Vegetarian egg subsitute? Until now I have included eggs in my diet.?

Question

I'd like to cut them out, but there are eggs in so many things- specifically, baking sweets like cakes, etc. What do I use in place of the egg? Thanks.

Answer 1

I don't eat egg and when I made muffins once, I added about 4 teaspoons of bicarbonate of soda to about 20ml of lemon juice. It froths up and has the consistency of egg white. It makes cakes and desserts taste very light. Otherwise, you could try adding evaporated milk which is what I use every time I bake a cake. They turn out really light and tasty! Hope I helped.

Answer 2

You can buy egg replacer in most health food shops, or you can buy it online, just search for egg replacer.  Or try this website for lots of recipes for vegan cakes!

http://www.eggless.com/test5/vegan.shtml -

Try this one,

1 large cup of wholemeal flour

1 large cup of unrefined brown sugar

1 large cup of soya milk

1 large cup of coconut

1 large cup of 3/4 of sultanas and a 1/3 of cherries.

1 teaspoon of baking powder.

Mix all ingredients in a large bowl, place in a greased loaf tin and bake for 30 minutes(approx) electric 160.

Q. What can I use to substitute for eggs in a recipe?

From Jolinda Hackett,

Your Guide to Vegetarian Food.

Stay up to date!

Whether you're allergic, trying to go vegan or just trying to reduce your cholesterol, there's a number of reasons to use an egg substitute in a recipe, particularly in baked goods, where you won't even miss it. But how do you know what to use, and which egg substitute will work best?

A. Although the good news is that just about any recipe that calls for eggs can be made vegan by using the proper egg substitute, there's no single answer to what the best substitute will be. Eggs perform a different function, depending on what you're making, so you may also need a different egg substitute, depending on the dish.

In a cake, for example, the eggs serve as a leavening agent, helping to make the cake light and fluffy. In baked goods such as cookies and muffins, the eggs add moisture and act as a binder, gluing all the other ingredients together. And, if you're looking to substitute eggs in a quiche or a mayonnaise, where eggs are central to the finished product, you'll probably need something like tofu to mimic the consistency of the eggs, while making other adjustments to the recipe as well to add flavor and body.

Egg replacer is a must if you’re baking without eggs. While many people use flax seeds, bananas or even silken tofu to replace the eggs in a baked recipe, I prefer Ener-G egg replacer. Ener-G is economical and easy to use. Made from a variety of raising ingredients, egg replacer can be used in cookies, cakes and brownies as well as pancakes, waffles and more. Ener-G egg replacer is also gluten-free and certified Kosher.

Even if you’re not vegan, using egg replacer while baking will help lower your cholesterol intake and, as one box is the equivalent of 100 eggs, its a good investment as well.

Answer 3

Hey.

Eggs are used to bind a dish and, when whipped, may also incorporate air making a cake or pudding very light. Vegan egg replacement powders are available from health food shops. This can be useful, especially for tricky foods like meringues. However, many recipes can be adapted using one of the suggestions below. Just remember to bear in mind the final dish- you can't use banana as a substitute when making a quiche!

Instead of 1 egg, you can use...

1 tbsp gram (chick pea) or soya flour and 1 tbsp water

1 tbsp arrowroot, 1 tbsp soya flour and 2 tbsp water

2 tbsp flour, 1/2 tbsp shortening, 1/2 tsp baking powder and 2 tsp water

50g tofu blended with the liquid portion of the recipe

1/2 large banana, mashed

50 ml white sauce

And there is a lot more information you might find useful here - http://www.vegansociety.com/food/caterin...

Hope this helps and good luck!

Answer 4

Find recipes on the internet that do not use dairy or poultry.........there are many cakes and deserts and meals that are totally vegan.  Instead of eggs you use like oil, vinegar, baking soda and water.

I have eaten totally vegan egg salad and I could not tell the difference.....They used tofu.......and I only like tofu certain ways....I am an egg and mayo person.

Answer 5

flaxseed...1 part ground flaxseed to 3 parts warm water.