They have never given us a straight answer on which came first. . .
They have tried to stymie us with why one crossed the road. . .
|And, probably, they would |
and am about to tell you.
Yes, it is true----cakes will rise and foods will thicken without an official egg. Many common pantry items can be used in place of eggs in baked goods, even though their added nutritional value will be lost. Each of the recipes below equals one egg. If two or three eggs are called for, increase the recipe accordingly. Do NOT make a batch to keep on hand.
It would be wise to experiment now, before need arises and a variety of items are available, to see which you prefer.
For each egg needed, place one heaping Tablespoon whole flax seed in a blender and blend until it becomes a fine meal. Add 1/4 cup cold water and blend 2 to 3 minutes until thickened and has the consistency of eggs.
Prepare right before starting recipe for cookies, cake, etc.
For each egg needed, combine 1 teaspoon plain unflavored gelatin (like Knox) with 3 Tablespoons cold water and 2 Tablespoons plus 1 teaspoon boiling water.
The following information was taken from http://www.pioneerthinking.com/cooking/solutions/eggsub.html
No one should eat foods containing raw eggs. This includes "health food" milk shakes made with raw eggs, Caesar salad, Hollandaise sauce, and any other foods like homemade mayonnaise, ice cream, or eggnog made from recipes in which the egg ingredients are not cooked.
To make a recipe safe that specifies using eggs that aren't cooked, heat the eggs in a liquid from the recipe over low heat, stirring constantly, until the mixture reaches 160 °F. Then combine it with the other ingredients and complete the recipe.
What is a good substitute for eggs?
Ener-G Egg Replacer - follow directions on box.
2 tbsp cornstarch = 1 egg
2 tbsp arrowroot flour = 1 egg
2 tbsp potato starch = 1 egg
1 heaping tbsp soy powder + 2 tbsp water = 1 egg
1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.
1 banana = 1 egg in cakes.
1 tbsp milled flax seed and 3 tbsp water = 1 egg. Light, fluffy cakes!
Homemade egg substitute recipe
Homemade egg substitutes are less expensive and just as satisfactory (as commercial products). They also have few calories. Here's a low cholesterol egg substitute recipe:
1 tablespoon of nonfat dry milk powder
2 egg whites from large eggs
4 drops of yellow food color
Sprinkle powdered milk over egg whites, then beat them with fork until smooth. Add food color, and beat until blended. This makes 1/4 cup, which is equal to 1 large egg. If you use this homemade substitute for scrambled eggs, cook it in vegetable oil or margarine so the eggs won't be too dry.
Thanks to Pioneer Thinking for the above.
Eggs are an important source of high quality protein but to store long-term they need to be in powdered form.* Powdered eggs would be a good addition to a pantry. They can be purchased in cans, usually one-gallon, and stored in a cool room of your home, they will store for up to 10 years. After they are opened, they will keep for 12 months.
If you make any baked goods from commercial mixes, you are likely already using powdered eggs. Once you try using them, you'll find they are very handy for everyday use. They are less messy than fresh eggs and the possibility of the Salmonella bacteria is eliminated. Commercial bakeries use them to get consistent results from their baked goods.
Since powdered eggs are pasteurized, they can be used to make your own mixes without worrying about spoilage. They are perfect for camping, also.
Measurements for Using Powdered Whole Eggs
To use them in your favorite recipes, just add the appropriate amount of egg powder** to the dry ingredients, and then add the additional water to your liquid ingredients.
1 egg use 1 T whole egg powder + 2 T water
2 eggs use 2 T + 1/4 cup water
3 eggs use 3 T + 1/3 cup water
4 eggs use 1/4 cup whole egg powder + 1/2 cup water
6 eggs use 1/3 cup + 2/3 cup water
8 eggs use 1/2 cup = 1 cup water
*There are many Internet sites that will tell you different ways to keep fresh eggs for a long time but that is something you will have to check out for yourself if you are interested.
**Often I will "smoosh" the egg powder through a fine strainer to make it finer, but I am not sure that is necessary.
Powdered egg whites are also available. They are great for meringues and decorating icing.