what is the food substitute for an egg?

Question

i want corn muffins

i just dont have an egg

Answer 1

http://www.pioneerthinking.com/eggsub.html

Answer 2

I think the first response is priceless.

I actually bought a greeting card that said on the front of it:

MY COOKBOOK INDEX SAID THAT IF I DON'T HAVE AN EGG I CAN USE TWO EGG YOLKS.

Then on the inside of the card it said:

I DON'T THINK MY COOKBOOK UNDERSTANDS MY PROBLEM.

So...in short, if you're outta eggs and you want corn muffins, you're screwed. There are mixes that contain powdered egg and all you do is add water. That won't help you tonight but you can get some the next time you are at the store.

Answer 3

Other Egg Replacement Options
• 1 egg = 2 Tbsp. potato starch
• 1 egg = 1/4 cup mashed potatoes
• 1 egg = 1/4 cup canned pumpkin or squash
• 1 egg = 1/4 cup puréed prunes
• 1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder
• 1 egg = 1 Tbsp. ground flax seed simmered in 3 Tbsp. water
• 1 egg white = 1 Tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped again
Egg Replacement Tips
• If a recipe calls for three or more eggs, it is important to choose a replacer that will perform the same function (i.e., binding or leavening).
• Trying to replicate airy baked goods that call for a lot of eggs, such as angel food cake, can be very difficult. Instead, look for a recipe with a similar taste but fewer eggs, which will be easier to replicate.
• When adding tofu to a recipe as an egg replacer, be sure to purée it first to avoid chunks in the finished product.
• Be sure to use plain tofu, not seasoned or baked, as a replacer.
• Powdered egg replacers cannot be used to create egg recipes such as scrambles or omelets. Tofu is the perfect substitute for eggs in these applications.
• If you want a lighter texture and you’re using fruit purées as an egg substitute, add an extra 1/2 tsp. baking powder. Fruit purées tend to make the final product denser than the original recipe.
• If you’re looking for an egg replacer that binds, try adding 2 to 3 Tbsp. of any of the following for each egg: tomato paste, potato starch, arrowroot powder, whole wheat flour, mashed potatoes, mashed sweet potatoes, instant potato flakes, or 1/4 cup tofu puréed with 1 Tbsp. flour.

Answer 4

Whole uncooked1 large (3 tbsp) = 3 tbsp and 1 tsp thawed frozen egg OR 2 1/2 tbsp sifted dry whole egg powder and 2 1/2 tbsp lukewarm water OR 2 yolks and 1 tbsp water (in cookies) OR 2 yolks (in custards cream fillings and similar mixture) OR 2 whites as a thickening agent

Answer 5

This recipe was in an old cookbook --
2 T milk or water
2 T flour
1/2 t baking powder
1/2 T shortening
All of the ingredients above may be added separately to those required in your recipe.

Answer 6

Are you allergic to eggs or just want a lowfat, low cholesterol substitute?

If it's just the cholesterol, use egg whites instead of the whole egg.

If it's allegeries or you are a vegan, here's a web site.
http://www.pioneerthinking.com/eggsub.html

Answer 7

1/2 mashed banana or 1/4C apple sauce = 1 egg

Answer 8

I think you can use flax-seed meal mixed with water to substitute for an egg, but how likely are you to have flax-seed meal?

Answer 9

egg substitutes