Chef Coppedge was a big fan of Ener-G egg replacer
The only caution is to always add the egg replacer last – just before you are ready to pop it into the oven. It contains a fast acting baking powder, so you should mix it and add it to your baking project last thing.
The other option we talked about for replacing eggs was flax seeds. This, along with applesauce, was always one of my favorites and is quickly becoming a preference.
Chef Coppedge recommended a mixture of 1 part flax seed meal to 4 parts water by weight. (He’s a big fan of doing everything by weight – “weights don’t lie”). I had seen formulas of 1 tablespoon flax seed meal to 3 tablespoons water and 1 tablespoon flax seed meal to ¼ cup water (with each of these equaling one egg). So I decided to do a little science project. (In other words, I took out my kitchen scale and tested them.) The results? I determined that these formulas do indeed get the same result, so pick whichever is easiest for you.
But the coolest thing about flax seed ‘eggs’ is that you can make them ahead of time and keep them in the fridge. He even pulled a big vat of flax seed goop out of his fridge to show me. You can just measure ¼ cup of goop to equal one egg.
Come back tomorrow for a show and tell of how to make flax seed goop. For more Baking Lessons click here.
2 comments:
thanks there are some great tips here that I can really use, being a rotten baker.
I prefer ORGRAN egg substitute.. but it's such a personal thing.
great--will follow,
Food Allergy Works, thanks for your comment! Baking is definitely my thing!
I do use Organ egg substitute quite a bit (especially for breads), but flax seed goop is quickly becoming my preference for things like cakes, brownies, cookies. I love that it's so easy to make the goop and store it in the firdge.
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