Posted by sherry on September 29, 2001 at 10:27:34:
In Reply to: Does anybody know a substitute for egg white, I'm allergic to it??? posted by Hedi on September 28, 2001 at 23:45:28:
Substitutes:
All- purpose
duck egg (larger, and oilier, more colorful, and more flavorful)
For scrambling and making omelets
tofu (This works best with crumbled firm or extra firm tofu. It helps to add lots of seasonings like onions, mushrooms, nutritional yeast or cheese, and herbs.) See also the recipe for Tofu Omelette posted by Veggies Unite!)
OR egg substitute (Substitute 1/4 cup egg substitute for each egg.)
OR egg whites (A good combination is two egg whites for every egg yolk.)
For baking
1 egg = 2 tablespoons liquid + 2 tablespoons flour + ½ tablespoon shortening + ½ teaspoon baking powder (Recipe from Substituting Ingredients by Becky Sue Epstein and Hilary Dole Klein. See my sources. Add one or two drops of yellow food coloring if desired.)
OR egg substitute (Substitute 1/4 cup egg substitute for each egg. Using egg substitute in place of eggs tends to make baked goods rubbery, because egg substitute has no fat. To improve the product's texture, add one teaspoon of canola oil for each egg replaced. Egg substitute can't be whipped and is much more expensive than regular eggs. It doesn't work well in cheesecakes. For more information, visit the Illinois Cooperative Extension Service's Egg Substitutes page; for a recipe, visit its Homemade Egg Substitute page)
OR egg whites (Substitute 2 egg whites for each whole egg. This substitution may make baked goods less tender. To compensate, try adding 1 teaspoon of oil per egg called for in recipe.)
OR flaxmeal (Make flaxmeal by grinding flaxseed in a blender until it has the consistency of cornmeal. Use two tablespoons flaxmeal plus 1/8 teaspoon baking powder plus 3 tablespoons water for each egg called for in recipe.
OR egg yolks (Higher in fat, but increasing the egg yolks in a baked good often makes it moister and more flavorful.)
OR gelatin (To replace each egg: Dissolve 1 tablespoon unflavored gelatin in 1 tablespoon cold water, then add 2 tablespoons boiling water. Beat vigorously until frothy.)
OR cornstarch (Substitute 1 tablespoon cornstarch plus 3 tablespoons water for each egg called for in recipe.
OR mayonnaise (Substitute 3 tablespoons mayonnaise for each egg called for in recipe.)
OR Ener-G Egg Replacer (Substitute 1 1/2 teaspoons Egg Replacer plus 2 tablespoons water for each egg called for in recipe.)
OR bananas (Substitute 1/2 of a mashed ripe banana plus 1/4 teaspoon baking powder for each egg.)
OR tofu (Substitute 1/4 cup soft silken tofu for each egg.)
OR fruit-based fat substitutes (Substitute 2 tablespoons fat substitute for each egg in recipe.)
As a glue for breading
milk (crumbs won't stick as well; consider refrigerating the breaded food for about an hour before cooking to improve adhesion)
Custards and cream fillings
egg yolks (Substitute 2 egg yolks for each whole egg. This is higher in fat, but works wonders in sauces, custards, and cream fillings.)
For coating pie crusts
omit (note: crust may become soggier) OR cold milk (to add gloss) OR cream (to add gloss)
To bind ingredients
Ener-G Egg Replacer (Substitute 1 1/2 teaspoons Egg Replacer plus 2 tablespoons water for each egg called for in recipe.)
If recipe calls for raw eggs (and you wish to reduce the risk of salmonella poisoning)
pasteurized eggs (for whole eggs; available in the frozen foods section) OR powdered egg-white substitutes (for egg whites) OR meringue powder (for egg whites; may contain sugar)