RE: Soymilk and Egg Substitutes

[Guest guest]

I use 1/4 cup (not a 1/4 pound) of tofu for 1 egg.

 

Here is the file I keep on egg substitutes:

 

Flax Eggs

 

Two parts warm water to 1 part flax seeds.

Let sit 15 minutes, then blend on high speed until flax seeds have

disappeared.

Cover and refrigerate. Will keep two weeks.

1 Tbs = 1 egg

 

Homemade “Ener-G” (egg replacer)

 

1 cup potato starch

3/4 cup tapioca flour

2 tsps baking powder

 

Mix all well.

Store in airtight container.

 

To use:

1 1/2 tsp powder + 2 Tbs water = 1 egg.

1 1/2 tsp powder + 1 Tbs water = 1 egg yolk.

 

When measuring, press powder firmly into measuring spoon.

======

1/4 cup tofu = 1 egg

1 Tbs ground flax seeds whipped into 3 Tbs water (refrigerate for 1

hour) = 1 egg

======.

For cake mixes, replace 1 egg with:

 

1 T. flour

2 T. water

½ t. double-acting baking powder rise before adding to

½ t. vegetable oil recipe

 

Whisk in small bowl and set aside to rise before adding to recipe.

 

egg replacer site:

http://home.teleport.com/~noelvn/vegan/egg_replacers.html

 

Heath food and whole food stores sell commercial egg replacers

 

there is also a great cook book for making cakes and cookies, pies,

gellos,

etc and she doen't even use enerG egg replacement and I have found it

unneccessary. It is a great product and you can make yummy food from it

but

kind of pricy. I think all it is is starches. I have used it very

happily (1

1/2 tsp of the powder with 2 TB of water mixed together replaces one

egg)

 

Here are a list of Egg replacing tips:

1) if calls for 1-2 eggs just omit and add more water for moisture

2) depending on the recipe (this gives it a sweet taste) and 1/2 banana

3) add 1/4 cup of puree(baby food works well) of sweetpotato, pumpkin,

even

carrots

4) 1 tb of garbanzo flour

5) 3tb of tapioca flour

6) 1/2 cup mushy oatmeal

7) mashed potato or even moistened potato flakes (barbara's has a good

brand

for this)

8) moistend bread crumbs

9) mashed beans

10) a dab of tomato paste

11) 3tb flax flurry (to make flax flurry 1/3 cup ground flax seeds and 1

cup

water, blended,optional to strain out seed husks)

12) 1 tb psyllium powder and 2 tb of water, mixed

13) tahini

14) nut butters

15) agar water mixture

and for lightness

1) extra cream of tarter

2)extra baking yeast

3) extra baking powder

4) extra baking soda

5) use a lighter flour or lighten the flour with pastry flour

 

Instead of geletain use agar flakes or fruit pectin

I've been using pureedtofu

> as a replacement for eggs in baking. What other alternativesare out

> there?>>>

> Here are some good links to give you some ideas:

> http://vegweb.com/food/subs/egg-sub1.shtml

> http://www.veganmania.com/pages/egg_substitutes.htm

> http://www.dummies.com/WileyCDA/DummiesArticle/id-1081.html

[Guest guest]

well shoot...I did say lb. instead of cup huh? Thanks for correcting me so

nicely :-)

...· ´¨¨)) -:¦:-

¸.·´ .·´¨¨))

((¸¸.·´ ..·´

-:¦:- ((¸¸.·´ Nancy

-

" Maida Genser " <maidawg

 

Wednesday, September 08, 2004 11:43 AM

RE: Soymilk and Egg Substitutes

 

 

I use 1/4 cup (not a 1/4 pound) of tofu for 1 egg.

 

Here is the file I keep on egg substitutes:

 

Flax Eggs

 

Two parts warm water to 1 part flax seeds.

Let sit 15 minutes, then blend on high speed until flax seeds have

disappeared.

Cover and refrigerate. Will keep two weeks.

1 Tbs = 1 egg

 

Homemade " Ener-G " (egg replacer)

 

1 cup potato starch

3/4 cup tapioca flour

2 tsps baking powder

 

Mix all well.

Store in airtight container.

 

To use:

1 1/2 tsp powder + 2 Tbs water = 1 egg.

1 1/2 tsp powder + 1 Tbs water = 1 egg yolk.

 

When measuring, press powder firmly into measuring spoon.

======

1/4 cup tofu = 1 egg

1 Tbs ground flax seeds whipped into 3 Tbs water (refrigerate for 1

hour) = 1 egg

======.

For cake mixes, replace 1 egg with:

 

1 T. flour

2 T. water

½ t. double-acting baking powder rise before adding to

½ t. vegetable oil recipe

 

Whisk in small bowl and set aside to rise before adding to recipe.

 

egg replacer site:

http://home.teleport.com/~noelvn/vegan/egg_replacers.html

 

Heath food and whole food stores sell commercial egg replacers

 

there is also a great cook book for making cakes and cookies, pies,

gellos,

etc and she doen't even use enerG egg replacement and I have found it

unneccessary. It is a great product and you can make yummy food from it

but

kind of pricy. I think all it is is starches. I have used it very

happily (1

1/2 tsp of the powder with 2 TB of water mixed together replaces one

egg)

 

Here are a list of Egg replacing tips:

1) if calls for 1-2 eggs just omit and add more water for moisture

2) depending on the recipe (this gives it a sweet taste) and 1/2 banana

3) add 1/4 cup of puree(baby food works well) of sweetpotato, pumpkin,

even

carrots

4) 1 tb of garbanzo flour

5) 3tb of tapioca flour

6) 1/2 cup mushy oatmeal

7) mashed potato or even moistened potato flakes (barbara's has a good

brand

for this)

8) moistend bread crumbs

9) mashed beans

10) a dab of tomato paste

11) 3tb flax flurry (to make flax flurry 1/3 cup ground flax seeds and 1

cup

water, blended,optional to strain out seed husks)

12) 1 tb psyllium powder and 2 tb of water, mixed

13) tahini

14) nut butters

15) agar water mixture

and for lightness

1) extra cream of tarter

2)extra baking yeast

3) extra baking powder

4) extra baking soda

5) use a lighter flour or lighten the flour with pastry flour

 

Instead of geletain use agar flakes or fruit pectin

I've been using pureedtofu

> as a replacement for eggs in baking. What other alternativesare out

> there?>>>

> Here are some good links to give you some ideas:

> http://vegweb.com/food/subs/egg-sub1.shtml

> http://www.veganmania.com/pages/egg_substitutes.htm

> http://www.dummies.com/WileyCDA/DummiesArticle/id-1081.html