Egg Substitutes
Apr. 25th, 2010 12:40 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
dragonwolf in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomI 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.
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.
no subject
on 2010-04-25 08:02 am (UTC)one pot (at least the French kind, I don't know about containers in other countries) of yoghurt = 2 eggs.