healthy food. recipes. reviews.
Being a vegetarian, I don’t use eggs, and hence resort to the rather convenient egg substitute, Ener-G egg replacer. It’s vegan, it’s kosher and easy to use. It’s very easily available in grocery stores these days. If you can’t find it there, then here’s their website which tells you where to look. http://www.ener-g.com/Where/
The directions on the box say that 1 1/2 teaspoon of Ener-G egg replacer mixed in with 2 tablespoons of warm water is equivalent to 1 egg. Although I find that following those directions, as is, and using it instead of eggs, sometimes leads to not having enough liquid content in the recipe. I’ve found that milk works like a charm for that and provides that lack of moisture.
I have also found that this egg substitute should be the last thing you add to the rest of the ingredients. Try and delay the process of adding warm water to the egg replacer as much as possible. For example, when you are baking with it, let it be the last ingredient to go into the batter before you mix everything together. After adding in the replacer, it’s like a clock ticking. The more you wait, the less it’s effect.
Ah! there goes one more excuse to go vegetarian.