Saturday, November 19, 2011

What do you do when you don't have an egg?

You find a substitute!!

I went to Target today for clothes and food....and for some strange reason, there were absolutely no eggs...strange, I know. Tonight we are having Cheesy Potato soup and I wanted some Jiffy cornbread to go with...but I have no eggs. I did a google search and came across these substitutes. I thought I would share them with you all just in case you ever get caught without an egg:o)

Egg Substitutions:
1 egg = 2 tablespoons liquid + 2 tablespoons flour + ½ tablespoon shortening + ½ teaspoon baking powder (Recipe from Substituting Ingredients by Becky Sue Epstein and Hilary Dole Klein. See my sources. Add one or two drops of yellow food coloring if desired.) 

OR egg substitute (Substitute 1/4 cup egg substitute for each egg. Using egg substitute in place of eggs tends to make baked goods rubbery, because egg substitute has no fat. To improve the product's texture, add one teaspoon of canola oil for each egg replaced. Egg substitute can't be whipped and is much more expensive than regular eggs. It doesn't work well in cheesecakes. For more information, visit the Illinois Cooperative Extension Service's Egg Substitutes page; for a recipe, visit its Homemade Egg Substitute page) 

OR egg whites (Substitute 2 egg whites for each whole egg. This substitution may make baked goods less tender. To compensate, try adding 1 teaspoon of oil per egg called for in recipe.) 

OR flaxmeal (Make flaxmeal by grinding flaxseed in a blender until it has the consistency of cornmeal. Use two tablespoons flaxmeal plus 1/8 teaspoon baking powder plus 3 tablespoons water for each egg called for in recipe. 

OR egg yolks (Higher in fat, but increasing the egg yolks in a baked good often makes it moister and more flavorful.) 

OR gelatin (To replace each egg: Dissolve 1 tablespoon unflavored gelatin in 1 tablespoon cold water, then add 2 tablespoons boiling water. Beat vigorously until frothy.) 

OR cornstarch (Substitute 1 tablespoon cornstarch plus 3 tablespoons water for each egg called for in recipe. 

OR mayonnaise (Substitute 3 tablespoons mayonnaise for each egg called for in recipe.) 

OR Ener-G Egg Replacer (Substitute 1 1/2 teaspoons Egg Replacer plus 2 tablespoons water for each egg called for in recipe.) 

OR bananas (Substitute 1/2 of a mashed ripe banana plus 1/4 teaspoon baking powder for each egg.) 

OR silken tofu (Substitute 1/4 cup tofu for each egg.) 

OR fruit-based fat substitutes (Substitute 2 tablespoons fat substitute for each egg in recipe.)


Source(s):

foodsubs.com

6 comments:

mnkristy said... Best Blogger Tips

I'm not sure if it was national but there were stories all across our local news last night that SuperTarget pulled all their eggs due to an undercover expose showing poor conditions at the egg farms. Target has cancelled all contracts with their current egg supplier.

Crystal from Fussy Monkey Business said... Best Blogger Tips

@mnkristy
You know, I wondered if that was what happened, because McDonalds did the same thing...glad that they are taking a stand!! I just hate that all those people at the egg farms will be losing their jobs:(

Jessica said... Best Blogger Tips

who knew there were so many different ways to substitute for eggs?!?!

Anonymous said... Best Blogger Tips

So what did you use? I am in a similar situation. I want to make cornbread but don't have any eggs and I am too lazy to go out just for eggs. Do let me know what you used and did it work for you?

Unknown said... Best Blogger Tips

You mean the ones who kick, jump on, grind up live male chicks, and the rest of cruel painful things down to farm animals? Expecially fowl

De Dee said... Best Blogger Tips

You mean the ones who kick, jump on, grind up live male chicks, and the rest of cruel painful things down to farm animals? Expecially fowl