Saturday, 15 December 2012
I was recently asked how one could substitute for eggs in baking. Here is what I have found out. There are many ways to do this, all tried and true. Take your pick!
(1) Use 1 teaspoon yeast mixed with ¼ cup water
(2) Use 1 ½ tablespoon water, mixed with 1 ½ tablespoon oil and 1 teaspoon baking powder
(3) 2 tbsp corn starch = 1 egg
2 tbsp arrowroot flour = 1 egg
2 tbsp potato starch = 1 egg
1 heaping tbsp soy powder + 2 tbsp water = 1 egg
1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.
1 banana = 1 egg in cakes.
Homemade egg substitute recipe
Homemade egg substitutes are less expensive and just as satisfactory. They also have few calories. Here's a low cholesterol egg substitute recipe:
1 tablespoon of nonfat dry milk powder
2 egg whites from large eggs
4 drops of yellow food color
Sprinkle powdered milk over egg whites, then beat them with fork until smooth. Add food color, and beat until blended. This makes 1/4 cup, which is equal to 1 large egg. If you use this homemade substitute for scrambled eggs, cook it in vegetable oil or margarine so the eggs won't be too dry.
You can substitute three tablespoons of mayonnaise for one egg in baking. I have tried this, and it works. You will not notice any difference in flavor or texture.
I hope this helps!