Question about baking

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Permalink Reply by Mona on September 13, 2009 at 7:45pm

I got this from a site called "veg cooking".

Egg Replacements
There are plenty of egg substitutes available for baking or preparing a dish that calls for eggs. Ener-G Egg Replacer is a reliable egg substitute for use in baking. It is available at health food stores and most grocery stores.

Tofu: Tofu is great for egg substitutions in recipes that call for a lot of eggs, like quiches or custards. To replace one egg in a recipe, purée 1/4 cup soft tofu. It is important to keep in mind that although tofu doesn’t fluff up like eggs, it does create a texture that is perfect for “eggy” dishes.

Tofu is also a great substitute for eggs in eggless egg salad and breakfast scrambles.

In Desserts and Sweet, Baked Goods: Try substituting one banana or 1/4 cup applesauce for each egg called for in a recipe for sweet, baked desserts. These will add some flavor to the recipe, so make sure bananas or apples are compatible with the other flavors in the dessert.

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.

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Permalink Reply by Dana on September 14, 2009 at 2:35pm

Okay, thanks for all of the information! I had read before that tofu was good to use in baked goods that you wanted to be more dense instead of airy so I'm still a a little unsure as to why the brownies fell apart. Do you think I should have used another type of egg replacer? Like Ener-G Egg Replacer?

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Permalink Reply by Susanne Liley on November 19, 2009 at 10:44pm

Ener-G would work well in brownies and I have used it often in muffins. One of my favorite egg replacements in whole wheat type baked goods is the ground flax seed "egg" but it might make the brownies a bit strange. Ener-G is really easy to use (and a box lasts a long time!)

I have yet to find a vegan bread that uses tofu and have it even remotely be like normal baked goods.

For the "Flax egg" I take 2 1/2 Tablespoons ground flax seed and whip it in a coffee mug with 3 Tablespoons of water. We have a really small whisk for doing this with, and I whisk it for about 2-3 minutes until it starts to gel and fluff up because of the trapped air bubbles. Add it to your recipe when you are supposed to add the egg.

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