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Egg Replacer

(9 posts)
  • Started 1 year ago by kangachick
  • Latest reply from opalwoodscat
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  1. kangachick
    Member

    Has anyone tried using egg replacer in these recipes? I am on a low fat diet due to dietary issues so I was wondering if this would help. Even if maybe I did half or a third eggs and the rest use the egg replacer.

    Thanks again!

    Posted 1 year ago #

  2. iceberg_ssj
    Member

    I have used egg replacer quite a lot(I'm allergic to eggs). It works pretty much one to one with eggs in baking and a few other application. I have also found half a mashed up bannana works even better than egg replacer. I have heard you can use applesauce. I think both of these work because of the fruit pectin so you could probably use any fruit or store bought pectin as well.

    Posted 1 year ago #

  3. Ninufar
    Member

    I tried the egg replacer & water amounts recommended for the Bread 2.0 recipe, and also applesauce. Tried the simple bread w/your banana recommendation.

    The replacer does more to keep those structured and bread-like. With the applesauce, I split up the recipe and baked it as muffins just in case... Yummy but structurally not very sound. (Kinda squashy.)

    Also, I don't want everything to be sweet.

    PS: if you'd like to see more egg-replacing possibilities, click on the "eggs" tag above (on the right).

    Posted 1 year ago #

  4. nycgirl
    Member

    I just made Lemon Poppy Seed muffins. I actually doubled the recipe and made it in a cake pan. I replaced half the eggs with flax meal + water + arrowroot. They turned out great.

    I also replaced half the eggs in the Orange Valencia Cake with the same combination, and it was great as well.

    Posted 1 year ago #

  5. Sugarfreedom
    Member

    nycgirl, can you please post the exact quantities you used with the flax seeds water and arrowroot for the cake and the bread? I have tryed it with the crakers and it came out great, but was not sure about bread and cake.

    Posted 1 year ago #

  6. sas
    Member

    I'm allergic to egg yolks (though whites are OK) and used ener-G egg replacer for two of Elana's recipes and they didn't turn out well. The rosemary crackers were yummy, but extremely crumbly. The nutty bread didn't even really rise and was so dense I could have used it as a brick. Not sure what I'm doing wrong, as I followed directions on ener-g box, and didn't sub any other ingredients in Elana's recipes.

    iceberg_ssj, can you enlighten me on what egg replacer you have used so successfully? And when you use the banana, is it 1/2 banana for each egg?

    Thanks for any help!

    Posted 1 year ago #

  7. elizabethjean23
    Member

    If I am correct, applesauce is the replacement for oil...not eggs. I have been trying to use egg replacer as well as I am egg intolerant (among many other things). It does not have the same consistency as eggs...but I am unsure how to change the recipe...

    Posted 1 year ago #

  8. jessica
    Member

    Hi all,

    Just wanted to share a wall post on the Elana's Pantry fan page over at Facebook -- the person who left the comment had great success replacing eggs in a few of Elana's recipes with flax, arrowroot and water.

    Check it out: http://www.facebook.com/elanaspantry

    Posted 8 months ago #

  9. opalwoodscat
    Member

    More egg substitutes than you can shake a stick at....and my wish for happy baking.
    http://www.thecookinginn.com/eggsub.html

    Posted 8 months ago #

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