Sourcream as efficient, good substitute for egg
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!
We've tried a lot of different things as a substitute for egg---lots of nasty batches. Then we hit upon sourcream.
Using sourcream or any milk product as a substitute for egg has nothing to do with the flavor, but with holding the mixture together without becoming brittle and helping it to puff up (like cookies and cakes).
Milk (which is composed of all of its by-products, i.e. cream, sourcream, butter) has an amazing ability to bind fat and liquid. In fact, that is what it does: milk binds fat and liquid together.
Sourcream is a milk product, which, as a milk product contains lactose and casein. Google casein to learn about its binding abilities. Milk is known to hold things together in different forms like plain milk in cornbread or whipped cream in a pie.
Sourcream is cheaper than eggs. Using sourcream in your recipes will also allow for more variety in products (for those of you who own or work in shops/bakeries).
I'm not selling anything nor trying to start an argument. I simply want others to know what has taken us a few years to find out. (that and as a consumer as well....I do not purchase from companies that use egg...)
Constructive comments welcomed. Arguments discouraged. I'm not knocking anyone else's technique, just introducing a relatively new idea.