08 March 2009

Tip of the Day March 8, 2009

Egg Substitutes

It's a nuisance to be in the mood for baking only to find you have no eggs. You can buy an egg replacement (health food aisle of your supermarket) which is great for anyone with an egg allergy or intolerance or you can make an egg substitute to use in baking from common pantry ingredients, with no discernible change in the finished cake or biscuits.


Egg Substitutes
Orgran No Egg - follow directions on box. Equivalent to 66 eggs and costs around $4.50 - very economical to use and easy to store
2 tbsp cornflour = 1 egg
2 tbsp arrowroot flour = 1 egg
1 heaped tbsp soy powder + 2 tbsp water = 1 egg
1 tbsp soy milk powder + 1 tbsp cornflour + 2 tbsp water = 1 egg.
1 banana = 1 egg in cakes

You can also reduce the number of eggs you use in cake recipes. One egg and 1 tablespoon white vinegar is the equivalent of two eggs. When substituting like this, use one teaspoon of cornflour with the vinegar for each egg over three.

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