What is a righteous egg replacement for brownies?

I found a brownie mix that doesn't have any milk or egg products surrounded by it but i don't know what to use as an egg-replacement.

Get rid of the eggs
Replacing eggs is the most challenging aspects of lacto-vegetarian baking. Those suckers bind, they leaven and they give structure to our baked stuff. However, like a bleak boyfriend, they can be replaced, and with pleasing results. Here some info on replacements I enjoy tried.

Flax Seeds
How to use it:
1 Tablespoon flax seeds plus 3 Tablespoons sea replaces one egg. Finely grind 1 tablespoon whole flaxseeds within a blender or coffee grinder, or use 2 1/2 tablespoons pre-ground flaxseeds. Transfer to a bowl and beat within 3 tablespoons of water using a whisk or fork. It will become exceedingly gooey and gelatinous, much like an egg white. In some recipe, you can leave the ground flax surrounded by the blender and add the other showery ingredients to it, thus saving you the extra step of the bowl.

When it works best:
Flax seed have a distinct earthy granola aroma. It tastes best and works awfully well contained by things like pancakes, and adjectives grain items, such as bran muffins and corn muffins. It is best for oatmeal cookies, and the texture works for cookies in common, although the taste may be too pronounced for some. Chocolate cake-y recipe have mixed results, I would recommend solitary using one portion flax-egg in those, because the zest can be overpowering.

Always store ground flaxseeds in the freezer because they are importantly perishable. This mixture is not only an excellent replacement for eggs, it also contributes decisive omega-3 fatty acids.

Where to get it:
Health food stores

Silken Tofu
How to use it:
1/4 cup blended silken tofu = 1 egg. Whiz contained by a blender until completely smooth and creamy, leaving no graininess or chunks. You will want to attach other wet ingredients to this mixture to return with it to blend properly. I recommend vacuum packed extra firm silken tofu, such as Mori-Nu.

When it works best:
Dense cake and brownies, and in smaller quantites for lighter cake and fluffy things (if the recipe calls for 3 eggs singular use 2 "tofu" eggs"). Whizzed tofu leaves virtually no taste, so it is an excellent replacer surrounded by cake recipes. In cookie recipe, it may make the cookie more cake-y and fluffy than anticipated, incorporate 1 teaspoon of starch to the recipe (such as arrowroot or corn starch) to combat that. It may make pancakes somewhat heavy, so it is injudicious as a quick replacement for eggs surrounded by pancakes, although it could work well near a little experimentation.

Where to procure it:
Health food store shelves, and in some supermarkets.

Ener-G Egg Replacer
How to use it:
1 1/2 tablespoons + 2 tablespoons wet mixed well = 1 egg
Many ancestors swear by this egg replacer. I think it is honest to use in a pinch, contained by all baking that requires a few eggs. However, I can conspicuously taste it within cakes and cookies (tastes chalk-y), and I'm not crazy something like the dense texture it turns out.

When it works best:
It seems to work best surrounded by cookies, or things that are supposed to be a little crispy.

Where to win it:
Health food stores, some supermarkets in the baking or ethnic food cubicle

How to use it:
1/2 banana blended until smooth or mashed well= 1 egg.
Bananas work wonders as an egg replacer surrounded by baking, which is the reason plentiful banana bread recipes don't require eggs. They hold the atmosphere bubbles well, variety things nice and moist, and impart a nice flavor. However, you don't want everything tasting similar to banana, so use in things where on earth the taste won't be intrusive. I've also notice that baked goods using banana brown vastly nicely.

When it works best:
Quick breads, muffins, cake, pancakes

Tip: Make sure bananas are nice and ripe and have started to brown.

Where to draw from it:
Just kidding, I suppose you can figure this one out.

Soy yogurt
How to use it:
1/4 cup soy yogurt = 1 egg.
Soy yogurt works deeply like whiz tofu as an egg replacer. It makes things moist and yummy.

When it works best:
Quick breads, muffins, cake

Where to get it:
Health food stores, yuppyish supermarkets

Hope this help. Happy Holidays!!
Egg beaters
Eat the eggs!
You can obtain egg reaplacer and a helth food store and it workes just resembling eggs and you can eat it and you wont acquire sick i use it all the time.
Potato-starch or Corn-starch and you could try Agar-Agar, Arrow-root or Kuzu.
Try using a moment or two applesauce.
apple sauce?
use eggbeaters.there is nil to replace eggs except lard. thats tough stuff and not respectable.eggs make the brownies moist and soft so eggbeaters are the best or freshly dont use the yolk.
yogurt or if your a lacto-vegetarian, applesauce! it works GREAT.
BANANAS. They give support to thicken the mix and add a yummy flavor too
This recipe is tried and true. My wife uses it frequently in her baking. She is also lacto-vegetarian.

Tofu Baking Mix
Recipe from Akasha Richmond's The Art of Tofu

* 1 package Mori Nu tofu (firm or extra firm)
* 1 cup dampen
* 2 T lemon juice or white vinegar

1. Blend adjectives in blender.
2. Store contained by covered container; keeps for one week and can be used to replace as tons as two eggs in practically any baked well brought-up.

This recipe is tried and true. My wife uses it frequently in her baking. She is also lacto-vegetarian.
EnerG egg replacement... you can find it online or surrounded by stores....

especially health food stores but sometimes close to even a store like Krogers will transport it....

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