Baking: vegan egg replacements?

Question

So I've heard that mixing ground flax seed with water is a good egg replacement for baking. Is this true, and what are the mixing proportions?

What else replaces eggs? Specifically, how can I replace the texture and help things rise?

Answer 1

Eggs are generally used to thicken recipes instead of helping them rise (like yeast).

Anyway, this should help.

From "Vegan with a Vengence" by Isa Moskowitz

1 tbsp. ground whole flaxseeds (or 2 tbsp. pre-ground flaxseeds) + 3 tbsp. water = 1 egg

1/4 cup blended silken tofu = 1 egg

1/2 banana blended = 1 egg

1/4 cup soy yogurt = 1 egg

1 1/2 tbsp. Ener-G Egg Replacer + 2 tbsp. water = 1 egg

Answer 2

I tried that but it only works with some things. Frying with flax does NOT work. It becomes slimy. Tofu has more the consistency of whole eggs. I use that in place of eggs. Like omelets. Also quite a few others. So for baking, yes flax works when mixed at the same uniformity or consistency as an egg. Coffee grinders will grind the seed well. Rise is also accomplished with baking soda, baking powder, and yeast. Egg whites trap air when whipped. and rise when the gas expands during cooking. But anything that swells or traps gas causes expansion. Crumbs or finely ground meal. The white of the egg is a completely different substance from the yolk. I use red palm oil for a yolk texture, it is a saturated fat without cholesterol. Just try different things with regard to the type of cooking and some might work better. I find new things every month.

Answer 3

I use a half a banana and a 1/4 tsp of baking soda. Mash the banana and mix in the powder, and this works well for cakes and stuff. You can also use applesauce, purreed peach, or avocado (good for "fluffy" casseroles or what have you, savory dishes...).

I have not heard of flax seed/water egg replacement, though that sounds interesting. I will look into that one.

Answer 4

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

Answer 5

I usually go the Ener-G Egg Replacer route. If you use that, you want to mix the replacer with the water before you add it to the batter.

You can also find recipes that are written without eggs.

Answer 6

http://vegetarian.about.com/od/vegetarianvegan101/f/eggsubstitute.htm
Everything you ever wanted to know about egg replacement.

Answer 7

I don't think eggs "help things rise." Not sure, but don't think so.