egg substitute

Desperate_Housewife_2-2

I have been doing my own baking lately in an attempt to cut down on grocery spending and seem to be using up a lot of eggs as a result.

I usually buy free range so that bumps up the cost even more and I am now looking round for a cheap ('cheep cheep'! sorry!) source of eggs.

I came across this egg substitute http://www.goodnessdirect.co.uk/cgi-local/frameset/detail/316644_Orgran_No_Egg_200g__equal_to_66_eggs_.html and wondered if anyone had tried it, apparently its the equivalent of 66 eggs for £2.19.

I have looked at a couple of slimmers recipes and realised that they don't use eggs either. Any info would be great! Many thanks and apologies for the lame chuck joke!

thriftlady_2

I've been baking egg-free cakes and biscuits for 7 years now after my dd's head swelled to the size of a rugby ball after eating egg for the first time:rolleyes: She can tolerate it in a cake now but I've grown used to egg-free baking.

I have never tried a substitute except soya flour. To use soya flour (available from health food shops) simply replace each egg with 1 heaped tbsp of soya flour + 1 tbsp water.

I find it best and cheapest to just use recipes that don't require eggs. Favourites are; eggless chocolate buns (on this thread post 3), Norfolk vinegar cake which is on this thread post 3 again. Post 6 has my muffin recipe which I make nearly every week without eggs. I make a batch of muffin mix in a traybake tin quite often and cut up.

Biscuits I make regularly are flapjacks, fork biscuits and Anzac biscuits.

Another good source of eggless recipes is to be found by googling 'vegan cakes'

HTH

Jammygal

Thanks so much for this thriftlady, my ds also has egg (and nut/seed) allergy so I like you, try and make my own.
Do you have any more ideas for foolproof nice tasting birthday cakes / fairy cakes??? DD and DS both have bdays in the next few weeks;)
I do already use a couple of recipes but am always looking to broaden my collection:D

thriftlady_2

Hi Jammygirl -my sympathies to you, my daughter also has an allergy to peanut and pinenut as well as to eggs.

For fairy cakes I find the chocolate bun recipe works well. Obviously you can ice them or melt a bit of chocolate over them (Kinnerton do a completely nut-free dark choc). I've tried it without the cocoa-replacing the amount with more flour and added sultanas.

For a big cake the chocolate bun mixture works well. I think the whole amount will make enough for two 7 inch sandwich cakes. You can also use the muffin mixture in a sandwich tin.

exlibris

A wartime tip was to use vinegar. I have never totally done this but for a recipe using 2 eggs I have used 1 and a splosh of vinegar. The mixture looks curdled but it still rises and tastes OK.

Sorry I am not too good at measures. I usually use "rack o' ee" untill it looks OK.

Jammygal

thriftlady wrote: »

Hi Jammygirl -my sympathies to you, my daughter also has an allergy to peanut and pinenut as well as to eggs.

For fairy cakes I find the chocolate bun recipe works well. Obviously you can ice them or melt a bit of chocolate over them (Kinnerton do a completely nut-free dark choc). I've tried it without the cocoa-replacing the amount with more flour and added sultanas.

For a big cake the chocolate bun mixture works well. I think the whole amount will make enough for two 7 inch sandwich cakes. You can also use the muffin mixture in a sandwich tin.

Thanks Thriftlady, will give these buns a go today.....;) I sometimes use the choc you are talking about and sometimes giant choc buttons:D

Desperate_Housewife_2-2

Thanks for the tips everyone, I've made 3 cakes and substituted a banana for egg in one of them and its lovely. I have bought some soya flour today so next time I bake, I'll try it.

23rdspiral

hi everyone, i've searched but can't find what feels like a mythical reference i saw on here for using a special type of flour instead of egg or oil in cake recipies.

I'm not sure about using a precious egg just for a cake, and have had great success with some eggless vegan recipies i've used.

Could someone help? Or even just point me to the right place to look? I think it was gram flour (chickpea flour) or soya flour, but i can't remember. Thanks!

Allegra

One heaped tbsp of soya flour and one tbsp of water are supposed to be a substitute for an egg in baking. I have never tried it myself, so I can't tell you if it works though....

MrsBartolozzi

I've used a tablespoon of veg oil and a few drops of milk (maybe a teaspoon) instead of an egg in a sponge recipe. Not sure how this would work in say pancakes though.
Other ideas here.

Raspberry_Swirl

You can get egg substitute powder in health food shops.