what is the alternate for egg in cakes,muffins,pudding etc.?

Answer 1

they sell that fake egg stuff in the store... but egg is good dont get rid of them....

Answer 2

When cooking at home, you can almost always omit eggs from recipes by adding 1 or 2 tablespoons of liquid to balance out the moisture content. Or you can substitute one of these egg alternatives in your recipes. Each of these replaces one egg (these substitutes may not work as well in recipes that call for more than three eggs):

1 teaspoon yeast dissolved in 1/4 cup warm water
1 1/2 tablespoons water + 1 1/2 tablespoons oil + 1 teaspoon baking powder
1 packet gelatin + 2 tablespoons warm water (don't mix until ready to use)

Answer 3

For vegans?

Ingredients (use vegan versions):

2 tablespoon water
1 tablespoon tapioca flour
1 tablespoon coconut oil (or other oil but coconut is best)
1/4 teaspoon baking powder

Directions:

Mix the flour and baking powder. Then add the oil and water and beat until it forms peaks. This is best for sweet pastries like cakes and cookies. Another option is to add a teaspoon of protein powder. This equals 1 egg. Double or triple for multiple eggs.




Or:
To use in cakes, cookies and fried vegiburgers, and most recipes, where eggs are needed.

Amount for 1 "egg"

1 Tbsp. Soyflour
Water
It's very simple, mix 1 tablespoon of soyflour with appr. 1-2 tablespoons of likely warm water.
Let it rest for about 5 minutes.

Answer 4

egg substitutes?
try any of these.they all work equally well.


* 2 egg whites. May add 1 to 3 teaspoons
vegetable oil for each yolk omitted.
* 1 egg white, 2 1/4 teaspoons nonfat
dry milk powder, and 2 teaspoons
vegetable oil (may store 1 week in
refrigerator or freezer)
* In cookies and cakes only -- use 2
tablespoons water plus 1/2 teaspoon
baking powder
* In cookie and cake recipes that call
for 2 or 3 eggs -- for each egg, use
2 tablespoons flour, 1/2 tablespoon
shortening, 1/2 teaspoon baking
powder, 2 tablespoons liquid (use
liquid called for in recipe)

Answer 5

For an egg-allergic family member I have been using Energee egg replacer for 5 years. It is a powder that you mix with water, then add to recipes.
http://www.ener-g.com/store/detail.aspx?sn=MilkAndEggSubstitutes&id=97&cat=8

Answer 6

I was going to make Jiffy cornbread one day and didn't have and egg. So I added just a 'little bit' more liquid, stirred it up and it seemed no different that regular. I thought it would be crumbly and fall apart but it was great.

Answer 7

I've always heard that you could use mayonnaise(the real kind--not salad dressing) but I don't know how it would taste.
There's an egg-like product also called "egg beaters", and one called "scramblers.
Happy Baking!!!!

Answer 8

What's wrong with eggs? You can usually pick up egg substitutes at your local supermarkets though.

Answer 9

Egg Beaters, Better N Eggs (egg whites).

Answer 10

duck eggs they are bigger and stronger in flavor also richer