by vgnwitch » Sun Nov 26, 2006 5:15 pm
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.
When you trust your television, what you get is what you got. 'Cause when they own the information, they can bend it all they want. ~ John Mayer