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Path: ...!eternal-september.org!feeder3.eternal-september.org!news.eternal-september.org!eternal-september.org!.POSTED!not-for-mail From: Ed P <esp@snet.n> Newsgroups: rec.food.cooking Subject: Re: Cheap egg substitute in baking Date: Sat, 8 Mar 2025 15:42:41 -0500 Organization: A noiseless patient Spider Lines: 52 Message-ID: <vqia42$a8ja$2@dont-email.me> References: <0a5c5d87d2b48f1c776fd7f42b8c4fd7@www.novabbs.org> <97f6f8005f22c23dc061071bbaba5b6f@www.novabbs.org> MIME-Version: 1.0 Content-Type: text/plain; charset=UTF-8; format=flowed Content-Transfer-Encoding: 8bit Injection-Date: Sat, 08 Mar 2025 21:42:43 +0100 (CET) Injection-Info: dont-email.me; posting-host="bffe483549b3973ad41be991653ec93a"; logging-data="336490"; mail-complaints-to="abuse@eternal-september.org"; posting-account="U2FsdGVkX19tkkR/Mm+7ljXokm7UXlARH/BNMdIjYZE=" User-Agent: Mozilla Thunderbird Cancel-Lock: sha1:WQhqCTGuFQOGpgbPjd872VANYbA= Content-Language: en-US In-Reply-To: <97f6f8005f22c23dc061071bbaba5b6f@www.novabbs.org> Bytes: 3137 On 3/8/2025 3:28 PM, dsi1 wrote: > On Sat, 8 Mar 2025 17:54:18 +0000, Lenona wrote: > >> Soy flour and water! (That is, one tablespoon of soy flour and one >> tablespoon of water. Use more flour if you want.) >> >> But, do NOT use it in cookies - it won't work. >> >> From October, 2023: >> >> It's a good egg substitute in bread, muffins, pancakes, and maybe at >> least a few cakes that call for three whole eggs at the most. (It USED >> to be a lot cheaper than using eggs, but if it's becoming hard to find, >> that could mean the price would go up too.) >> >> I finally found a 1.87 lb. bag for $8.99 at a Japanese-Korean grocery >> that's just a 15-minute walk from my place. >> >> I'll have to keep it in the freezer after I open it, since there's no >> way I'm going to be baking enough times per week. But it's good to know >> I can buy fewer eggs in general. >> >> There were smaller bags of soybean POWDER next to it, but the price was >> just over $7 a pound. Clearly not worth bothering with. >> >> Soy flour weighs 142 grams per cup. >> >> So that makes just under 6 cups per bag - or 95.648 eggs. >> >> Or just under $1.13 for a dozen "eggs." >> >> (Aside from cookies, which I already mentioned, one clearly would not >> use this in, say, souffles!) >> >> Also, I recently made brownie pudding with real eggs and it was a big >> hit at my workplace, even though I accidentally put in too much cocoa, >> but since the recipe calls for four eggs, I doubt it's a good idea to >> use soy powder for that either! Just a warning. > > I've heard that tapioca starch can be used as a substitute for eggs. > Dissolve 1 Tablespoon of tapioca flour into 3 T. of water. I haven't > tried it - yet. I did try to use tapioca flour as a substitute for > cornstarch to make haupia. Don't do it - it comes out all weird and > gooey! > > https://onolicioushawaii.com/haupia/ If i can't use eggs, I'm not baking it. If I have to, the substitute for eggs at breakfast is a bagel with cream cheese.