June 7, 2010 - 11:32am
beginner
hi,
Im a beginner at baking...cooking actually.
Id like to know if there is a permanent substitute that i can use for egg as im vegetarian, so it seems like i have to give up on lots of good recipes and takes a lot of ti,e looking up for substitutes!!!!
i want to know an egg substitute in cakes, breads and tarts. Please help.
Charisma
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Hi Charisma,
Well egg is almost a complete food in its own right, which makes it fairly special, and difficult to find a direct replacement.
Probably the simplest substitute is a mix of soya milk and soya flour. I did some thinking about this a few years ago, when I was doing some consultancy work for a wholefood grocery co-op in Manchester. The principles were radical: vegan and refined sugar-free! I came up with a paste of soya milk and soya flour which gave a 75% moisture, akin to egg, and also the equivalent amount of protein. I'm sure it's not a like-for-like substitution. The trouble is, that the only other route I could think of at the time was additive; I don't have any interest in going down that road. Functionally, however, I don't think you can find an egg substitute to match...otherwise it would be in mainstream use already!
If I can find the work buried on my pc somewhere, I'll post back, if you're interested?
BW
Andy
Hi Andy
Thanks so much!! It would be of great help if you do. Soy milk and flour are easily available and quite healthy too, so ill def use this one and get bak to you on that.
Charisma
Hi Charisma,
Document below is what I worked on to produce a formula for vegan cake batter. For a meaningful recipe look at the formula % column, where flour is 100. The yield for that would give just short of 420. You could read that as grammes if that helps. So if you want to make 1kg of mix, then multiply all the figs by 2.5. Shown as follows: 2.5 x 419.7 = 1049.25 [that's your 1kg plus as few grams spare] Multiply all your ingredients up by the same to give your recipe.
Anyway the sucrose and moisture figs won't mean much to you at this stage. But you might spot that the remaining moisture in the cake is quite high; this means the shelf life before mould appears on the cake is likely to be quite short.
See how you get on. Mixing method is probably best to blend. There seems little point in creaming and beating, as there is no means to aerate. However, you should be wary of working the flour in the mixer, as that will toughen the protein and detract from a tender crumb. You could combine flour fat and sugar first, then stream the liquid into that?
See my work document below; it's from about 4 years ago now, but I did look it over, take out some unwanted additives, and make sure it all balanced before posting:
ANDY SMITH
VEGAN CAKE BATTER
INGREDIENT
%moisture
moisture
As % of flour
SE value
TSE
Soft Flour
14
14
100
0.2
20
Sipal Organic Palm Fat
0
0
72
0
0
Sipal Organic Brown Rice Syrup
20
21
105
0.8
84
Organic Refined Soya Flour
6
1.8
26.7
0.001
0.0267
Soya Milk
94
103.4
110
0.001
0.11
Baking Powder
6
0.3
5
3.0
15
Salt
0
0
1.0
11.0
11
TOTALS
-
140.5
419.7
-
199
Total % moisture content/ SE content
33.5%
130.14
Weight loss in baking is 10%; 41.97g
Retained moisture is Baked weight [419.7 - 41.97] = 377.73
Moisture retained is 140.5 - 41.97 = 98.53
Moisture content of baked cake is therefore [98.53/377.73] x 100 = 26%
Sucrose Equivalence 130.14 = 1.32
Moisture Content 98.53
Best wishes
Andy
Hi everyone!!!
Can you help me with the fact that i have a microwave oven with convection. It has an option called 'combination cooking'. Will i be able to bake with this well? I also need too know what am I missing out on by not having a conventional oven to bake with?Does Baking in microwave lose out on the texture and taste?
Cheers!!
Charisma
Hi charisma,
I noticed that serenityhill, aka Johanna, mentioned that she uses a microwave/convection oven combo for her baking in this thread. Perhaps she could give you a user's perspective.
Paul
Ground flaxseed makes a decent egg replacer in most baked sweets.
Hi,
Sounds like a very good idea. Do you just mix it with water to give overall moisture content of 75%, as for eggs?
Thanks
Andy
Hi, Charisma,
What you can substitute for eggs depends somewhat on what you are going to bake:
1 egg = 1 tbsp ground flax seeds + 3 tbsp water (in pancakes or whole grain pastry, but not so good in chocolate recipes)
1 egg = 1/4 cup silken tofu, blended (in dense cakes and brownies). For lighter cakes use only 1/2 cup tofu per 3 eggs. In cookie recipes add 1 tsp. starch per tofu "egg".
1 egg = 1/2 ripe banana, blended (in quick breads, muffins, cakes, pancakes where banana taste is welcome. Browns nicely.
1 egg = 1/4 cup soy yogurt (use like silken tofu), makes nice moist cakes.
These substitute suggestions are from Isa Chandra Moskowitz and Terry Hope Romero, authors of the wonderful: "Vegan Cupcakes Take Over The World", and other vegan cookbooks. I'm not a vegan, but I found these work really well!
Karin
Thanks so much for the detailed reply, will get back once i try it
Thanks so much for the detailed reply, will get back once i try it
According to Moskowitz and Romero Ener-G Egg Replacer works best for cookies, but the taste is less good than with the other non ready made substitutes like silken tofu etc. I found that, too, and therefore I use it only if nothing else is at hand.
Hi,
From the internet, this is product info given for this :
You can decide for yourself whether or not you want to work with this, as it contains functional additives, unlike the other suggestions.
Egg Replacer- kosher-parve
Mimics what eggs do in recipes, Greatly simplifies baking for people who cannot use eggs. It replaces egg whites as well as egg yolks in baking. Pack equal to approximately 100 eggs. Recipes provided on pack.
Ingredients
Free of
BW
Andy