Egg substitute

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I have a 50 lb. pound bag of choc. creme cake mix and noticed it needed 14 dozen eggs. HELP! What is a good egg sub for cooking. Thanks.

-- James (b@b.com), October 27, 1999

Answers

Try this for starters. Bob's Red Mill in the Portland, Oregon metro area, sells dried egg whites through its web site. earch "bobsredmill", click on "our products" on the home page, then search "egg whites". Egg whites comes up. They also sell dried whole eggs through their retail store, and so would probably be more than happy to sell some by mail if you called in.

-- SH (squirrel@hunter.com), October 27, 1999.

High-quality, whole powdered eggs and egg whites in bulk (any quantity from 4oz on up):

adventurefoods.com

-- Old Git (anon@spamproblems.com), October 28, 1999.


James,

Let me make ya a good deal on some chickens! :-)

-- Lilly (I am going broke@feed store.chick), October 28, 1999.


I asked the same question a few months back & was told to try apple sauce, sure enough I made some brownies using 1 Tablespoon & 1/2 for 1 egg and they turned out great. I have stocked up on Gerbers baby food apple sauce because the jars can be used for something else down the road. Hope this helps.

-- Judy (Dodgeball@eggs.com), October 28, 1999.

try a tsp of vinegar and a half tsp of baking soda in place of one egg. It works - sort of half-assed- but OK in a pinch.

-- (rcarver@inacom.com), October 28, 1999.


i remember a good post on michaelhyatt.com a few months ago that summarized lots of egg substitutes. go search for it under the food forum and keep it.

-- tt (cuddluppy@yahoo.com), October 28, 1999.

canned pumpkin. also- here is yet another dried-egg source (this one's near me)

Eggstore.com

.

-- plonk! (realaddress@hotmail.com), October 28, 1999.


The gal who ran the "Frugal Zelot" newsletter and wrote the 3 books (now available rolled into one...excellent material) that contained the "best of" from the newsletter suggested soy flour as the ideal egg substitute....Works here. DCK

-- Don Kulha (dkulha@vom.com), October 29, 1999.

Flax seed. Put 1 Tablespoon whole flax seed and 1/3 cup water in a saucepan. Bring to a boil over medium heat for about 5 minutes or until it becomes the consistency of egg white. Do not strain, just add (seed and all, they don't have much flavor) in place of one egg. This will not work for soufflis or sponge cakes, but will work for other cakes, cookies, meat loaf, etc. Bonus: flax is inexpensive (about $2 for a 1 lb. bag) and very good for you. It can be found in health food stores.

-- Angela (notaswitty@this.com), October 30, 1999.

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