Guest guest Posted February 15, 2003 Report Share Posted February 15, 2003 , " Pixx " <lists@p...> wrote: > Thanks!! I am really glad to see this..........I have been afraid to try, > due to the fact that the package of EnerG states that it works well in > *most* recipes. And one person on another list stated that they had > problems several times with a batch of brownies........have you > made brownies? > I *used* to bake a lot........it will be fun to get back into it! > Pixx Brownies? Hmmmm...were they too dry, or too soft? The most recent ones I made were a vegetarian recipe that actually called for tofu...I can post it, if you like. Anyway, I have this list of egg- replacers, which I stole from another group quite a long time ago. I keep it in my cookbook for reference. If you bake/cook alot, maybe you will find it handy: Eggs have two important functions in recipes. First, because the protein in eggs coagulates upon heating, they help to thicken mixtures and hold them together. Second, eggs help to leaven baked goods, which makes them lighter and fuller. Eggs also add some moisture to these baked goods. If the recipe calls for one or two eggs, and don't require a great deal of leavening, just leave them out, adding a couple of extra tablespoons of water or other liquid called for in the recipe for each egg to maintain the intended moisture content . If more than two eggs are called for, substitute one of the following for each egg: ¥ 1 ounce (2 tablespoons) pureed soft tofu ¥ Use 1/4 cup mashed banana, applesauce, pureed prunes, pumpkin, or appropriate other fruit to replace the moisture of one egg and make a product somewhat tender. When using fruit to replace the egg in baked goods, try adding an extra half teaspoon baking powder for each egg omitted. ¥ Flour-baking powder mixture: for one egg, mix 2 tablespoons white flour, 1/2 tablespoon vegetable oil, 2 tablespoons water, 1/2 teaspoon baking powder. ¥ 2 tablespoons cornstarch ¥ 1 heaping tablespoon soy flour mixed with 2 tablespoons water ¥ 1 tablespoon flaxseeds pureed in a blender with 1/4 cup water ¥ Commercial egg replacer: This is a powdered mixture of potato starch, tapioca flour, and leavening agents; sometimes results are dry, experiment to find right combination of egg replacer and liquid To replace eggs that are used for binding, such as in burgers or loaves, try: ¥ Mashed potato ¥ Mashed banana ¥ Flour, matzo meal, or quick-cooking rolled oats (use sparingly; they can give your burger or loaf a heavy, dense quality) ¥ Cooked oatmeal ¥ Fine bread crumbs, moistened ¥ Tomato paste, thinned just a bit with water (not too much water, or it will lose its capacity to hold the recipe together) ¥ Tahini, mixed with a little bit of tomato paste ¥ Four ounces of soft tofu pureed with 1 to 2 tablespoons white flour ¥ Thickened white cream sauce made from flour, margarine, and soy, rice, or oat milk Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 15, 2003 Report Share Posted February 15, 2003 Thanks for posting this list, Cheryll. I just went and copied it into our files section and made a 'kitchen tips' folder. I hope to put more of our member's wonderful ideas in there so we can reference them easily when we have questions like these. ~ PT ~ We would often be ashamed of our finest actions if the world understood all the motives which produced them. -Duc de La Rochefoucauld, writer (1613-1680) ~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~~~~~~~~~~~~~~~~~~~~~~~~> , " cheryll <naturalist_44240> " <naturalist_44240> wrote: I have this list of egg- > replacers, which I stole from another group quite a long time ago. I > keep it in my cookbook for reference. If you bake/cook alot, maybe > you will find it handy: Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 15, 2003 Report Share Posted February 15, 2003 Thanks for all these! many I had never heard of! As for the brownies, I have no idea what happened~ only that it was stated that they were " ruined " , and " so much waste " . As for the brownie recipe that you have, if you thought it was a good one, YES! please do post it! Thanks! Pixx On 15 Feb 2003 at 11:49, cheryll naturalist_44240@yaho wrote: > , " Pixx " <lists@p...> wrote: > > Thanks!! I am really glad to see this..........I have been afraid to > try, > due to the fact that the package of EnerG states that it works > well in > *most* recipes. And one person on another list stated that > they had > problems several times with a batch of brownies........have > you > made brownies? > I *used* to bake a lot........it will be fun > to get back into it! > Pixx > > Brownies? Hmmmm...were they too dry, or too soft? The most recent > ones I made were a vegetarian recipe that actually called for tofu...I > can post it, if you like. Anyway, I have this list of egg- replacers, > which I stole from another group quite a long time ago. I keep it in > my cookbook for reference. If you bake/cook alot, maybe you will find > it handy: > > > Eggs have two important functions in recipes. First, because the > protein in eggs coagulates upon heating, they help to thicken mixtures > and hold them together. Second, eggs help to leaven baked goods, which > makes them lighter and fuller. Eggs also add some moisture to these > baked goods. > > If the recipe calls for one or two eggs, and don't require a great > deal of leavening, just leave them out, adding a couple of extra > tablespoons of water or other liquid called for in the recipe for each > egg to maintain the intended moisture content . If more than two eggs > are called for, substitute one of the following for each egg: > > ¥ 1 ounce (2 tablespoons) pureed soft tofu > ¥ Use 1/4 cup mashed banana, applesauce, pureed prunes, pumpkin, or > appropriate other fruit to replace the moisture of one egg and make a > product somewhat tender. When using fruit to replace the egg in baked > goods, try adding an extra half teaspoon baking powder for each egg > omitted. ¥ Flour-baking powder mixture: for one egg, mix 2 tablespoons > white flour, 1/2 tablespoon vegetable oil, 2 tablespoons water, 1/2 > teaspoon baking powder. ¥ 2 tablespoons cornstarch ¥ 1 heaping > tablespoon soy flour mixed with 2 tablespoons water ¥ 1 tablespoon > flaxseeds pureed in a blender with 1/4 cup water ¥ Commercial egg > replacer: This is a powdered mixture of potato starch, tapioca flour, > and leavening agents; sometimes results are dry, experiment to find > right combination of egg replacer and liquid > > To replace eggs that are used for binding, such as in burgers or > loaves, try: ¥ Mashed potato ¥ Mashed banana ¥ Flour, matzo meal, or > quick-cooking rolled oats (use sparingly; they can give your burger or > loaf a heavy, dense quality) ¥ Cooked oatmeal ¥ Fine bread crumbs, > moistened ¥ Tomato paste, thinned just a bit with water (not too much > water, or it will lose its capacity to hold the recipe together) ¥ > Tahini, mixed with a little bit of tomato paste ¥ Four ounces of soft > tofu pureed with 1 to 2 tablespoons white flour ¥ Thickened white > cream sauce made from flour, margarine, and soy, rice, or oat milk > > > > > Quote Link to comment Share on other sites More sharing options...
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