What is an egg substitute in baking?

Answer 1

Cooking with Egg Substitutes

Usually the measurements are on the carton that the egg substitute comes in (just like artificial sweeteners do.)

Egg to Liquid Egg Substitute Conversion:

• 1 egg = 1/4 cup egg substitute
• 2 eggs = 1/2 cup egg substitute
• 4 eggs = 1 cup egg substitute
• 8 eggs = 1 pint carton egg substitute

Just reverse it if you need to use eggs instead of the egg beaters or egg substitue.

Answer 2

You can buy Ener-G egg replacer at a health food store. It's a powder that you mix with a little warm water. I have baked with it many times and you can't even tell that there are no eggs in the recipe.

Answer 3

There should be egg substitute items in the diary aisle at your supermarkets, aimed at those with Allergies, such as xanthan gum.

There are some other substitutes depending on the recipe:

• Binding
  • mashed banana
  • apple sauce or pureed fruit
  • Gelatin blend
  • ground flax seed mixed in water
• Leavening
  • mix a tablespoon of vegetable oil, a tablespoon of water and a teaspoon of baking powder per egg replacement
• Glaze
  • melted margarine

Answer 4

Usually they can. One large egg equals about 1/4 cup, so if the recipe calls for 1/2 cup of egg substitutes you would use two large eggs. If your eggs are small eggs, then just crack them into a measuring cup until you have the same volume called for of the egg substitutes. Then be sure to beat them well before adding to the recipe.

Answer 5

you can use either egg whites only or egg beaters

Answer 6

Eggs are used in cooking as thickener or as extender. You can substitute eggs with cornstarch or flour.

Answer 7

It depends on what you're making, but in most recipes you would be fine using either eggs or egg substitute.

Answer 8

1/4 cup liquid egg substitute for one egg