|Topic Review (Newest First)|
|11-23-2009 07:20 AM|
|danakscully64||Great reference page: http://www.baking911.com/pantry/subs_eggs.htm|
|11-23-2009 07:19 AM|
I'm pretty sure ground flax will work in this case.
\t1 tablespoon ground flaxseed plus 3 tablespoons warm water. (put in blender, blend until an egg-like consistency)
I have Ener-G and I use it pretty often, it works well in many recipes and it's really cheap compared to eggs. I was so hesitant to buy it because it was $8 or something like that... that was over a year ago and I still have about 30 "eggs" worth of powder. I like to use it in cookie dough so I can eat it raw
|11-22-2009 12:43 PM|
Actually, I was slightly wrong. Ener-G is potato starch. But pretty much the same thing. Here's Ener-G's suggestion for portion size:
How much Egg Replacer do you need to replace one egg?
One Egg = 1 1/2 tsp Egg Replacer to 2 tbsp of water. To replace egg whites use the same amount as replacing the entire egg, so One Egg White=1 1/2 tsp Egg Replacer to 2 tbsp of water. To replace the egg yolk stir 1-1/2 tsp Egg Replacer into 1 tbsp of water.
|11-22-2009 09:58 AM|
I can't believe that. So easy.
So 2 tsp would equal about how many eggs?
|11-22-2009 09:55 AM|
|sleepydvdr||Ener-G egg replacer is just corn starch. You can use that as a direct replacement.|
|11-22-2009 09:44 AM|
I found a TVP meatloaf recipe that I want to make that calls for 2 teaspoons Ener-g egg replacer. I do not have any of that. What can I substitute? I do have flax seeds but do not know how to sub.
Here's the link: