The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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Sourcream as efficient, good substitute for egg

November 23, 2011 - 10:00pm -- Anonymous baker (not verified)

I apologize beforehand if this post is in the wrong place.  I do not know if there is a forum for allergy substitute related topics.  Please move accordingly.

I'm posting the substitution for egg.  My whole family is vegetarian and we use sourcream as our substitute.  It works for anything, including pumpkin pies, cookies, cakes, and quick breads.  Use 1 1/2 Tablespoon sourcream (or one heaped Tablespoon) in the place of one egg.  Beat in air when you add the sourcream just like you would with the egg.  Voila!

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