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Egg Substitute for Baking

What you need: 

canned apricots

What you do: 

Puree apricot and use 1 tablespoon per egg when baking cookies or cakes.
I do Find, however, that the finished products are a little more crumbly ~ I serve the cupcakes and cakes cold. They taste delicious and you don't taste the apricot. This substitute does not work in everything. It doesn't work well for brownies.

Preparation Time: 
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

here's a list I got from pioneerthinking.org (great website btw!)

egg substitutes:

Ener-G Egg Replacer - follow directions on box.
2 tbsp corn starch = 1 egg
2 tbsp arrowroot flour = 1 egg
2 tbsp potato starch = 1 egg
1 heaping tbsp soy powder + 2 tbsp water = 1 egg
1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.
1 banana = 1 egg in cakes.

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