My daughter has several food allergies. None of them make life any easier and they force me to be creative in my cooking. I had a recipe for vegan sugar cookies that used an egg replacer (powder that you mix with water). It worked fine for those cookies, but I am wondering if anyone has any suggestions for what to do with the rest of the box. The recipes on the box are not anything my family would eat. Does anyone know if you can always use the replacer instead of eggs? Will it affect the recipe or volume?
Here are a couple other egg replacements.
http://www.vegcooking.com/vegcooking-eggreplace.asp
http://www.cooks.com/rec/search/0,1-71,replacement_for_eg...
http://ths.gardenweb.com/forums/load/specex/msg1015350418...
http://www.recipezaar.com/19402
I have used egg replacements in the past, and they seem to turn out fine. I have also used soy products and tofu for egg replacements in recipes as well. I like those too.
As far as I know, you can use that in any recipe that calls for an egg. Not in one though that calls for egg whites. What was that recipe by the way? :)
Hello there, I am a vegan pastry chef and very familiar with Ener-G egg replacer (that's the best brand btw the way if you don't have that one). I'm glad you liked the outcome you had with the cookies, but yes you are right, one box will last you forever...at least it's a lot cheaper than eggs. As for what to use them in, just think of it as a leavening ingredient. It will never give the texture or taste of eggs, so sorry no scrambled eggs, fritatas etc. But you can use it when ever you need something to rise where eggs would have done the trick, for instance, breads, cakes, muffins, pancakes, cookies, brownies etc. You can also use it to help things adhere, for instance a batter to coat something. Hope that helps. Let me know if you have any questions:-)
We have used it for bread (banana specifically), brownies, batter (for city chicken and un-fried fried pork chops/chicken/fish). My son has an egg, dairy, peanut, wheat allergy so I totally feel ya on the allergy cooking pains. Hang in there. :-) I would love to know your sugar cookie recipie, especially because it's Vegan!
I am a vegan who uses egg replacer in just about everything. So far, I haven't found anything that's a problem. As long as you follow the instructions on the box for the number of eggs you need, it should be fine.
You can also use egg replacer in coffee cakes and regular cakes. I made a rhubarb/strawberry coffe cake with it (I'm on a non-dairy, non-egg, non-gluten diet) and it worked really well. I have not yet tried in pancakes and waffles but think it should work there, too. It will not make scrambled eggs and it does not work well in breads or bread mixes that call for eggs.
I use egg replacer in baked goods - mostly cookies & muffins that only call for 1 egg.
Have you tried making a cake mix using a can of soda pop instead of eggs, oil and water? It has been a wonderful addition to our arsenal of things that are egg-allergy-friendly and help our daughter feel more "normal" when going to birthday parties, etc. You can make cupcakes to send along so she doesn't have to miss out on the cake completely.
