egg substitute

Penelope_Penguin

LJM wrote: »

maybe its me but i seem to remember being told that in the war they used to replace the egg with vinegar ????

I think you may have mis-remembered that; replacing an egg with an equivalent amout of vinegar will make the cake :eek:

You can use a small amount of vinegar in cakes, which will react with the raising agent (bicarb) releasing carbon dioxide to assist rising

Penny. x

phizzimum

the other day I used one tablespoon of vinegar in place of one egg in a cake - there were 3 other eggs in the cake though. I was worried it would taste odd, but there was no vinegary taste and the cake rose well.

HappyinSpain

I'm allergic to eggs and want to make some Lemon Curd but all of the recipes that I've found contain eggs. I've looked on the Vegan Society website for a recipe but cant find any.

I've thought that perhaps I could just leave the eggs out but hate waste and dont wont jars of it to end in the bin! Has anyone any ideas please?

thriftlady_2

HappyinSpain wrote: »

I've thought that perhaps I could just leave the eggs out but hate waste and dont wont jars of it to end in the bin! Has anyone any ideas please?

You can't just leave the eggs out. You will end up with a mixture of butter, lemon and sugar.

This is wartime recipe which is supposed to be very good, but I don't know where you'd get marrow at this time of year.

HappyinSpain

Thank you 'Thriftlady', the recipe in your link also suggested pumpkin as an alternative - I've noticed butternut squash in our supermarkets so am thinking about improvising with that. Do you think it would work as well as marrow or perhaps a bit too sweet?

Caterina

A courgette is a small marrow so you can substitute with courgette too, I think. I have seen marrows in the market so perhaps there are some around (although of course they will not be grown in the UK at this time of the year).

Murrell

I've made marrow lemon curd before and it was lovely. Should make it again, that was about 10 years ago! I must of used margarine or had a recipe without as I don't eat dairy either, because I am vegan.

Sandra

HappyinSpain

Thought I'd just you know that I have now made my Lemon Curd, I adapted a recipe that substituted cornflour for the eggs. Its turned out really good, here's the ingredients I used:

60 gr butter
120 gr sugar
2.5 tbsp cornflour mixed with a little water or juice
Zest and juice of a huge lemon (mine weighed just over 1lb)

The lemon was really quite sweet so 120gr sugar was sufficient, it was really quick to make and filled a standard size jam jar.

emilyka

My mum used to make a yoghurt cake which had no eggs, I believe it was one from a wartime cookbook but theres a vast array if you google yoghurt cakes :-)

laloopi

Was wondering if anyone uses gram flour as an egg substitute in baking? I've seen it as a vegan suggestion, but it would save money as well!

If so, what proportions of flour and water do you use? I've seen suggestions ranging from a tablespoon to a quarter of a cup of each!