President Thomas S. Monson, Ensign September 2014, “Are We Prepared?”
Egg Replacers
The average American eats between 256 & 400 eggs a year. Here are some suggested egg replacers when baking:
1 egg = 2 heaped Tbsp. potato starch + 1 Tbsp. water
1 egg = 3 Tbsp. mashed beans (pinto, black bean, white bean etc)
1 egg = 1 Tbsp. ground flax seed (meal) simmered in 3 Tbsp. water
1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder
1 egg = 2 heaped Tbsp. arrowroot powder + 1 Tbsp. water
1 egg = 1 heaping Tbsp. soy flour + 2 Tbsp. water
1 egg = 1 Tbsp. white chia seed meal simmered in 3 Tbsp. water
1 egg = 1⁄4 cup of chickpea flour and 1⁄4 cup of water, dairy or non-dairy liquid
1 egg = 3 Tbsp. flour + 1 1⁄2 tsp. vegetable shortening + 1⁄2 tsp. baking powder + 3 Tbsp. water
1 egg = 1 tsp. psyllium seed husk + 1⁄4 cup water (let stand 5 minutes)
1 egg = 1 1⁄2 Tbsp. lecithin granules + 1 1⁄2 Tbsp. water + 1 tsp. baking powder
1 egg = 1 tsp. baking soda + 1 Tbsp. Vinegar (best results for cakes, cupcakes, quick breads)
1 egg = for breads if they call for eggs you can replace with 1⁄4 cup of water or vegetable oil
1 egg = 1 tablespoon gelatin + 3 tablespoons lukewarm water
1 egg = 1/3 cup applesauce or 1⁄4 cup applesauce + 1 tsp. baking powder
1 egg = 1⁄4 cup applesauce, mashed banana or other fruit purees
1 egg = 2 Tbsp. flour + 1⁄2 tsp. oil + 1⁄2 tsp. baking powder + 2 Tbsp. liquid (milk, cream, buttermilk, dairy free) beat
1 egg = 2 Tbsp. water + 1 Tbsp. oil + 1⁄2 tsp baking powder beaten until smooth
1 egg white = 1 Tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped again
Bulk Egg Replacer Recipe
45-50 eggs = 2 1⁄2 cups potato starch (cornstarch or arrowroot) + 1 1⁄2 cups tapioca starch + 2/3 cup baking
powder + 1/3 cup baking soda. Mix and store in airtight container.
1 egg = 1 rounded 1⁄2 Tbsp. egg replacer powder + 2 Tbsp. water.
To use as egg whites beat stiff (can’t be used for meringues, angel food cake)
1 egg yolk = 1 rounded 1⁄2 Tbsp. egg replacer + 1 Tbsp. water
In a small saucepan, add the water and flax seeds. Bring the mixture to a boil, uncovered, over medium-
high heat. Reduce heat to a low boil, stirring occasionally, until the mixture is gelatinous and stringy,
about 20 to 25 minutes. It’s important that the mixture is boiled uncovered here because not only are
we coaxing the polysaccharides out of the husk of the flax seed with heat, we’re also boiling off some of
the water to get an extra thick consistency. Strain the seeds from the liquid – retaining liquid in a bowl.
Allow the bowl to cool down. Refrigerate or Freeze the gel. Makes about 1 cup flax gel or 16 Tbsp. or 5
Commercial Brand Egg Replacers
Fresh Eggs: A just-laid egg has a coating on it called the "bloom". This coating keeps oxygen and bacteria out of the
egg. If you are lucky enough to have fresh eggs straight from the farmer, they can be kept in a cool place for
months without refrigeration. (Egg producing companies are required by the USDA to wash the eggs, therefore
washing off the bloom. So when you buy eggs from the store you will know the bloom has been washed off.
Coating them lightly (but completely) with food grade mineral oil is like replacing the bloom.)
Freezing Eggs: Wash your eggs in cold water. Grab your muffin tin. Line each muffin spot with a sandwich bag.
Crack 1 egg in each bag. Place in freezer until set. Pull the sandwich bags from the muffin tin and place in a bigger
container like a used 1 gallon Ice-Cream container w/lid. Keep in freezer and use within 6-9 months. To use set out
Dehydrated Eggs: Wash 6 fresh eggs. Crack them into a large bowl and whisk them until scrambled. Pour the
uncooked scrambled eggs onto 1 fruit leather tray and dehydrate them in a food dryer at 135 degrees. 3 hours into
the drying check the eggs and stir if needed. Dry them until they are hard and brittle. Cool slightly and break the
pieces into small chunks. Blend the chunks in a food processor or blender until very smooth. Store in plastic bags in
a cool, dry place or in the refrigerator or freezer. Long term storage use mylar bag or #10 can and oxygen
No fruit leather tray? Line the trays of your dehydrator with parchment or wax paper, folding up all the
edges to form a tray so the liquid eggs won’t slide off and make a mess.
To Reconstitute: 1 egg equals 1 1⁄2 Tbsp egg powder + 2 Tbsp boiling water makes scrambled eggs. If
baking 1 egg = 1 1⁄2 Tbsp egg + 2 Tbsp water and stir until dissolved in the mixture.
Water Eggs: "Sodium silicate (water glass) was also used as an egg preservation agent in the early 20th century
with large success. When fresh eggs are immersed in it, bacteria which cause the eggs to spoil are kept out and
water is kept in. Eggs can be kept fresh using this method for up to nine months. When boiling eggs
preserved this way, it is well advised to pin-prick the egg to allow steam to escape because the shell is no longer
Here's how "The Boston Cooking School Cook Book" by Fannie Farmer instructs on how to preserve eggs for long-
term storage with water glass: Only use fresh eggs which have been wiped clean, but not washed. Mix 11 parts
with 1 part water glass in an earthenware crock. Place eggs in solution leaving about 2” of liquid above the eggs.
One quart of water glass will treat about 16 dozen eggs. Cover crock and store in a cool, dry place. OR Mix 1 part
water glass with 10 parts cooled, boiled water. Pour into a large, stone crock. Wipe off fresh eggs with a flannel
cloth. Place in solution (eggs should be covered with 2” of liquid on top). Cover crock and store in a cool, dry
water glass (sodium silicate) can be used for a lot of other different things: dilute water glass for use as a
transparent sealer for cement or concrete floors, use full strength as an adhesive, dilute for general cleaning
Eggless French Toast Recipes
Directions: Choose a recipe above. Set the bread aside. Mix the liquids together. Dip the bread in the liquid and
place in a oiled hot pan. Cook on each side until brown. Serve with maple syrup.
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