replacing eggs w/baking soda and vinegar

[momof4]

Does anyone know of a formula for this, or for recipes when this works or doesn't work?

I love the recipes like Sandie's Quick Breads, and I did make some muffins where I replaced the egg with baking soda and vinegar (the dry ingredient amounts were similar to the 6-min chocolate cake recipe, so it was easy for me to figure out the amounts). I've found that baked goods made with Ener-G tend to come out gummy for me, and I really like the way the baking soda/vinegar recipes turn out.

So I'm wondering if there's something like, "replace one egg with 2 T vinegar and 1 tsp baking soda." Has anyone tried this?

[minirunner]

I don't have this down to an exact science yet but I have done this several times in many recipes and it turns out FABULOUS. In my pumpkin muffin recipe I believe it called for 2 eggs and I substituted 1/2 Tb. baking powder with 1 1/2 tsp. vinegar.

I also made a chocolate birthday cake and used this same formula and served it at my daughters birthday party and all the kids loved the cake. It works, I hate energ egg replacer it has a nasty flavor and texture.

Hopefully this will work for you.

[minirunner]

I forgot to mention that I use 1/3 c. applesauce to replace eggs in cookies and cakes and then use the baking soda or powder and vinegar as well. I have the BEST choc. chip cookie recipe, I'm going to try and see if I can replace the earth balance oil with wonderslim fat replacer and see if it is still good. Good luck with your cooking!

[noodle]

I make a pancake/waffle recipe from Food for Life by Dr. Neal Barnard.
It uses baking soda and vinegar. I love this recipe. But I don't know the exact equivalencies (sp?).

[vgnwitch]

I've found that one egg really doesn't make much of a difference in recipes. I usually don't bother with a replacement for one egg ... I will just add an extra 1/4 cup liquid to make up for the liquid from the egg.

For two eggs, I increase the liquid and add a bit more baking powder or the baking soda/vinegar duo.

For three eggs, I use the above formula for two eggs and whip it in the blender with a 1/4 to 1/3 cup silken tofu.

For anything over three eggs, I look for a different recipe.

I am another one who is not a fan of commercial egg replacer ... a box of that stuff sits in my pantry forever.