Egg Substitutes

[Kim]

Anyone have a good substitute for eggs in brownies and cakes? I'm not having much luck with the egg replacer or the flax seed. Thanks for any ideas.

Kim.

[Cheri A]

My favorite egg replacer is 1 1/2T. water, 1 1/2T. oil, 1 tsp. baking powder = 1 egg. It works well for up to 2 eggs.

I have also used 1/4 c. applesauce = 1 egg

[Michi8]

If I may add to Cheri's list:

1 egg

= 2 tablespoons oil plus 1 tablespoon water

or

= 1 teaspoon constarch lus 3 tablespoons more liquid in recipe

I got this info from a book titled Substituting Ingredients: An A to Z Kitchen Reference by Becky Sue Epstein and Hilary Dole Klein. It's very helpful for substituting all sorts of ingredients, plus has guidelines for subsituting dried herbs for fresh, has lists of measurement equivalents, and recipes for natural, homemade cleaning products.

Michelle

[lonewolf]

My egg-free brownie recipe is more cake-like than regular brownies, but works well with the Ener-G egg replacer. I use maple syrup for the sweetener, so that helps too. Another idea is using unflavored gelatin - sorry I can't remember off-hand how much right now.

Perhaps finding a different recipe that has a different texture anyway would work? It's very hard to get egg replacers to duplicate certain tastes and textures.