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

[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.