Giggle

[callistra]

I just looked up a page for substitutions of egg... and it suggested I could substitute eggs for...well, more egg! Wheee!

eggs
Substitution: EGG, WHOLE - 1 egg = 2 egg yolks plus 1 Tbsp cold water OR 3 1/2 Tbsp thawed frozen egg or egg substitute OR 2 1/2 Tbsp powdered whole egg plus an equal amount of water
EGG WHITE - 1 white = 2 Tbsp thawed frozen egg white OR 1 Tbsp powdered egg white plus 2 Tbsp water
EGG YOLK - yolks = 1 whole egg (for thickening sauces, etc.)
1 large yolk = 3 1/2 tsp thawed frozen yolk OR 2 Tbsp powdered yolk plus 2 tsp water (for baking)

Well, YEAH of course EGG SUBSTITUTE works... but what if I was stuck in the country with no Coles?? Or failed to have more eggs on hand?? Or a handy box of egg substitute?? LOL

Comments

[vegetus.livejournal.com]

It depends on the recipe but I have used the following in the past for egg conversion:

* half a cup of apple sauce
* a mashed banana
* a teaspoon of baking powder to 2 tablespoons of vegetable oil
* half a cup of mashed tofu

I've been egg free for almost 6 years now and have never bought a commercial egg replacer. But I have heard that they are really good.

Also why are you avoiding egg?

[callistra.livejournal.com]

One of the ladies at a dinner party I had is allergic to them. I was in charge of a dessert, and every dessert I could think of initially had eggs in it.
:-)

Mind you, what about binding properties, for example when making patties?