by S B » Wed Nov 29, 2006 5:15 pm
These came from the Fatfree Vegan site.
To Replace Eggs in Baking
Eggs are used in baking for leavening and for binding. The type of substitute you need depends on how the eggs are used in the original recipe and on how many eggs are used. Flat foods such as pancakes do not always depend on the eggs for leavening, and often you can omit the eggs completely and just add a tablespoon of water per egg or one of the binder ingredients listed below. If you are unsure whether or not eggs are used for leavening, you can always err on the side of caution and add an extra 1/4 teaspoon of baking powder to the recipe.
When a recipe calls for three or more eggs, as many cake recipes do, the eggs provide substantial leavening and need to replaced with something equally leavening. In many cases, the results of using egg replacers for more than three eggs will not be satisfactory.
The following are substitutes for one egg:
A flax seed mixture : Mix 15 mL (1 Tbsp.) flax seed meal (ground flax seeds) with 45 mL (3 Tbsp.) water in a blender to substitute for one egg. This acts as a good binder in recipes.
Half a small banana, mashed, is a good binder. Gives pancakes, muffins, and quick breads a subtle banana flavor.
1/4 cup of any kind of tofu blended with the liquid ingredients in the recipe acts as a binder. Light or reduced-fat tofu cuts down on the fat and calories in the finished product.
1/4 cup of applesauce, canned pumpkin or squash, or pureed prunes are binders. These give baked goods a heavier texture, so you may want to add an extra 1/2 tsp. of baking powder. They can also flavor the finished product, so use with caution.
Use an egg-replacer powder such as Ener-G to replace the eggs in baked goods. 1-1/2 teaspoons mixed with 2 tablespoons of water.
Here's another Ener-G type egg replacer: Mix together 1 tsp Baking Powder, 1/2 tsp Baking Soda, 2 Tbsp Flour, 3 Tbsp Water
A heaping tablespoon of soy flour or bean flour mixed with a tablespoon of water. This mixture works similarly to vegetarian egg replacer.
2 tablespoons of cornstarch beaten with 2 tablespoons of water. This, too, works much like vegetarian egg replacer.
In any recipe where the eggs are used for leavening, consider increasing the amount of baking powder or baking soda called for while using one of the binders. Do this with caution, as too much leavening can affect the taste and the consistency of baked goods.
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I believe we McDougallers can have a loud enough voice to influence enough people to cut back on livestock consumption/farming that we CAN have a positive impact on global warming -- if we REALLY try!
