You can create delicious vegetarian cakes, cookies, custards, and other desserts without the use of eggs. Use them as guides and vary flavorings to make your own specialty cakes. Often the texture of the cake will depend more on how you mix the various ingredients than on how you replace the eggs. If you have your own favorite recipes and don’t know how to replace the eggs, here are some suggestions:

Agar-Agar flakes or bars are particularly effective in cheesecakes and in some ice creams, cakes, and pies. Gives a jelled effect that can substitutes for gelatin and eggs.

Arrowroot or Cornstarch mixed with liquid is particularly good as thickener and excellent in puddings and custards that have to be firmed up in the refrigerator.

Baking Powder will often achieve the desired effect if more leavening is required. If baking powder is not called for in recipe, add 1-2 teaspoons (4 – 8 g) in place of eggs. If it is called for in the recipe, you can sometimes add an extra teaspoon if you have removed an egg.

Egg Replacer is available in most health food stores. Follow directions in package to replace eggs. It is quick and convenient, but not necessarily more effective (and often less so) than many of the other techniques for replacing eggs.

Evaporated or Condensed Milk : Use 1/4 cup (2 fl oz or 60 ml) for every egg, plus 1/4 teaspoon (1.1 g) baking soda or baking powder according to recipe directions. Beat well with an electric mixer. This tends to work well in butter cakes. It does not work as well in cakes containing syrup, honey, or oil. Both evaporated and condensed milk can also be used effectively to make ice cream.

Extra Liquid works well in some recipes, particularly cookies. Simply adding a little extra milk or water to the ingredients does the trick.

Flax Seed : Soak 5 tablespoons (2 1/2 oz or 75 g) of flax seed in 5 cups (1 1/4 qt or 1 1/4 L) of water for an hour, then simmer for 2 minutes. Strain and store in the refrigerator. Or grind 3 tablespoons (1 1/2 oz or 45 g) of flax seeds with 1/2 cup (4 fl oz or 125 ml) water in the blender and process about 30 seconds. Add to muffins or quick breads. Does not hold up well under heat but can be beaten and used the way egg whites are used in meringues.

THe microwave method or preparing flax seed is to combine 1 tablespoon (1/2 or or 15 g) of flax seed in a 2-cup (2-L) measuring cup. Microwave, uncovered, on full power until the seeds begin to dance and mixture boils. Continue to boil for 2 or 3 minutes until the mixture has been reduced to about 3/4 cup (6 fl oz or 180 ml). Scoop the mixture into a blender and grind for about 1 minute to break up the seeds. Strain. (It’s ok if some seeds get through the strainer.) You’ll have about 2/3 cup (5 fl oz or 160 ml) or the mixture. Refrigerate for at least 15 minutes before using, or cover and store refrigerated for up to two weeks. Use 1/4 cup (2 fl oz or 60 ml) of the mixture to replace 1 whole egg or 2 egg whites.

Lemon Juice or Vinegar : Adding 1 tablespoon (1/2 fl oz or 15 ml) lemon juice to 1 cup (8 fl oz or 250 ml) of milk called for in the recipe, in combination with baking powder or baking soda, will usually lighten the cake. Adjust your liquid accordingly. About 1 egg equals 1/4 cup (2 fl oz or 60 ml) liquid.

Liquid Lecithin combined with water can be used in some quick bread and muffin recipes.

Self-Rising Flour can be used in all kinds of baked goods, but be careful about overheating. It will sometimes collapse when cooled.

Tofu can be used to replace egg, particularly in sweet and savory pies, savory loafs, muffins, and quick breads.

Yogurt : About 2 tablespoons (1 oz or 30 g) yogurt in place of 1 egg works particularly well in muffins and some cakes, but does not hold up well to heat.

Yogurt Cheese can be use as a substitute for eggs in some custard pies and cheesecakes. It is good in savory custard pies.

Quote from The Green Way To Healthy Living

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Best Vegetarian Info Guide at www.22Vegetarian.com

January 14th, 2009 | Tags: agar-agar, arrowroot, baking, baking powder, cakes, cookies, cornstarch, custards, desserts, egg, egg replacer, eggs, flax seed, flour, gelatin, ice creams, lecithin, lemon juice, milk, pies, puddings, recipes, substitute, tofu, vegetarian, vinegar, yogurt | Category: Best Cake Info Guide, Best Egg Replacer Guide, Best Meals Info Guide, Best Recipes Info Guide, Best Vegetarian Info Guide | Subscribe to comments | Leave a comment | Trackback URL