egg replacement? A handy list

[Guest guest]

I copied this from a vegetarian group sometime last year. I keep it

handy when I need to find a replacement for eggs. Sometimes I use

the powdered EnerG egg replacer, but sometimes something else works

better and has more nutrition:

 

 

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

[Guest guest]

I find that the flax seed trick works well...

*Chana*