Egg substitute

[Ridgerunner]

I read this interesting suggestion on AOL and was wondering if anyone had tried it when baking? It sounds like it might be a useful idea for backpackers.

"Eggs are a great binder and leavener, but they're also high in cholesterol. For each replaced egg, grind a tablespoon of flax seed and dissolve it in 3 tablespoons of water. When it breaks down, it will have the same gooey consistency as an egg, and possess the same binding power. It's also a shot of nutritional goodness, as flax seed is a good source of essential fatty acids"

[zelph]

I read this interesting suggestion on AOL and was wondering if anyone had tried it when baking? It sounds like it might be a useful idea for backpackers.

"Eggs are a great binder and leavener, but they're also high in cholesterol. For each replaced egg, grind a tablespoon of flax seed and dissolve it in 3 tablespoons of water. When it breaks down, it will have the same gooey consistency as an egg, and possess the same binding power. It's also a shot of nutritional goodness, as flax seed is a good source of essential fatty acids"

I'll have to have my daughter try that, she's interested in this type of substituting. I've read that quick oats can be used as an extender. Maybe just use the egg white, save the yoke for me

[ConnieD]

I found a product called Egg Replacer I am interested in using in recipes for backpacking baking.

Has anyone used this product?

[zelph]

I found a product called Egg Replacer I am interested in using in recipes for backpacking baking.

Has anyone used this product?

Not I, just eggbeaters. From your link here is what they said:

How much Egg Replacer do you need to replace one egg?

One Egg = 1 1/2 tsp Egg Replacer to 2 tbsp of water. To replace egg whites use the same amount as replacing the entire egg, so One Egg White=1 1/2 tsp Egg Replacer to 2 tbsp of water. To replace the egg yolk stir 1-1/2 tsp Egg Replacer into 1 tbsp of water.

Q What can you do and not do with the Egg Replacer?

Egg Replacer is used mainly in baking from scratch. Egg Replacer can be used with some commercial mixes but it is not recommended. Since there are no eggs or egg derivatives, it CANNOT be scrambled, hardboiled, etc.

[ConnieD]

Hi, zelph, I saw that.

I am wondering if it "raises" pancakes and other baking recipes calling for eggs.

I also wonder if the taste is there. Maybe it has a "neutral" taste?

EggBeaters is liquid. More fuss, to carry in a backpack.

[zelph]

Hi, zelph,

I saw that.

I am wondering if it "raises" pancakes and other baking recipes calling for eggs.

I also wonder if the taste is there. Maybe it has a "neutral" taste?

Does sarbar ever come over here?

Sarbar hasn't stopped by for a long time.

I would think it has a neutral tase like you thought. Probably has the ability to "raise" baked goods like the egg whites.

I saw on the food channel today a recipe that used "no cook lasagna noodles" in a lasagna dish. Just layer the dry noodles as you would in making lasagna and cook. The noodles absorb the water while cooking. Have you heard of them? Sounds like a good pasta noodle for backpacking. Put into pot, add cold water, heat to boil and let stand until soft and it's ready to eat. This coming week I'll have to go looking for the noodles and get a box.

[Ridgerunner]

CoonieD, have you ever tried Krusteaz Pancake mixes? I love the blueberry one and all you need is water to add to the mix. (no egg) Great for the trail !

[ConnieD]

ridgerunner,
I have tried that brand. I like Krusteaz brand.

zelph,
I am interested in those no-cook lasagna noodles.

Lasagna would be a great "treat" on the trail.

I found a recipe online for cake, using Egg Replacer.

White Vegan Cake

[There is also a recipe for Chocolate, Applesauce Spice Cake, Lemon Tofu Cheesecake, Lemon Cake, Orange Cake, and a Torte at http://www.ochef.com/218.htm]

Ingredients:

1-1/2 cups flour
3/4 cup sugar
2 tsp baking powder
1/4 tsp salt
3/4 cup soy milk
2 tsp vanilla
Egg replacer equivalent to 1 egg, beaten

Preparation:

Preheat oven to 350°F (175°C). Grease a cake pan. In large bowl, mix together flour, sugar, baking powder, and salt. Combine remaining ingredients, and add to flour mixture. Beat for 2 minutes. Bake for 30 minutes in cake pan, or until a toothpick inserted in center of cake comes out dry.

The website says vegans use Egg Replacer, and if not a vegan use real butter, real milk etal if you like. Apparently, I will find more recipes that call for Egg Replacer, if I look at vegan recipes.

That is fine with me: I can use backpacking butter, backpacking lard, backpacking milk, backpacking cheese.