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Replacing eggs in baking


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Replacing eggs in baking

OkayTea | | Oct 10, 2011 04:30 PM

As fall rolls around, I start to get the itch to bake again. I am not a vegan, but I am looking for a replacement for eggs in baking. I don't eat a lot of eggs because I am allergic in large doses, and my boyfriend only keeps egg whites in the carton around for his egg-y needs. We don't have the biggest fridge in the world, so buying eggs usually means they go to waste.

Because I like to bake on a whim, I was wondering if anyone has tips for easy egg replacements. I've read that egg whites do NOT suffice in most recipes, and I am looking to avoid buying a big box of something like that EnerG egg replacement because I'd really only use it occasionally.

I made a vegan pumpkin bar recipe last week that called for "egg replacement of your choice." I chose, per many websites' suggestions, 1/4 of a cup applesauce......and the recipe was a miserable failure. Did not set up. I had soupy pumpkin gunk. I am attributing it to the applesauce. Perhaps I did it wrong? I'm frustrated as this was my worst baking failure in history--I didn't even get it to edible stage!!

Any tips from savvy vegan or lazy bakers like myself who don't want to run to the market for eggs alone??

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