Ok, I guess I wasn't thinking about egg allergies when I made my last post. So I got on the web and did a little research on the subject.
I looked at many sites and all of them give many of the same suggestions as some of you do. I would like to point out some of them, and give you the links to a couple for your own fact finding.
Also though, I would like to point out a few things about the alternative ingredients and why the may or may not work.
First off, let me say that the soda thing is something that I have only heard of using in a dutch oven cobbler. I will have to try your method. Sounds interesting!!
About the pureed fruits. These are not good substitutes for the egg for a couple of reasons. First of all they are a non-binding food by nature. Meaning that they will add nothing that will lend to a cake or other baked item holding its shape once removed from the pan. Also, they may or may not bring the proper texture to the batter. A too loose batter will result in a crumbly and dry cake, that falls apart when cut. A too heavy batter will not rise properly and will be difficult to bake thouroughly. Overall, the product will be heavy and not cake like at all.
The only fruits I have found that are a great fat substitute are pureed baby plums, and crushed pineapple. I have recipes that call for oil that I have replaced them with, and they are fantistic! But they do not make good egg replacement.
About the other subsitutes involving baking powder, flour, yeast, and vinegar........
Why use these when they are already included in the mix??? Except for the vinegar of course, and I would only be using that if it was in conjuction with lemon juice.
You have to be careful with baking powder. A cake mix comes already with about 2 teaspoons already in it. Too much baking powder not only leaves a bad aftertaste, but can also have an opposite effect on the cakes ability to rise. If you have ever baked biscuits and put too much in, you know what I mean.
And the yeast, well, that's one that is only used if you are making bread, not cake.NOW, for a solution........in all the sites that I looked at, one substitution recipe stands out and was present in all of them, while most of the others were not. And here it is, and in my opinion it is the most logical and best one of all:
1 packet gelatin + tablespoons warm water(don't mix until ready to use)
This one was also listed by (acookieobession) here in this thread.
This one makes the most sense, 1.) because it is a protein, and 2.) because it it a binder. I believe will bring the best and most tasty results.
I will be testing it to find out, and I will let you know in a few days!
In the meantime, here are some of the sites that I looked at, and a cut and paste of some others.
Hope I haven't stepped on anyones toes here, and I truly hope that this information helps you in the best way possible.
. ONE (1) egg equals any one of the following:
. 2 Tbs. flour
½ tsp. oil
½ tsp. baking powder
2 Tbs. liquid
. 2 Tbs. water
1 Tbs. oil
½ tsp. baking powder
. 1 Tbs. flaxseed* (ground in coffee mill)
3 Tbs. warm water
. 1 Tbs. gelatin or fruit pectin
3 Tbs. warm water
Yogurt, mashed banana, applesauce, pumpkin, or other pureed fruit or vegetables are good replacements for eggs in muffins or cakes.
To replace eggs in casseroles, burgers, or loaves try mashed vegetables, tahini, (sesame seed butter) nut butters or rolled oats.
* Flaxseed is a wonderful source of Biomega Three Fatty acids that our bodies need and usually dont get enough of.
1. Homemade Egg Substitute
Eggs are among the most nutritious foods on earth and can be part of a healthy diet. However, they are perishable just like raw meat, poultry, and fish. Today some unbroken, clean, fresh shell eggs may contain Salmonella enteritidis bacteria that can cause food borne illness. While the number of eggs affected is quite small, there have been cases of food borne illness in the last few years. To be safe, eggs must be properly handled, refrigerated, and cooked.
No one should eat foods containing raw eggs. This includes "health food" milk shakes made with raw eggs, Caesar salad, Hollandaise sauce, and any other foods like homemade mayonnaise, ice cream, or eggnog made from recipes in which the egg ingredients are not cooked.
To make a recipe safe that specifies using eggs that aren't cooked, heat the eggs in a liquid from the recipe over low heat, stirring constantly, until the mixture reaches 160 °F. Then combine it with the other ingredients and complete the recipe.
What is a good substitute for eggs?
Ener-G Egg Replacer - follow directions on box.
2 tbsp corn starch = 1 egg
2 tbsp arrowroot flour = 1 egg
2 tbsp potato starch = 1 egg
1 heaping tbsp soy powder + 2 tbsp water = 1 egg
1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.
1 banana = 1 egg in cakes.
Homemade egg substitute recipe
Homemade egg substitutes are less expensive and just as satisfactory. They also have few calories. Here's a low cholesterol egg substitute recipe:
1 tablespoon of nonfat dry milk powder
2 egg whites from large eggs
4 drops of yellow food color
Sprinkle powdered milk over egg whites, then beat them with fork until smooth. Add food color, and beat until blended. This makes 1/4 cup, which is equal to 1 large egg. If you use this homemade substitute for scrambled eggs, cook it in vegetable oil or margarine so the eggs won't be too dry.