Egg allergy
Egg allergy
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Egg allergy
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Post #1 - June 23rd, 2004, 9:39 pmDoes anyone know of a substitute for eggs to use in cooking?
It can't contain or be derived from egg.
Thanks.
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Post #2 - June 24th, 2004, 6:40 pmIt depends what you're making. Baked goods, applesauce works. Savory foods, Tofu. Sometimes silken tofu can be used in baked goods too. Look up some vegan cook books & they will give you a lot of ideas. Good luck!"Food is Love"
Jasper White
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Post #3 - July 5th, 2004, 7:28 amHi, I'm not sure if you're still looking, but I came across this and thought it would be useful:
http://www.ener-g.com/store/detail.aspx ... d=97&cat=8
Hope it helps!
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Post #4 - July 12th, 2004, 5:35 pmThanks; I've used their SoyQuick before as a beverage replacement & liked it. I'll have to try this stuff.
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Post #5 - August 25th, 2018, 9:24 amMayonnaisse Makes a Great Substitute for Eggs When Baking
Substitutions for eggs in baking (most listings are for one egg)Mayonnaise: Substitute 3 tablespoons mayonnaise for each egg called for in recipe.
Flour: 1 egg = 2 tablespoons liquid + 2 tablespoons flour + ½ tablespoon shortening + ½ teaspoon baking powder.
Egg substitute: Substitute 1/4 cup egg substitute plus one teaspoon of oil to prevent rubbery texture.
Flaxseed: Use two tablespoons flaxmeal (ground flaxseed) plus 1/8 teaspoon baking powder plus 3 tablespoons water for each egg.
Gelatin: Dissolve 1 tablespoon unflavored gelatin in 1 tablespoon cold water, then add 2 tablespoons boiling water. Beat vigorously until frothy. Substitutes for one egg.
Cornstarch: Substitute 1 tablespoon cornstarch plus 3 tablespoons water for each egg.
Bananas: Substitute 1/2 of a mashed ripe banana plus 1/4 teaspoon baking powder for each egg.
Tofu: Substitute 1/4 cup tofu for each egg.Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
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Post #6 - August 25th, 2018, 9:48 amCathy2 wrote:Mayonnaisse Makes a Great Substitute for Eggs When Baking
Substitutions for eggs in baking (most listings are for one egg)Mayonnaise: Substitute 3 tablespoons mayonnaise for each egg called for in recipe.
Flour: 1 egg = 2 tablespoons liquid + 2 tablespoons flour + ½ tablespoon shortening + ½ teaspoon baking powder.
Egg substitute: Substitute 1/4 cup egg substitute plus one teaspoon of oil to prevent rubbery texture.
Flaxseed: Use two tablespoons flaxmeal (ground flaxseed) plus 1/8 teaspoon baking powder plus 3 tablespoons water for each egg.
Gelatin: Dissolve 1 tablespoon unflavored gelatin in 1 tablespoon cold water, then add 2 tablespoons boiling water. Beat vigorously until frothy. Substitutes for one egg.
Cornstarch: Substitute 1 tablespoon cornstarch plus 3 tablespoons water for each egg.
Bananas: Substitute 1/2 of a mashed ripe banana plus 1/4 teaspoon baking powder for each egg.
Tofu: Substitute 1/4 cup tofu for each egg.
Doesn't most mayonnaise contain egg?
=R=Same planet, different world
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Post #7 - August 25th, 2018, 10:23 amYes, though it was on their list. A lot of those 'substitutes' I was unaware of.Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways,
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Post #8 - August 25th, 2018, 12:07 pmronnie_suburban wrote:Doesn't most mayonnaise contain egg?
=R=
Yolks, yes. If they are allergic to a protein in the whites only, yolks could be perfectly fine. Not that this particular caveat is present in the article, but it is theoretically possible.
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Post #9 - August 25th, 2018, 1:41 pmmtgl wrote:ronnie_suburban wrote:Doesn't most mayonnaise contain egg?
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Yolks, yes. If they are allergic to a protein in the whites only, yolks could be perfectly fine. Not that this particular caveat is present in the article, but it is theoretically possible.
Both Kraft and Hellmans contain eggs and yolks, per their ingredient listings.
=R=Same planet, different world
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Post #10 - August 25th, 2018, 1:50 pmThe silken tofu recommendation is a good one; I've had it used convincingly to provide the creaminess for vegan Caesar salad dressing.
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Post #11 - August 26th, 2018, 11:44 amronnie_suburban wrote:Cathy2 wrote:Mayonnaisse Makes a Great Substitute for Eggs When Baking
Substitutions for eggs in baking (most listings are for one egg)Mayonnaise: Substitute 3 tablespoons mayonnaise for each egg called for in recipe......
Doesn't most mayonnaise contain egg?
I would think these might be more for the "oh no, I thought I had eggs but do not and my recipe calls for an egg...."Leek
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Post #12 - August 26th, 2018, 11:53 amleek wrote:I would think these might be more for the "oh no, I thought I had eggs but do not and my recipe calls for an egg...."
Probably so. I had the title of the thread in mind when I initially replied about mayo being an ill-advised replacement for eggs.
=R=Same planet, different world
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