I've decided to go vegan, and I new it would take a long transition period. I've given up milk a long time ago and I figured the next easy step would be to cut eggs.. well I'm finding more and more things that have eggs in them that I never would have guessed. My big problem is with baking. I love to bake, but alas most baked goods require a few eggs. Does anybody know of some good egg substitutes? Preferably some that are good enough to fool my carnivorous boyfriend?
Oh, I know! In really picky baked goodies like a torte, I use Ener-G Egg Replacer. For cookies & sweetbreads I prefer banana or applesauce... 1/2 large banana or 1/4 cup applesauce per egg in recipe. In cooking recipes I've used banana, applesauce or tofu, depending on the recipe. Another one I've heard of but haven't personally tried yet is 1 Tablespoon ground flaxseed & 3 Tablespoons of water per egg... it's supposed to work for some of the "fluffier" baking goodies. love, mom
I never was able to get ener-g to work for me. I use the flax & water and it works great for everything except to replace eggs in packaged brownie mixes. I use either 2 or 3 tablespoons warm water to 1 tablespoon ground flaxseed depending on how much moisture I need. Also the recipes on vegweb already have the eggs and dairy converted to a vegan equivalent. There are some really good ones there.
ener-g seems to be working pretty well for me, but you have to follow it's instructions to a t or it doesn't seem to work very well.
I have tried Ener-g and it didn't work so great. I just thought about eggnog and now I'm sad because I love it..
I've never had a problem with the Ener-g... I managed to make a 14-egg torte with it & it turned out perfect. However I DO prefer the applesauce or bananas in most recipes and can't wait 'til I use up our current supply of Ener-g to try the flax-trick. Eggnog - there's a soy-nog in the stores. I think it's made by Silk? I haven't tried it because I'm not an eggnog fan, but it might be worth checking into this coming winter. love, mom
Yes its made by silk and its delicious. They also make a pumpkin spice flavored eggnog....very hard to put down. Darn now I want some.
according to thePPK.com: Get rid of the eggs Replacing eggs is the most challenging aspects of vegan baking. Those suckers bind, they leaven and they give structure to our baked goods. However, like a bad boyfriend, they can be replaced, and with pleasing results. Here some info on replacements I have tried. Flax Seeds How to use it: 1 Tablespoon flax seeds plus 3 Tablespoons water replaces one egg. Finely grind 1 tablespoon whole flaxseeds in a blender or coffee grinder, or use 2 1/2 tablespoons pre-ground flaxseeds. Transfer to a bowl and beat in 3 tablespoons of water using a whisk or fork. It will become very gooey and gelatinous, much like an egg white. In some recipes, you can leave the ground flax in the blender and add the other wet ingredients to it, thus saving you the extra step of the bowl. When it works best: Flax seeds have a distinct earthy granola taste. It tastes best and works very well in things like pancakes, and whole grain items, such as bran muffins and corn muffins. It is perfect for oatmeal cookies, and the texture works for cookies in general, although the taste may be too pronounced for some. Chocolate cake-y recipes have mixed results, I would recommend only using one portion flax-egg in those, because the taste can be overpowering. Tips: Always store ground flaxseeds in the freezer because they are highly perishable. This mixture is not only an excellent replacement for eggs, it also contributes vital omega-3 fatty acids. Where to get it: Health food stores Silken Tofu How to use it: 1/4 cup blended silken tofu = 1 egg. Whiz in a blender until completely smooth and creamy, leaving no graininess or chunks. You will want to add other wet ingredients to this mixture to get it to blend properly. I recommend vacuum packed extra firm silken tofu, such as Mori-Nu. When it works best: Dense cakes and brownies, and in smaller quantites for lighter cakes and fluffy things (if the recipe calls for 3 eggs only use 2 "tofu" eggs"). Whizzed tofu leaves virtually no taste, so it is an excellent replacer in cake recipes. In cookie recipes, it may make the cookie more cake-y and fluffy than anticipated, add 1 teaspoon of starch to the recipe (such as arrowroot or corn starch) to combat that. It may make pancakes a little heavy, so it is not recommended as a quick replacement for eggs in pancakes, although it could work well with a little experimentation. Where to get it: Health food store shelves, and in some supermarkets. Ener-G Egg Replacer How to use it: 1 1/2 tablespoons + 2 tablespoons water mixed well = 1 egg Many people swear by this egg replacer. I think it is good to use in a pinch, in all baking that requires a few eggs. However, I can definitely taste it in cakes and cookies (tastes chalk-y), and I'm not crazy about the dense texture it turns out. When it works best: It seems to work best in cookies, or things that are supposed to be a little crispy. Where to get it: Health food stores, some supermarkets in the baking or ethnic food section Bananas How to use it: 1/2 banana blended until smooth or mashed well= 1 egg. Bananas work wonders as an egg replacer in baking, which is the reason many banana bread recipes don't require eggs. They hold the air bubbles well, make things nice and moist, and impart a nice flavor. However, you don't want everything tasting like banana, so use in things where the taste won't be intrusive. I've also noticed that baked goods using banana brown very nicely. When it works best: Quick breads, muffins, cakes, pancakes Tip: Make sure bananas are nice and ripe and have started to brown. Where to get it: Just kidding, I think you can figure this one out. Soy yogurt How to use it: 1/4 cup soy yogurt = 1 egg. Soy yogurt works a lot like whizzed tofu as an egg replacer. It makes things moist and yummy. When it works best: Quick breads, muffins, cakes Where to get it: Health food stores, yuppyish supermarkets What has worked for me: enerG (leave it to sit for better slime-ability), flax.
