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Eggs are the backbone of many baked goods and can be substituted with caution. Recipes call for eggs, which mean whole large Grade A refrigerated eggs from hens, without its shell, or egg whites or egg yolks, which are separated from the same type of whole egg.
SARAH SAYS: At CraftyBaking.com all of our recipes call for Grade A large eggs.
ONE LARGE EGG WITHOUT SHELL = 3 tablespoons + 1/2 teaspoon = 50 grams = 1.75 ounces each
NOTE: When you buy a dozen eggs, each one in the carton will average about 50 to 52 grams, so some may be smaller or larger than the average. For the best baking, weigh your eggs or the total needed for each recipe before baking.
If using farm fresh eggs, it is imperative you weigh each one or the total needed because sizes vary so much.
= 1/4 cup refrigerated whole egg product or follow package instructions
= 2 large egg yolks or 2 large egg whites
ONE LARGE EGG WHITE = 2 tablespoons = 1.05 ounces = 30 grams each
ONE LARGE EGG YOLK = 3 1/2 teaspoons = .65 ounces = 18.6 grams each
1 cup (240 ml) = 4 large eggs, or 12 large egg yolks, or 7 to 8 large egg whites
Egg Substitute - Aquafaba: NOTE: It has some of the properties of egg yolks and some of the properties of egg whites, but not all of both. See our recipe, Strawberry Cream Aquafaba Vegan Cake.
2 Tablespoons drained aquafaba (chickpea) liquid (unwhipped) = 1 large egg white
3 tablespoons drained aquafaba (chickpea) liquid (unwhipped) = 1 large egg
OTHER EGG SUBSTITUTIONS: Egg substitutes will work, however, most of them will not serve to aerate the recipe (as beaten egg whites hold air), but will rather act as binders and tend to make the recipe dense.
SARAH SAYS: The tricks to substituting eggs in baking recipes are to select those with one or two eggs only. Any more than that, the eggs are used for aerating the cake and egg substitutes will not do as good as a job as the real thing. Egg substitutes will make the baked good denser, so be aware of that. The perfect recipes to use for substituting eggs in are one pan cakes (not butter cakes with lots of eggs) and quick-breads (such as muffins, loaves, pancakes, etc).
Flaxseeds: 1 tablespoon of flaxseeds with 3 tablespoons of water = 1 large egg. Great to use for a one or two egg replacer in butter (creamed) cakes and cookies.
Whisk the ground flaxseeds with water in a bowl until it becomes a gelatinous, sticky mixture. Then use in recipe.
Fruit or vegetable purees: 1 mashed, ripe banana or 1 tablespoon applesauce or 2 tablespoons canned pumpkin (squash) or sweet potato puree = 1 large egg. Great to use for muffins, quick breads, pancakes.
Starches: 1/4 cup mashed potatoes or 2 tablespoons potato starch = 1 large egg. Great to use for muffins, quick breads, or dense recipes.
Tofu: 1/4 cup of pureed soft, or silken, tofu = 1 large egg. Great to use in custards and quiches, as well as brownies, or dense and rich recipes.
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