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

[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.