I don't know about you, but there's been many times I set out to bake something only to discover that I was out of eggs. (And too lazy or not enough time to go buy some more) Here's some substitutes and tips that were given me by a friend. I'm planning to print it off and stick it in my favorite cook book!
Preparedness Tip - Inexpensive Eggs for Food Storage: Eggs are essential basic cooking ingredients, but have a short shelf life and powdered eggs are expensive. Wendy DeWitt, who created food storage recipes for the Mesa LDS cannery, said unflavored gelatin mixed with water makes inexpensive eggs, and cornbread I made with unflavored gelatin that was over 10 years old was delicious! 1 lb of gelatin will make 192 eggs (16 doz). It's much cheaper if you buy in bulk; I get mine from bulkfoods.com.
Preparedness Tip - Inexpensive Eggs for Food Storage: Eggs are essential basic cooking ingredients, but have a short shelf life and powdered eggs are expensive. Wendy DeWitt, who created food storage recipes for the Mesa LDS cannery, said unflavored gelatin mixed with water makes inexpensive eggs, and cornbread I made with unflavored gelatin that was over 10 years old was delicious! 1 lb of gelatin will make 192 eggs (16 doz). It's much cheaper if you buy in bulk; I get mine from bulkfoods.com.
To Make One Egg: Stir 1 tsp. unflavored gelatin with 3 Tbsp cold water until dissolved, then add 2 Tbsp plus 1 tsp very hot water and stir. Decrease liquid called for in your recipe by about one-fourth cup to compensate for the added water from the egg.
Other Egg Replacement Options:
1 egg = 2 Tbsp. potato starch
1 egg = 1/4 cup mashed potatoes
1 egg = 1/4 cup canned pumpkin or squash
1 egg = 1/4 cup puréed prunes
1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder
1 egg = 1 Tbsp. ground flax seed simmered in 3 Tbsp. water
1 egg white = 1 Tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped again
Egg Replacement Tips• If a recipe calls for three or more eggs, it is important to choose a replacer that will perform the same function (i.e., binding or leavening). • Trying to replicate airy baked goods that call for a lot of eggs, such as angel food cake, can be very difficult. Instead, look for a recipe with a similar taste but fewer eggs, which will be easier to replicate.• When adding tofu to a recipe as an egg replacer, be sure to purée it first to avoid chunks in the finished product. • Be sure to use plain tofu, not seasoned or baked, as a replacer. • Powdered egg replacers cannot be used to create egg recipes such as scrambles or omelets. Tofu is the perfect substitute for eggs in these applications. • If you want a lighter texture and you're using fruit purées as an egg substitute, add an extra 1/2 tsp. baking powder. Fruit purées tend to make the final product denser than the original recipe. • If you're looking for an egg replacer that binds, try adding 2 to 3 Tbsp. of any of the following for each egg: tomato paste, potato starch, arrowroot powder, whole wheat flour, mashed potatoes, mashed sweet potatoes, instant potato flakes, or 1/4 cup tofu puréed with 1 Tbsp. flour.
Other Egg Replacement Options:
1 egg = 2 Tbsp. potato starch
1 egg = 1/4 cup mashed potatoes
1 egg = 1/4 cup canned pumpkin or squash
1 egg = 1/4 cup puréed prunes
1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder
1 egg = 1 Tbsp. ground flax seed simmered in 3 Tbsp. water
1 egg white = 1 Tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped again
Egg Replacement Tips• If a recipe calls for three or more eggs, it is important to choose a replacer that will perform the same function (i.e., binding or leavening). • Trying to replicate airy baked goods that call for a lot of eggs, such as angel food cake, can be very difficult. Instead, look for a recipe with a similar taste but fewer eggs, which will be easier to replicate.• When adding tofu to a recipe as an egg replacer, be sure to purée it first to avoid chunks in the finished product. • Be sure to use plain tofu, not seasoned or baked, as a replacer. • Powdered egg replacers cannot be used to create egg recipes such as scrambles or omelets. Tofu is the perfect substitute for eggs in these applications. • If you want a lighter texture and you're using fruit purées as an egg substitute, add an extra 1/2 tsp. baking powder. Fruit purées tend to make the final product denser than the original recipe. • If you're looking for an egg replacer that binds, try adding 2 to 3 Tbsp. of any of the following for each egg: tomato paste, potato starch, arrowroot powder, whole wheat flour, mashed potatoes, mashed sweet potatoes, instant potato flakes, or 1/4 cup tofu puréed with 1 Tbsp. flour.
2 comments:
great tips Teddi! (so glad I found your blog!) I'll have to go back and stalk you a little to find out what you guys have been up to!
About the eggs, I've heard the gelatin tip and seems ok...but pureed prunes? If you try that one let me know!!! I hope if you ever take someone dinner and have to use prunes as an egg sub you let them know to stay close to the bathroom! (hehe!) ;)
I had not heard of most of these subsitutes before...very handy!
One I don't see on the list is frozen orange juice concentrate. You know the turkey burgers we love to make? The recipe is meant to be a low cholestrol recipe and uses frozen orange juice concentrate for the binder instead of eggs.
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