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Author Topic: Sticky: Want to know which is the best egg substitute?  (Read 1478 times)
Madhuram
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« on: July 12, 2009, 03:17:36 PM »

Have the following as guide while thinking of an egg substitute in a particular recipe.

If eggs are binders in a recipe, it can be replaced with Arrowroot, Soy, Lecithin, Flax seed meal/powder, Pureed Fruits or Vegetables, Silken Tofu, Unflavored Vegetarian Gelatin Powder (agar agar). The ratio is, for every egg replaced, 1/4 cup of the substitute is used.

If eggs are leavening agents, Buttermilk, Yogurt, Baking Soda, Commercial Egg Replacement Powder such as Ener-G can be used.

If eggs are moisturizers, Fruit Juice, Milk, Water or Pureed Fruit can be used.


For a comprehensive table on egg substitutes and recipes using the egg substitutes click here.

Have a recipe with eggs and want to know which egg substitute will work in that recipe? Brainstorm in this forum.

« Last Edit: July 12, 2009, 07:20:13 PM by Madhuram » Logged
jyothi
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« Reply #1 on: December 29, 2009, 12:39:37 PM »

hi I am new to this forum..(actually this is the first time I've joined any forum). My son is allergic to Wheat products . Can you give me any cake recipes without wheat products and ofcourse eggs in them.
Thanx.
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Madhuram
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« Reply #2 on: December 29, 2009, 06:19:33 PM »

Hi Jyothi, welcome to the forum.  Gluten free and egg free is pretty tough.  I have not tried cakes in this combination.  Recently I tried a cookie though, if you want.  It's a chocolate chip cookie recipe using cornmeal and rice flour and it came out very well.  You can try that if you are interested.

http://www.egglesscooking.com/2009/12/21/gluten-free-cookies-chocolate-chip/

I remember seeing few gluten and egg free recipes in a book called Sinfully Vegan.  See if you can get that book in your local library.
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honey12
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« Reply #3 on: April 12, 2010, 11:39:37 AM »

Condensed milk can also be used as egg substitute. I found it here:
http://sites.google.com/site/foodsubstitutes/home/egg-substitutes-1
« Last Edit: April 12, 2010, 11:42:34 AM by honey12 » Logged
cookpiper
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« Reply #4 on: July 09, 2010, 12:55:32 AM »

Quote
If eggs are binders in a recipe, it can be replaced with Arrowroot, Soy, Lecithin, Flax seed meal/powder, Pureed Fruits or Vegetables, Silken Tofu, Unflavored Vegetarian Gelatin Powder (agar agar). The ratio is, for every egg replaced, 1/4 cup of the substitute is used.

If eggs are leavening agents, Buttermilk, Yogurt, Baking Soda, Commercial Egg Replacement Powder such as Ener-G can be used.

If eggs are moisturizers, Fruit Juice, Milk, Water or Pureed Fruit can be used.

At long last, i found this great list of egg substitutes. Good share madhuram. Thanks.
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