I apologize beforehand if this post is in the wrong place. I do not know if there is a forum for allergy substitute related topics. Please move accordingly.
I'm posting the substitution for egg. My whole family is vegetarian and we use sourcream as our substitute. It works for anything, including pumpkin pies, cookies, cakes, and quick breads. Use 1 1/2 Tablespoon sourcream (or one heaped Tablespoon) in the place of one egg. Beat in air when you add the sourcream just like you would with the egg. Voila!
We've tried a lot of different things as a substitute for egg---lots of nasty batches. Then we hit upon sourcream.
Using sourcream or any milk product as a substitute for egg has nothing to do with the flavor, but with holding the mixture together without becoming brittle and helping it to puff up (like cookies and cakes).
Milk (which is composed of all of its by-products, i.e. cream, sourcream, butter) has an amazing ability to bind fat and liquid. In fact, that is what it does: milk binds fat and liquid together.
Sourcream is a milk product, which, as a milk product contains lactose and casein. Google casein to learn about its binding abilities. Milk is known to hold things together in different forms like plain milk in cornbread or whipped cream in a pie.
Sourcream is cheaper than eggs. Using sourcream in your recipes will also allow for more variety in products (for those of you who own or work in shops/bakeries).
I'm not selling anything nor trying to start an argument. I simply want others to know what has taken us a few years to find out. (that and as a consumer as well....I do not purchase from companies that use egg...)
Constructive comments welcomed. Arguments discouraged. I'm not knocking anyone else's technique, just introducing a relatively new idea.
Thanks for the tip! My family is vegetarian too. I have been looking for an egg substitute for a long time. It will be wonderful if this works.Will post results after I experiment.
Anjali
Eggs perform many different functions. In cake, they leaven. In cookies, they bind fat to liquid and they moisten the crumb. In custards, they're everything. Quiche without egg? Crazy talk. They perform so many different functions in the kitchen that much of baking would be impossible without them.
While sourcream might be an adequate substitute in some situations, it simply won't work at all in others, especially as the quantity of egg increases per a given dish. It might work for a cookie recipe, but a cake recipe that calls for several eggs (and multiple techniques to incorporate those eggs into a batter or dough) will be an unmitigated disaster, to say nothing of the taste and pH, which would be wholly modified by such a substitution.
It's great that vegetarians and vegans have a substitute, but to say that sourcream can efficently substitute for egg is patently wrong.
"...to say that sourcream can efficently substitute for egg is patently wrong."
It would appear that this is not true at the original poster's home.
Happy Thanksgiving
Jeff
One must surround one's home with belief bubble wrap wherein physics and chemistry are mere suggestions! (I suppose that's not too far from what's coming out of the Large Hadron Collider these days, but I digress).
What is this Thanksgiving? Is that today? Must be. The construction scene outside my house is eerily quiet. I don't hear the Beep, Beep, Beep of CATerpillar machines in reverse.
I wasn't very specific in my description of sourcream as a substitute for egg, in terms of the types of recipes that it is useful in. I mean such recipes where egg is an ingredient not the featured ingredient. Such recipes (that we have all successfully tried and make reguarly) include: cookies, cakes, pumpkin pie, muffins, etc. I have personal experience with these recipes, and it is a very useful egg substitute in these recipes (1 1/2 T sourcream for one egg, whipping in air as you would egg)
I haven't tried sourcream as a substitute in recipes where egg is a featured ingredient. Featured egg dishes would be things like quiche or custard or souffle. The dishes that feature egg aren't just featuring the binding properties of egg (in my opinion), but also the taste. Hence, I haven't touched such dishes for our meal plans and don't know of any possible potential subsitutes for such dishes.
I have heard of some uses for other efficient, frugal substitutes as rice flour and cornstarch. Would anyone be willing to elaborate? I've heard of wonderful pecan pies, which are made with cornstarch.
