Check out my progress on The Egg Enigma
Tonight I write to you seeking homework help—it’s not for organic chemistry, I promise (although I can use as much help as I can get).
As I’ve mentioned before, I am taking an experimental foods class this semester, and we have been assigned to complete a group research project. The objective of said research is pretty unspecific—each group must simply experiment with food principles in order to investigate the differential effect of various ingredients. For example, one group plans to test different types of gluten-free flours in baking bread.
Today, my group had a brief meeting in which I suggested that we play around with various means of egg replacement (e.g., the notorious flax egg, potato starch, etc.). Considering the fact that a large proportion of the Broccoli Hut’s readership consumes a vegan diet, I thought I would pose the question to you all:
What do you use to replace eggs in your baked goods?
I foresee much baking and (taste-testing!) in my future:)
Speaking of baking…
After I signed off last night, I set about making another Ellie recipe, Apple Pecan Muffins.
My tweaks:
-I used white-whole wheat flour instead of half all-purpose/half whole wheat flour.
-I used unsweetened almond milk rather than buttermilk—Ellie loves her buttermilk!
To be frank, these muffins are flippin’ fantastic. The batter was much thinner than I expected, but the result was a very moist baked good—a stark contrast to the much firmer Pumpkin Pie Muffins I made last month. The cinnamon-sugar topping combined with the sweet fruit reminds me of the Pear Ginger Crumble I made a few weeks ago…except these muffins are much more portable.
Seth heartily approves of this recipe too. Let’s just say that it’s been 24 hours since these came out of the oven, and there are seven missing.
The recipe is available online: Apple Muffins
For lunch, I packed my Avocado Egg-less Salad. It’s been a while since I last made this recipe—man, did it hit the spot!
Tonight’s dinner was prepared in less than 20 minutes. Simmering black-eyed peas, tomatoes, okra, and couscous doesn’t take long. Instant gumbo!
Alright, I am off to relax with a magazine, a favorite pastime of mine that has been long neglected! Good night, all.
Filed under: Meals
Caroline Yoder, dietitian-to-be and all-around foodie.
Mhmmm I love the way those muffins look…definitely up my alley on things to try! That polka dot plate is too cute too:)
Did you use dry black-eyed peas?
I use flax seed and cornstarch in place of eggs. That gumbo dish looks great. Have a great night.
What a fun assignment! I usually go with the flax & water combo. It seems to work well. Those muffins look fantastic! Gotta love a good topping
Happy (almost) Friday!
Hmm… well I’ve used egg WHITES instead of whole eggs a lot… I don’t think that quite counts though haha. I’ve also tried the flax egg a handful of times and chia seed eggs once or twice. I’m not a super experienced egg substituter though. I’m curious to see how the results of this experiment turn out. It may just change my baking practices a bit!
I normally use a flax egg. I actually use this quite a bit (mostly in baking) because organic eggs are expensive and I only eat them if I am eating eggs straight up. In pancakes and such, I use a flax egg.
When I make vegan baked goods, I use a flax or chia egg- 1 tablespoon flax or chia mixed with 2.5 tablespoons water and allowed to set. It sure does the trick, as the baked goods always come out fresh and moist!
I havent baked often without the use of eggs. I have made a cake in the past with the use of diet soda. All you will basically need is for example is a Vanilla Cake and 12oz of Diet 7up! The cake will turn out like a regularly baked caked, but I dont know if it is even vegan! woops!
I’m really into chia “eggs” right now (mostly because I have an abundance of chia seeds!)
I’ve also used pumpkin, which works depending on the recipe. Good luck!
I am no vegan, so I just use my darling eggs. I heard that egg subs usually produce a rather denser product though.
When I bake I tend to use flax eggs instead of actual eggs – as it is easier generally.
Good luck with the project!
I tweaked Ellie’s muffin recipe and made banana-nut muffins once. They were great!
I really like the idea of The Ellie Project! I might do that will the Moosewood Cooking for Heath cookbook I bought a few weeks ago. It would be a great way to try new things!
I can’t say that I’ve ever used an egg replacement – I love my eggs too much!
You gumbo looks amazing – do you have a recipe or have you posted it before? I just finally made whole wheat couscous and can’t wait to try it in new recipes!
I don’t know how accurate this is, but I’ve heard you can use avocados in place of eggs.
Sounds like a fun experiment! I usually use a flax slurry, or packaged egg replacer if I’m feeling lazy. I’ve also used mashed banana or silken tofu I think, or sometimes just leave the egg out altogether and see what happens. I’ve seen chia seed slurries around the internet too, which I’d like to try, since chia is so healthy.
I make these muffins frequently at home, we really like them! I have a post about them here:http://kitchenspace.blogspot.com/2010/02/apple-muffins-2010-started-and-january.html
You can make “buttermilk” with almond millk + vinegar (or lemon juice). It works really well to use in muffins, helps baked goods rise like regular buttermilk does. I have tried it and works beautifully!
When I sub an egg I use the flax egg with 1 tbsp flax to 3 tbsp water, but I have seen a lot of people using chia seeds. I love chia seeds but haven’t tried the “chia egg” replacement yet.
Ana