BM # 51
Day: 12
Theme: Baking
Since most of the recipes that I want to bake are with eggs, I am always looking for an egg substitute. Here is a complete chart of all the egg substitutes that I use.
Silken Tofu / Fresh cottage cheese
1/4 cup = 1 egg
Try blending it with liquid ingredients till smooth and creamy.
Try not using in dishes that are light and fluffy.
Best in Cakes, Muffins.
Ripe Banana
1/2 mashed Banana = 1 egg
Best in breads, cakes, muffins, pancakes
It does give a banana flavour, so consider it while using it.
Apple Sauce
1/4 cup unsweetened apple sauce = 1 egg
Best in cakes, quick bread, brownies
1/3 cup cooked pumpkin purée = 1 egg
Best in cakes, quick breads
One egg can be replaced by
2 tbsp flour
1/2 tbsp oil
1/2 tsp baking powder
2 tbsp liquid ( it could be milk, buttermilk, or soy milk )
Beaten together till smooth
One egg can be replaced by
2 tbsp water
1 tbsp oil
1/2 tsp baking powder
Beaten together till smooth
Vinegar and Baking Soda
1 tbsp + 1 tbsp vinegar = 1 egg
Best in cakes, cupcakes, quick bread
Best vinegar to be used – apple cider vinegar, distilled vinegar
Flaxseed
1 tbsp ground flax seed
3 tbsp water
Blend until smooth and creamy.
Best in baked food that is grainier and nuttier, pancakes, bread, waffles, cookies and nutty tea cakes.
Commercial egg replacer
1tbsp egg replacer + 3 tbsp water = 1 egg
Blend to make it smooth and creamy
Best in cookies
Egg white substitute
1 tbsp non flavoured agar agar powder
1 tbsp water
Whip chill whip
Egg glaze substitute
Oil
Milk
Butter
1/4 cup light corn syrup + very hot water.
Apply with a brush to pastries after removing from oven, rebake for a minute or two
Helpful post… Should save this for use…
Very useful post Vaishali. Bookmarked for reference. Thank you.
Good one !!
Handy to bookmark, Vaishali.
Thumbs up. Useful and much needed.
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