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Old 08-24-2012, 01:01 PM   #1
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Just found this online for egg substitutes

Egg Substitutes

* 2 tbsp cornstarch = 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.
* 1 tbsp milled flax seed and 3 tbsp water = 1 egg. Light, fluffy cakes!
* 1/4 cup applesauce = 1 egg

I just found this on Yahoo answers online, because I found this cute recipe for candy corn sugar cookies. But I am trying to avoid using eggs since finding out my son has a slight egg white allergy... I am hoping it works out well I will keep everyone posted but please if someone tries this before I get to it...let me know how well it works and which substitute you used.. Thanks all!!! Xox

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Old 08-24-2012, 03:54 PM   #2
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I have heard of a few of those substitutes for eggs. My sister told me that there are however, some things that just don't work like usual without eggs...For example, she told me that a layer cake just ain't gonna hold up. The main thing is awareness of the ingredients in store bought, prepared foods...snacks, packaged mixes, bakery items for example...it will be trying and frustrating sometimes. I applaud your strength and hope, as sometimes happens, that your son will grow out of this. Either way, I wish you and your son all the best.
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Old 08-24-2012, 07:10 PM   #3
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Thank you for the input! I have heard they can grow out of it too and he's been eating pancakes and cupcakes, and meatballs before without a problem, but just because it was brought to my attention and his bloodwork came back slightly high with this allergy, Im going to try to be a little more conscience of what he eats :)
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Old 08-24-2012, 08:01 PM   #4
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Sometimes just the yoke will work better than some other egg substitute. I assume he can tolerate the yokes, since you wrote allergy to egg whites.
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Old 08-24-2012, 08:32 PM   #5
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Lol, yes as far as I know... His doc said egg whites...
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Old 09-19-2012, 01:36 PM   #6
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Trying this out for the first time....made brownie on the bottom, strawberry cake on top, I used "2 tbsp= 1 egg" when mixing it was very hard to mix, and the batter came out almost looking and feeling the marshmallow or fluff...it's in the oven now, so let's see what happens....wish me luck!!
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Old 09-19-2012, 11:34 PM   #7
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Quote:
Originally Posted by Lovex4
Trying this out for the first time....made brownie on the bottom, strawberry cake on top, I used "2 tbsp= 1 egg" when mixing it was very hard to mix, and the batter came out almost looking and feeling the marshmallow or fluff...it's in the oven now, so let's see what happens....wish me luck!!
So...how did it turn out?
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Old 09-20-2012, 01:32 AM   #8
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Quote:
Originally Posted by Lovex4 View Post
Egg Substitutes


* 1/4 cup applesauce = 1 egg
I really don't buy that at all. Not poo pooing the parade, but Ijust don't see it.

Maybe as an oil sub, but applesauce isn't going to give any lift, no binding, and just doesn't make sense to me fundamentally.

I know there are QUITE a few folks that swear by applesauce instead of oil for moisture, and health reasons, can anyone vouch for it as an egg sub? Would like to try it, if so.
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Old 09-20-2012, 03:16 AM   #9
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I use "flax gel" as an egg replacer in our gluten free muffins and it works well. I got a tip to mix it in a blender and it works so much better that way.
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Old 09-22-2012, 02:27 PM   #10
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Quote:
Originally Posted by chopper

So...how did it turn out?
Not too good....the cake batter was like marshmallow fluff....and kind of sunk in the middle a bit...I mean it wasn't too bad...but I think I am going to have to try something else....
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