dragonwolf: (Default)
dragonwolf ([personal profile] dragonwolf) wrote in [community profile] omnomnom2010-04-25 12:40 am

Egg Substitutes

I just came across the "edible cookie dough" recipe and thought I'd share a little of my baking experience regarding egg substitutes.

1 egg =
2 tablespoons Applesauce, or
2 tablespoons Milk

There are probably others, but these are the two I know of and use. So far, I've successfully used both in several recipes. As far as I know, either of these will work for any recipe that calls for eggs short of ones that require eggs for a specific purpose (such as meringue).

Such recipes include cookie doughs, dessert breads, brownies, meatloaf, cakes, pancakes... I think you get the idea.

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