Egg Substitutes

[dragonwolf]

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.

Comments

[jmtorres]

I've also used banana and zucchini as egg substitute.

[rainbow]

There's also flax goo -- 1 tbls very finely ground flax seed plus 3 tbls water = 1 large egg. I don't use it, but a friend whose daughter reacts to eggs swears by it. I think she heats it briefly in the microwave to help it goop up faster.

[redsnake05]

I use about 1/4 cup of plain, greek style (thickened) yoghurt, but I have also had success with golden syrup (usually in combination with banana, zucchini or yoghurt). If I use the golden syrup, I usually reduce some sugar to compensate too.

[syderia]

I usually use yoghurt.
one pot (at least the French kind, I don't know about containers in other countries) of yoghurt = 2 eggs.

[hnsnrachel]

Does the applesauce not leave things tasting kinda applesauce-y? I ask because I hate the taste of it.

[abyssinia]

I use applesauce as a shortening substitute (in most baked goods, I replace about 1/2 the shortening with applesauce) and all I've noticed is that sometimes things are moister - not that they taste like applesauce (so long as you buy the bland store brand, no sugar/cinnamon added variety - not the flavorful high quality kind). But it's possible someone who strongly dislikes the taste might notice something I don't.

[swordage]

Making a mild-flavored dish such as sugar cookies leaves a distinct apple flavor, but it wasn't very strong - I think any kind of significant flavor in the recipe would cover the apple taste.

[dragonwolf]

As the others have mentioned, if the dish has any kind of flavor and if you use the plainest applesauce you can get (basically, the ingredient label should read something like "ingredients: apples"), you don't get a taste difference. I suppose a dish with a high proportion of eggs might, but then you're looking at something that probably requires eggs, specifically.

[killing_rose]

For various reasons involving gluten-free baking, I also have Ener-g egg substitute. A little box of that stuff, swear to god, has lasted me almost a year. 3 dollars for something that a) is vegan and b) is a lot simpler than real egg.