How to substitute for eggs.
I searched the internet and found ways to subtitute for eggs which have worked using extra baking powerder and or flaxeed and water, and I'll post... but a few weeks ago I accidentaly came across a box of Egg Replacer.... I don't even know where to find it yet in the supermarket, as it was stuck on a shelf in totally the wrong spot.
It is Egg Replacer A Culinary Egg Substitute made by Ener G
1 egg = 1 1/2 tsp of egg replacer plus 2 Tbs of water
When searching for my ratios again, as my notes have disappeared I came across a great chart on vegweb.com I see some of the substitutions use bananas and/or applesauce, which is what I have used to replace oil and not the eggs themselves.
Egg Substitutes
A popular egg substitute is Ener-G Ener-G Egg Replacer, which is make from potato starch, tapioca flour, leavening agents (calcium lactate , calcium carbonate, and citric acid) and a gum derived from cottonseed. Its primarily intended to replace the leavening/binding characteristics of eggs in baking, but it can be used for nonbaked foods and quiches.
Egg Substitutions
Baking Powder & Baking Soda:
1 egg = 1-1/2 tablespoons baking powder + 1-1/2 tablespoons warm water + 1-1/2 tablespoons oil (use: leavening)
1 egg = 1-1/2 tablespoons baking powder + 1 tablespoon warm water + 1 tablespoon apple cider vinegar (use: leavening)
1 egg = 2 teaspoons baking soda + 2 tablespoons warm water (use: leavening)
1 egg = 2 teaspoons baking soda + 2 tablespoons warm water + 1/2 teaspoon oil (use: leavening)
1 egg = 1 teaspoon baking powder + 1 teaspoon vinegar (use: leavening)
Flour:
1 egg = 1 teaspoon soy flour + 1 tablespoon water (use: binding + moisture)
1 egg = 3 tablespoons water + 3 tablespoons flour + 1-1/2 teaspoons vegetable shortening, + 1/2 teaspoon baking powder (use: leavening)
Fruit:
1 egg = 1/4 cup applesauce or pureed fruit (use: binding and moisture)
1 egg = 1/4 cup pumpkin puree or squash puree (use: binding and moisture)
1 egg = 1/4 cup apricot or prune puree (use: binding and moisture)
1 egg = 1/2 mashed banana (use: binding and moisture)
1 egg = 1/2 mashed banana + 1/4 teaspoon baking powder (use: leavening)
Nuts & Seeds:
1 egg = 3 tablespoons nut butter
1 egg = 1 tablespoon ground flax seed + 3 tablespoons hot water (let stand 10 minutes; use: binding and moisture)
1 egg = 3 tablespoons ground flaxseed + 1/8 teaspoon baking powder + 3 tablespoons water (let stand 10 minutes; use: leavening)
1 egg - 1 teaspoon psylium seed husk+ 1/4 cup water (let stand 5 mintues; use: binding and moisture)
Soy:
1 egg = 1-1/2 tablespoons lecithin granules + 1-1/2 tablespoons water + 1 teaspoon baking powder (use: leavening)
1 egg = 1/4 cup silken tofu (use: binding and moisture)
Starch:
1 egg = 2 tablespoons arrowroot + 1 tablespoon water (use: binding and moisture)
1 egg = 2 tablespoons corn starch + 1 tablespoon water (use: binding and moisture)
1 egg = 2 tablespoons potato starch + 1 tablespoon water (use: binding and moisture)
1 egg = 1-1/2 teaspoon Ener-G Egg Replacer + 2 tablespoons warm water (whisk to froth; use: leavening)
1 egg = 1-1/2 teaspoon tapioca/corn starch + 1-1/2 teaspoon potato starch + 1/8 teaspoon baking powder + pinch xanthan gum + 3-1/2 tablespoons water + 1 teaspoon oil (whisk to froth; use: leavening)
Other:
1 egg = 1 teaspoon yeast dissolved in 1/4 cup warm water (use: leavening)
1 egg = 3 tablespoons vegetable oil + 1 tablespoon water (use: moisture and binding)
1 egg = 3 tablespoons vegan mayonnaise (use: moisture and binding)
1 egg = 3 tablespoons mashed beans (use: moisture and binding)
1 egg = 3 tablespoons mashed potatoes (use: moisture and binding)
Egg White Substitutions
1 egg white = 1/4 teaspoon xanthan gum + 1/4 cup water (let stand 5 minutes, then whip; use: leavening)
Egg Yolk Substitutions
1 egg = 1-1/2 tablespoons lecithin granules + 2 teaspoons water (use: moisture and binding)
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