute suggestions. I’ve found that you can make perfectly good pancakes using Hungry Jack brand or others that don’t contain powdered eggs by just omitting the eggs and cook as normal.

Jeff, you’re welcome. I too make pancakes the exact same way. Though when I’m making it for my son I either add mashed bananas or unsweetened applesauce for added health benefit.

By: annupamaa

annupamaa — Sat, 26 Sep 2009 05:09:27 +0000

dear madhuram…can i substitute date puree for eggs?? and if i can what is the nmeasurement…how much puree to how many eggs?

Annu, you sure can. It’s 1/4 cup of puree for each egg to be replaced.

By: Alyssa

Alyssa — Wed, 22 Jul 2009 22:52:13 +0000

I just ran across your website when searching online for ways to make baked goods less fatening, and I must say I am very happy I did. I’m making two different types of cookies and each recipe calls for a large egg. What would be a good substitute that I would most likely be able to use for both recipes. They both contain baking soda, brown sugar, butter, and semisweet chocolate, but one also contains baking powder. Also, I’m starting to experiment with pastries and was wondering if you know any good pastry books or websites where I can get recipes.

Thanks Alyssa. I will be able to help you with the egg substitute if I see the recipe and the measurements. You can check Joy of Vegan Baking. I have tried a couple of recipes and they have turned out extremely well.

By: How to Meal Plan for a Very Limited Grain-free, Dairy-free and Egg-free Diet | Heart of Cooking

Wed, 22 Jul 2009 13:43:13 +0000

[...] if you’re used to baking with eggs or having them for breakfast. However, there are several egg substitutes you can use when you’re baking, as long as you’re not making a quiche. There are [...]

By: Bubbles

Bubbles — Sat, 04 Jul 2009 22:31:40 +0000

Thanks for some great ideas…I will be trying the club soda trick soon. I also wanted to pass along another egg sub that comes from okara (the pulp left over when making soy milk, which is easier than you might think and you don’t need a machine). You can find it dried in many Asian food stores. It adds quite a bit of lift to baked goods and can be used as an egg replacer. I also have an okara pancake recipe but it calls for wet okara…not sure how you would reconstitute it but it is surely worth experimenting with. I have also made cookies with okara as the base and they were incredibly airy and light. Anyway, here is that pancake recipe…wish I could remember wherre I found it so I can give credit…maybe okaramountain.com? It’s a great resource site.

OKARA PANCAKES
1/4 C Okara (wet and cooked)
1/4 C Cake Flour
1/2 t Baking Soda
1 t Vanilla
1/4 C Water

ps Okara is packed with protein and fiber, too.

Thank you so much Bubbles. I have never heard about okara before. It’s very new to me. Will check further.

By: Ashley

Ashley — Thu, 02 Jul 2009 20:12:53 +0000

Thank you very much for your suggestion.

By: Ashley

Ashley — Wed, 01 Jul 2009 19:10:52 +0000

I have been trying to find a proper egg substitute for pancakes and other baked goods. My fiance cannot have dairy, vinegar, or any of the store-bought replacers, and while I have tried my hardest to use the flax (1T Flax+ 3T water), it just leaves the pancakes gummy and tasting uncooked, though I know it is. I have heard many times the flax is not to be used in flatbreads or pancakes, but I figured it’s worthtrying. I’m looking into the tofu substitute. Do you have suggestions? will the tofu make it too dense or heavy for a pancake?

Ashley, why don’t you try a mix of self rising flour, applesauce or banana puree (1/4 cup measured in dry measuring cup for each egg) and some non dairy milk/water to prepare the pancake batter? I think it will be less dense than using tofu.

By: Food Blog Battle: Veggie Girl | Macheesmo

Food Blog Battle: Veggie Girl | Macheesmo — Sat, 25 Apr 2009 01:02:16 +0000

[...] did some research and found this eggless baking guide. I decided to do a mix of two different substitutions and use some banana and some silken tofu in [...]

By: Joni

Joni — Wed, 22 Apr 2009 19:19:54 +0000

ps. I’ve been cooking/baking dairy free for a long time now and I’ve never had a problem substituting the dairy. So that’s another reason I think my problem is with the eggs.