egg substitutes

Discussion in 'Introductions' started by PrettyCakes, Oct 7, 2015.

  1. PrettyCakes

    PrettyCakes New Member

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    Hello everybody, I'm new here. I'm looking for egg substitutes for cakes....any ideas? Thank you :)
     
    PrettyCakes, Oct 7, 2015
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    Becky Well-Known Member

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    Welcome to the forum! :)

    I sometimes do vegan recipes, and a good substitute for egg is ground flax seed. To make one 'flax egg', you just mix 1 tbsp. of ground flax seed with 2.5 tbsp. of water, and leave it to sit for 5 minutes. It gets all gloopy! Unsweetened apple sauce sometimes features in vegan recipes (often in addition to the flax egg) which I think adds the moistness to a bake that you would usually get from egg.

    I use Minimalist Baker quite a lot, there are some good egg free recipes on there :)
     
    Becky, Oct 7, 2015
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    cupcakechef Well-Known Member

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    I've also used chia seeds, much like @Becky mentioned above with the flax seeds! Same effect - the gloopiness makes it bind just like an egg would!
     
    cupcakechef, Oct 7, 2015
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    Trellum Well-Known Member

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    That is awesome, Becky!!! I had no idea ground flax seed could be used as an egg substitute! Completely amazing! I had noticed flax seeds tend to get a bit slippery if exposed to wet surfaces, but I never ever imagined they could take the place of an actual egg! This tip is invaluable.
     
    Trellum, Oct 7, 2015
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    ReadmeByAmy Well-Known Member

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    Everyday as I do participate in the discussions in this site the more I learn something new when it comes to baking. I have no idea that flax seed can be used as an egg substitute and I am glad that today I learned another idea. Thanks @Becky for sharing!
     
    ReadmeByAmy, Oct 7, 2015
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    Diane Lane Well-Known Member

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    You can substitute 1/4 cup of unsweetened applesauce. If all you have is sweetened applesauce, simply decrease the amount of sugar you use in the recipe, to compensate. Some people add 1/2 tsp of baking powder to the applesauce, while others use both, and also incorporate 2 tbsp of a liquid in with those. The liquid can be whatever you choose, such as some variety of milk, or diluted yogurt.
     
    Diane Lane, Oct 7, 2015
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    Winterybella Well-Known Member

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    You beat me to it Diane and you did better than I did as I was going to copy it here. I found this information while I did a quick search here at work. Add this link to the mix which also confirms Becky's sugggestion.

    http://www.sheknows.com/food-and-recipes/articles/955371/baking-without-eggs
     
    Winterybella, Oct 7, 2015
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  8. PrettyCakes

    PrettyCakes New Member

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    Thank you for the welcome and the tips, girls :) I'm not what you call a good baker, but I have at times gotten on a roll. Some of my baking in the past turned out ok and some I hid and threw out in shame haha. Now a-days, I feel like wanting to become a decent baker, at least. So, I went in search for a baking site and found this one and decided to learn from the experts. I will try all the above egg substitutes. Thank you all so much for your ideas. :)
     
    PrettyCakes, Oct 7, 2015
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    Becky Well-Known Member

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    As with everything, practice makes perfect! We've all had bakes go wrong before, but there's always something to learn from it and that's how we improve :) Plus it's a tasty journey! :D
     
    Becky, Oct 8, 2015
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    Becky Well-Known Member

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    P.S. Let us know how you get on with the egg substitutes;)
     
    Becky, Oct 8, 2015
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    Diane Lane Well-Known Member

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    I happened to run out of eggs the other day, for probably the first time in my life, and had a baking craving at the same time. That's a great link you posted, I've saved that infographic for the future, because despite my best efforts, I could end up in the same situation again, and I'm sure the information and the site, also, will come in handy!
     
    Diane Lane, Oct 8, 2015
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    Winterybella Well-Known Member

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    Introduce yourself to a not so great baker but learning a lot as I go along. I have so many things on my 'to bake list' it's not funny. I've had some hits and misses since I came out of the 'box' in every sense of the word. Box cakes were my specialty, now I hardly ever use them. Slowly but surely I am getting there and so will you and you'll be on a roll over and over again.
     
    Winterybella, Oct 8, 2015
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