There’s a product called Ener-G Egg Replacer and I use it to great success for eggs in dough. It won’t make a dough “eggy” like is needed for challah or egg bagels, but it’ll work as a binder in other baking recipes, as far as I can tell, perfectly. I’ve never had anyone ask “did you do something different here?” when tasting my baked goods, even if they’ve had my egged versions previously.
I used to use it just for making food for my vegan pals but now I’ve just been using it whenever eggs are called for.
There’s a product called Ener-G Egg Replacer and I use it to great success for eggs in dough. It won’t make a dough “eggy” like is needed for challah or egg bagels, but it’ll work as a binder in other baking recipes, as far as I can tell, perfectly. I’ve never had anyone ask “did you do something different here?” when tasting my baked goods, even if they’ve had my egged versions previously.
I used to use it just for making food for my vegan pals but now I’ve just been using it whenever eggs are called for.
That is unexpectedly constructive information. Thank you.
Business must be booming for them, they’re sold out on their online store.
In sweet baking applications you can also use applesauce as an egg replacement, 1/4 cup applesauce for an egg.
You can also replace eggs with applesauce. At least in cakes that works surprisingly well. One egg is about 1-2 tablespoons of sauce.
Freshly ground flax seed soaked in water creates an egg white replacement.