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Author Topic: Sticky: Have you used any other egg substitutes?  (Read 10093 times)
Madhuram
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« on: July 12, 2009, 07:39:15 pm »

There are few other not so common egg substitutes like chia seed, okara, agar etc.  Have you used it?  If yes, tell us how do you use it, share your experience and don't forget to submit your recipes!
« Last Edit: July 12, 2009, 07:44:03 pm by Madhuram » Logged
mansisharmaramdev
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« Reply #1 on: January 28, 2010, 06:47:58 pm »

Hello,
I was wondering if someone can tell me if there is an EGG YOLK substitute.


Chocolate and caramel tartlets

12 small or 6 medium tartlet tins

Hazelnut crust:
210 g all-purpose flour
30 g hazelnuts, chopped
2 tablespoons sugar
125 g cold butter, diced
1 egg yolk
1-2 tablespoons ice cold water (optional)

Read more: http://atlantickitchen.blogspot.com/2010/01/chocolate-and-caramel-tartlets.html#ixzz0dxgw4gCl
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Madhuram
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« Reply #2 on: January 30, 2010, 05:25:40 pm »

Hi Manisha, the egg yolk acts as a binder in this recipe.  So I'm guessing cornstarch or arrowroot powder mixed with some water should do the trick.  I'm guessing a tablespoon of one of the above mixed with a tablespoon of water should be good.
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mansisharmaramdev
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« Reply #3 on: February 11, 2010, 10:16:58 am »

Hey Madhuram, Thank you so much for the solution for the recipe that I posted. I really appreciate it.
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KateDesiraeReid
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« Reply #4 on: March 04, 2010, 01:23:01 am »

Hi Madhuram, Thank you so much  for the recipe that I posted. I really appreciate it.
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bakingmama
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« Reply #5 on: April 06, 2010, 04:51:47 am »

When I first used egg substitutes I used 1/4 Cup of warm water and 1 teaspoon of yeast.  for ONE egg....I only used it for recipes with one egg.
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Madhuram
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« Reply #6 on: April 06, 2010, 03:02:05 pm »

That's new to me.  I have not tried yeast as an egg substitute.
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chinese cooking
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« Reply #7 on: February 23, 2011, 07:40:35 am »

I never used such substitutes for egg. I know using milk instead of egg that to in the baked items.
« Last Edit: February 23, 2011, 02:13:14 pm by Madhuram » Logged
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