what can you substitute for eggs when cooking?I'm snowed in?

Question

i have jiffy mixes and no eggs, would applsauce work? or anything work. thank you

Answer 1

applesauce or mayonnaise or a combination of the two.

Answer 2

There is an egg substitute at your large local grocery store. It's usually in the dairy section and if you can't find it ask. It comes in a little cardboard container like a small carton of milk. I'm sorry, can't remember the name of it, but it's in your dairy section.

If you are not allergic to eggs, please stick with eggs
Condensed milk is a good substitute for eggs. half tin condensed milk for every 2.5 cups of flour used in the recipe. 1 egg = 1 heaped tablespoon soya powder or 1/4 cup tofu 1 egg = 2 heaped tbsp potato starch or arrowroot powder

Also 2 tbsp of baby applesauce....it acts as a binder and keeps it moist.
You can also try a cup of soymilk instead of an egg. or using one banana and half a cup of soymilk

Eggs function in a cake is as leavening agent and emulsifier. so the best substitue in this case would be
1 Egg- 2 tbsp. flour 1/2 tbsp. butter 1/2 tsp. baking powder 2 tsp. water

Answer 3

Eggs: 1/4 cup of artificial egg product equals one whole egg

Answer 4

Did you try mayonaise? Sometimes it works in place of oil, so it might work for eggs.

Answer 5

unless you have dried egg then there is nothing that really works sorry

Answer 6

Egg Substitutes
Source:Diane Hartman, The Food Allergy Kitchen Cookbook & Miss Roben's

Any of the following recipes are equivalent to 1 large egg. When replacing eggs, it is critical to determine first the function of the egg in the recipe as eggs can serve many functions (i.e. binder, leavening agent [for rise], emulsifier, etc.) An egg replacement that works well in one application may not work well in a different application. MOST recipes or mixes requiring 1-2 eggs are in most cases using the egg to provide binding, moisture, and/or emulsifying properties. In these cases most any recipe below will suffice. Recipes or mixes calling for 3 or more eggs typically are using the eggs to provide leavening or rise, in addition to the other functions. These recipes need some kind of baking powder or baking soda and acid to work properly. See http://www.allergygrocer.com/id884.html for more details.

Please note: the below egg recipes using baking powder and/or baking soda require you bake the product immediately afterwards.

Allergen Note : Most Egg '' substitutes" sold in supermarkets contain real egg products and should not be confused with true egg replacements that are totally free of egg.

For egg white substitute : omit oil or other fat suggested from below recipes :

BINDING:

1 tablespoon unflavored unsweetened gelatin dissolved in 1 tablespoon cold water + 2 tablespoons boiling water (beat until foamy and thickened)

1 /4 cup banana or other fruit puree (whipped or beaten)

1 /4 cup firm, drained tofu (whipped in blender or beaten prior to adding to recipe)

1-1/2 teaspoons of Ener-G Foods Egg Replacer + 2 tablespoons lukewarm water (increase the amount of Egg Replacer powder to 1 heaping tablespoon for any wheat-free recipes)

LEAVENING:

1-1/2 teaspoons of Ener-G Foods Egg Replacer + 2 tablespoons lukewarm water (increase the amount of Egg Replacer powder to 1 heaping tablespoon for any wheat-free recipes)

1 tablespoon ground flaxseed meal + 3 tablespoons water + 1 tablespoon mild flavored cooking oil + 1 teaspoon low sodium baking powder + 1 teaspoon tapioca or potato starch or corn starch. Combine all ingredients using a whisk in a medium sized bowl, to allow room for the ingredients to expand. Allow mixture to stand five minutes, whisk again and then add to recipe.


1/ 4 teaspoon agar powder + 1 /4 cup lukewarm water + 1 teaspoon low sodium baking powder . Whisk all ingredients together well before adding to recipe .


1 / 2 tablespoon agar flakes + 1 / 4 cup water + 1 teaspoon low sodium baking powder- In a large microwave safe container, combine water and agar with top on cook on high in microwave for 45 seconds. Carefully remove container from microwave and whisk baking powder into mixture. Use caution, the baking powder causes a rapid expansion of the liquid and has a tendency to foam over.

1 tablespoon flaxseed meal + 3 tablespoons lukewarm water . Combine ingredients in sauce pan over medium heat and bring to a boil. Remove from heat and whisk mixture together bringing to a white froth. Allow mixture to stand for 3-5 minutes, or until gels together. Strain to remove particles, if desired.

2 tablespoons liquid [room temperature water or milk or substitute] + 1 tablespoon potato starch OR tapioca starch + 1 /2 tablespoon shortening + 3 /4 teaspoon low sodium baking powder


1 tablespoon any mild flavored oil + 1 tablespoon apple cider or wine vinegar or lemon juice + 1 teaspoon low sodium baking powder + 1 teaspoon potato starch or cornstarch or arrowroot + enough carbonated water[plain soda water) to equal a total of 1 /4 cup . Combine all ingredients in a medium size bowl to allow room for the ingredients to increase in volume as baking soda and vinegar react. Whisk, then add per mix or recipe instructions.

http://www.missroben.com/id1142.html