can I reduce amount of eggs used in bun mixture??

helen81_2

Hi,

Just wondering if anyone knows what buns and cakes turn out like when you only use 1 egg but the recepie calls for 2 eggs?

I now bake for the kids (including OH, lol ) reguarly but this uses alot of eggs and as I refuse to buy any other than free range it can be expensive! Thought if I could cut back on the eggs I could save abit.

I found out the other day that a HM cheese sauce tastes just as nice WITHOUT using any marg :T ...so that was what got me thinking about this.

Anybody?

zombiecazz

I've used less eggs in the past when baking. Just make sure to add a little more liquid, like milk or water.

kittiwoz

I pretty much never use a recipie when baking but I've made cakes with 1 egg before. I add a little baking powder to help the rise and as zombiecazz says a little more liquid till the batter seems like a good consistency.

dolly_day_dream

You can always replace an egg with one teaspoon of soya flour and a tablespoon of liquid e.g. water. I am a vegan and have found that using a banana or combining bicarb and vinegar, amongst others are good to use when baking. Look up vegan recipes online or if you want I will post a fantastically moist banana and carrot cake I make from the "Meals without Squeals" cookbook which people never believe is made without eggs.

Chell

You can make fairy cakes by weighing your egg/s in the shell. What ever the egg/s weigh use the same quantity of sugar, butter or marg and flour. This can be used for fairy cakes in cases or in teo tins to make a sandwich cake.

Ted_Hutchinson

Substituting Fat – 3 Tablespoons ground Omega Golden Flax Seed = 1 Tablespoon Margarine, butter or cooking oil.
Substitute for all or some of the fat depending on the recipe.To substitute for all of the fat with flax seed, increase liquid by 75% as ground flax absorbs liquid. Baked goods brown more quickly.

Substituting Eggs – 1 Tablespoon of ground Omega Golden Flax Seed plus 3 tablespoons water for each egg.
Substitute a 1:3 ratio of ground flax seed and water mixture for each egg in recipes for pancakes, muffins and cookies. Allow to sit for several minutes together before adding to your recipe.

They use Golden Linseed but that tends to be very overpriced. I buy 5kg bags of ordinary non-organic brown linseed. Every week I grind (small electric spice/coffer grinder) up a jarful which I keep in the fridge. I mainly use linseed meal as an addition to cereal as it increases the fibre and omega 3 content.

voodoozoe

You could always try yoghurt cake which has no eggs at all and no scales are required either!!!:D

Tip all these ingredients into a bowl using the small yoghurt pot as measure:

1 pot yoghurt(any flavour, will be subtle but you'll be able to taste it)
1 pot sugar
1 pot veg oil
3 pots SR flour
1 tsp baking powder
Any other flavouring you desire, eg. raspberry yoghurt and coconut is nice, also raisins and mixed spice...let your imagination run wild!!!

Mix together gently then cook in cake tin or bun cases just as you would with your normal 'eggy' mixture...whichever you prefer.

I usually do buns and they are lovely and light and very moreish;)

AussieLass

dolly_day_dream wrote:

You can always replace an egg with one teaspoon of soya flour and a tablespoon of liquid e.g. water. I am a vegan and have found that using a banana or combining bicarb and vinegar, amongst others are good to use when baking. Look up vegan recipes online or if you want I will post a fantastically moist banana and carrot cake I make from the "Meals without Squeals" cookbook which people never believe is made without eggs.

Could you post that in the recipe section, I would love to make it. Is the book a uk one do you think? It sounds great.

thriftlady_2

You've got me on one of my favourite subjects - egg-free cakes -dd is allergic.

Definitely try the soya flour substitute already mentioned.Free range eggs cost about 11p each at supermarkets,soya flour costs about 4p a heaped tbsp(1 heaped tbsp + 1 tbsp water =1 egg).

A favourite recipe of my dd's is this wartime one.It makes really moist chocolatey buns.I've used butter instead of marge for flavour.

Sift together
8 oz self-raising flour
1 oz cocoa
3 oz sugar

Melt 3 oz butter and add to the bowl.

In another bowl,pour
7.5 fl oz of hot water
Add
1 tbsp golden syrup
1 tsp bicarbonate of soda

It will fizz,add it to the rest of the ingredients and mix well.
Spoon into greased bun tins and bake at 180c/gas4 for 15 mins.

This mixture usually makes about 15 buns so use 2 12 hole tins.
I like to top these with melted chocolate.Buttercream is good too.
You can also add orange zest.
I would imagine the butter could be replaced with vegetable oil.

I also make egg-free muffins by simply replacing the egg with 3-4 tbsp of milk.

Sift together
9 oz plain flour
1 tbsp baking powder
1/2 tsp salt
3 oz sugar

In another bowl mix
8 fl oz + 3-4 tbsp milk
3 fl oz veg oil or melted butter

Combine both bowls so that no dry mixture is visible but do not overmix - DON'T USE ELECTRIC BEATERS.

You can add 3 oz of choc chips,blueberries,raspberries,raisins,coconut,sunflower seeds whatever you like really.

Spoon into muffin tins(not bun tins) and bake at 200c/gas 5-6 for 25 mins.

HTH:)

tootles_2

I only ever use 1 egg when the recipe calls for two, replace the egg with water measured in the shell of the egg you have used, I measure out two half egg shells into the mixture......... it works fine...........

dolly_day_dream

AussieLass wrote:

Could you post that in the recipe section, I would love to make it. Is the book a uk one do you think? It sounds great.

The book is a UK one, published by the Isle of Wight Vegetarians and Vegans. All the recipes are vegan :j and you can buy the book online from VIVA http://www.viva.org.uk/shop/booksvegan.htm
and they will deliver internationally. I am attempting to post the recipe in the recipe section now but bear with me cos it's the first time I have done so and I may very well get it wrong:o