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

Egg Substitutes

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