I use a shelf-stable egg replacer in my baking, mostly because I hardly ever have eggs on hand.
(Bob’s Red Mill is the brand I see, but I’m sure there’s other brands out there)
I guess I’m big on shelf-stable substitutes for stuff that goes bad fast: I also have powdered milk for baking/sauces, and textured vegetable protein to add protein and texture to things I’d usually use ground meat for, where the meat’s flavor would be overpowered by the sauce anyway.
Ohhhhh that makes much more sense. I was going to complain about the volume of those things too, but I figured I had already complained about enough. Turns out my complaint was crazy.
At minimum, knowing how to substitute eggs in baking is a basic life skill if you like feeding yourself.
In baked goods, each = 1 egg:
1/4 cup applesauce
1/4 cup mashed banana
3 tbsp nut butter
1/4 cup yogurt
1 tbsp ground flax seed + 3 tbsp water
Even when bird flu isn’t going on, sometimes you just don’t have an egg. Know your options!
I use a shelf-stable egg replacer in my baking, mostly because I hardly ever have eggs on hand. (Bob’s Red Mill is the brand I see, but I’m sure there’s other brands out there)
I guess I’m big on shelf-stable substitutes for stuff that goes bad fast: I also have powdered milk for baking/sauces, and textured vegetable protein to add protein and texture to things I’d usually use ground meat for, where the meat’s flavor would be overpowered by the sauce anyway.
You underestimate the power of laziness. That’s a lot of steps to approximate an egg.
It’s far easier to bake less and eat fewer eggs. Trust a lazy person. Either that or I’ll wait until eggplants can grow real eggs.
Adding 1/4 cup applesauce isn’t that much of a bother, I promise! (Each item equals an egg, not mix all together to equal an egg)
Ohhhhh that makes much more sense. I was going to complain about the volume of those things too, but I figured I had already complained about enough. Turns out my complaint was crazy.
TIL