what do you do when recipe calls for liquid egg substitute

Posted on: Sat, 06/19/2004 - 10:57am
Anonymous's picture
Anonymous (not verified)

I know want to do when a recipe calls for certain amount of eggs how to use fake egg or extra baking powder, water, butter etc but what if it calls for 3/4 cup liquid egg substitute and can't use egg beaters re egg allergy. Do you just use Engr-G replacer with liquid until it measure 3/4cup or whatever the amount is called for in eggless recipe.

Posted on: Mon, 07/19/2004 - 11:23pm
California Mom's picture
Joined: 07/14/2000 - 09:00

Not sure if this helps, but I do know that 1/4 cup egg beater is supposed to be the equivalent of one egg. What type of recipe(s) are you looking at? It seems like you probably would need something to take the place of all that "liquid".
Good luck!
[img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img] Miriam

Posted on: Tue, 07/20/2004 - 9:23am
robinlp's picture
Joined: 05/14/2002 - 09:00

Don't use egg beaters since those are real egg whites. If you are cooking for an egg allergic person than I use egg replacer. One the box I believe it says that 1 teaspon off egg replacer mixed w/ 2 tablespoons of water is equivalent to one egg.

Posted on: Fri, 07/30/2004 - 1:49am
rilira's picture
Joined: 11/11/1999 - 09:00

For each egg called for in a recipe, I mix 1 tablespoon water
1 tablespoon vinegar
1 teaspoon baking powder
Mix in seperate cup (it will foam up), once the foam goes down a bit I dump it into the recipe.
I also use the Bakin' without eggs cookbook all the time.


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