Baking with Egg Substitutions

[Guest guest]

Lesson in baking without eggs:

 

Eggs can: Bind, leaven, or moisturize baked goods

 

***Eggs are BINDERS when recipe has a fair amount of leavening

(baking powder, baking soda, yeast), but just one egg

 

Instead of 1 egg as BINDER:

 

1/4 cup silken tofu blended very smooth with recipe liquid

or

3 tbsp. fruit, vegetable puree or baby food

or

1 tsp. of whole flaxseeds, pulverized in coffee grinder or blender.

Simmer with 1/3 cup water for 3-5 minutes, until consistency of eggs.

Cool.

 

 

***Eggs are leavening agents if there are no other ingredients to

cause rising.

Instead of 1 egg as leavening agent:

 

-1 1/2 tsp of Ener-G egg replacer dissolved in 2 tablespoons of water

 

 

-Replace liquid in recipe with thinned soy yogurt. Replace baking

powder wit 1/4 as much baking soda

 

 

*** Eggs are moisturizers if there are leavening agents in the

recipe, but not much water or other liquids

 

Instead of 1 egg as a moisturizer:

 

- 2 tablespoons fruit juice, nondairy milk, or water

Add 25-50% more leavening. Bake items slighly longer

 

- 1/4 cup pureed fruit such as apples, pears, bananas, prunes etc

add 25-50% more leavening. Bake items slightly longer

 

**each substitute produces variations in colour, flavour, and texture

of baked goods

 

Some experimentation may be necessary to achieve the desired results:)

 

Egg Free baking, may be heavy & dense.

 

Read all labels before using substitutes.

 

Happy Baking!