I am allergic to eggs (and three times as allergic to the white as the yolk so substituting that really can't be done), and I deal with it, but, as the holidays approach, I really miss baking a few treats once in a while. I've tried various replacements ... and thrown a lot of food in the trash when it came out flat or runnny or whatever. So, I'm looking for people who truly have made items minus eggs that have come out just fine. I've tried substitutes with pancakes, too, and only end up with a runny mess that I scrape out of the pan. I figured this might be a great forum to ask this; thanks so much for your help.
2007-10-03 07:55:38 · 9 answers · asked by kiaradaze 2 in Food & Drink ➔ Vegetarian & Vegan
Sorry, forgot to mention I'm also allegedly allergic to soy. (bummer, as I like tofu) So all those related products are out. I tried the Ener G egg replacer and still had problems. It didn't seem to work at all, and I followed directions. That's why this began to seem so hopeless!
2007-10-03 15:50:37 · update #1
2 tbsp corn starch = 1 egg
2 tbsp arrowroot flour = 1 egg
2 tbsp potato starch = 1 egg
1 heaping tbsp soy powder + 2 tbsp water = 1 egg
1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.
1 banana = 1 egg in cakes.
2007-10-03 08:01:59 · answer #1 · answered by N323 4 · 3⤊ 1⤋
use flax seed and water as an egg substitute when baking.
1 tablespoon flax seeds
3 tablespoons water
Let stand a few minutes to thicken to a consistency like egg white. Strain seeds and use liquid. or
simply use a quarter cup of buttermilk for each egg used to the maximum of two eggs. In place of the water and vinegar that is used in the crazy or whacky chocolate cake I use buttermilk. The cake rises better and is lighter in texture. I have also replaced the eggs in a banana loaf and it came out light and delicious with no problems in rising. The buttermilk is however acidic so I use it mostly in recipes that have baking soda rather than baking powder. If a recipe has baking powder and baking soda I increase the baking soda a little and decrease the baking powder.
Here is one recipe:
WACKY CAKE
1 cup white sugar
1 1/2 cups flour
1/2 tsp salt
1/4 cup cocoa
1 tsp soda
1 TBLS vinegar
1 tsp vanilla
1/2 cup salad oil
1 cup cold water
Mix all ingredients together til smooth.
Bake in 8X8 sprayed cake pan at 350 for 30-35mins.
Cup cakes bake 350 degree for 14-15 mins.
I usually double recipe and use 9X13 pan, or two round pans, or get 1 1/2 dozen cupcakes.
2007-10-03 08:05:45 · answer #2 · answered by Anonymous · 0⤊ 1⤋
The Post Punk Kitchen is an all-vegan (no animal products, including eggs) online forum with a large emphasis on baking. They constantly make all sorts of delicious, egg free baked goods, and then post pictures so you can see how everything turned out. As a bonus, they are really nice people and will help you with any questions you have. Good luck!
2007-10-03 08:04:45 · answer #3 · answered by ? 4 · 2⤊ 0⤋
Don't even think about Egg Beaters as those are actual eggs.
Ener-G Egg Replacer is a powdered mix of starches and leaveners. You use 1/2 tablespoon of the powdered mix and 2 tablespoon of water per egg. Mix it BEFORE adding it to your batter.
"Vegan With a Vengeance" by Isa Chandra Moskowitz has a good list of egg substitutes to use in baking.
2007-10-03 14:12:58 · answer #4 · answered by VeggieTart -- Let's Go Caps! 7 · 1⤊ 0⤋
You don't have good luck with egg-beaters and stuff like that? How odd! I've never had any problems with them! You could maybe try whipping them with an electric mixer, maybe they would fluff up a little and not be so runny. Or adjust your recipes. Maybe less egg substitute, or more dry ingredients?
I know you can substitute mayonnaise for eggs, so you should be able to sub Miracle Whip. Does that contain eggs? If not, that might do the trick for you. I'm not promising, just an idea! If you have an allergist, ask him or her what you could use that might work. They should know. Good luck!
2007-10-03 08:08:29 · answer #5 · answered by baymast13 7 · 0⤊ 1⤋
Lecithin is a substitute used in commercial baking, ask a health food company like Vitamin World about it or a commercial company like Rich's they have a great custome 800 number. look for recipes w/o eggs
Good luck
2007-10-03 08:01:37 · answer #6 · answered by frank 5 · 0⤊ 0⤋
I use 1/2 cup silken tofu for each egg called for.
2007-10-03 07:59:23 · answer #7 · answered by Gretchen G 3 · 0⤊ 0⤋
I use silken tofu, I experiment by tasting the batch (yummy)
2007-10-03 08:10:14 · answer #8 · answered by divinity2408 4 · 1⤊ 0⤋
use corn starch and water mixed together
2007-10-03 08:03:16 · answer #9 · answered by Anonymous · 0⤊ 1⤋