Please try, at least, a cookie recipe using sourcream to see what I'm talking about. If you'd only invest a little time into this idea, you may be able to have massive input and make a big difference in some way. That could be in your family budget, someone's life, making cooking history---we have cookie lift off! (personal story there), or more egg-free products to sell in your shop.
sometimes get so acerbic... reminds me of being a student in the early seventies.
Though not a vegan or even vegetarian, I like baking the vegan cupcakes from "Vegan Cupcakes Take Over the World (http://www.amazon.com/Vegan-Cupcakes-Take-Over-World/dp/1569242739). They are often moister than regular ones, and simply delicious. Of course the eggs are always substituted:
For 1 egg: good for:
1 tsp. ground flaxseed + 3 tbsp. water pancakes and whole grain items. Not good for recipes with chocolate.
1/4 cup silken tofu dense cakes and brownies, for lighter cakes use only 2 "tofu eggs" for 3 real ones. For cookie dough: add also 1 tsp. starch. Not good for pancakes.
1/2 ripe banana quick breads, muffins, cakes, pancakes - where banana taste is okay.
1/4 cup soy yogurt same as silken tofu
These are, of course, all vegan options. (I will make a not of the sour cream) And they work!
Happy (non fundamentalistic) baking
Karin
Interesting ideas, Karin. Thanks!
I would like to ask more details, if I may. For the flax seed, I have heard that you have to let it gel or something before using. If that is true, could you please elaborate on how that is done? Also, I didn't realize that banana has its own holding abilities in some muffin/bread recipes. Perhaps I can cut out or cut down on the amount of sourcream I use in banana bread, as my current attempts end up a bit too moist for my preference. (Also, I've lost my dad's old fantastic recipe and I just can't remember what it was!)
Happy baking!
Only, if you use whole flax seeds you should soak them for several hours (for my flax seed bread I soak them for 12 hours) to make them digestible. But ground flax seed you can use right away.
As I said, I am not even a vegetarian, but I do like those vegan cupcakes, therefore I follow Moskowitz/Romero's recipes. Many are just made with soy milk plus apple cider vinegar, no special extra egg replacer, and they are just wonderfully moist.
Karin
I have used a variety of replacers for egg when baking, applesauce, prune paste, for example. But for other recipes, Egg Replacer works great when baking. Can be purchased at your local health food store. And I will definitely try the sourcream option. And while you may disagree with chickadee3, why be so snarky? This is a blog for baking, not politics or snarkiness.
Thanks Dobeda for your comments.
I'll look at the commercial replacer when I'm at the grocery store. We generally buy a 5 lb thing of sour cream from the restaurant supply store for $6 about every month and a half (yes we use that much.....makes wonderful creamy sauces!)
Now we've come to the topic of egg substitutes with Flavor! : ) (Sourcream generally doesn't add any flavor to the recipes I've referred to---muffins, quick breads, cookies, cakes). I've used applesauce for fruit leather, but didn't think about using any fruit in baking. How thick would you need to have the fruit to have the baked goods still "set" (don't know the general term here---but not doughy anymore). Like the prune paste you've referenced, is it cooked up really thick like a compote?
thinking about flavor possibilities....mmmm i'm hungry now ; )
I would use that only as last resort, it just doesn't taste as good as other substitutes.
Karin
Karin,
The substitute that I'm talking about is only for recipes that have to have some sort of binder to hold them together. This page was generally meant as a means to discuss egg substitutions for non-egg-featuring recipes (cookies, cakes, quick breads) for people who can not eat egg for whatever reason. I'm not talking about substituting for egg flavor or egg featured dishes---when you want eggs or egg taste, by all means, use egg!
One of the main features for me in using sourcream is that it Doesn't have any added flavor. That way, a cookie still tastes like a cookie! : )
Robyn,
The substitute that I'm talking about is only for recipes that need to have some sort of binder to hold them together. This page was generally meant as a means to discuss egg substitutions for non-egg-featuring recipes (cookies, cakes, quick breads) for people who can not eat egg for whatever reason. People who have egg allergies, I can assure you---their bodies would be able to tell if something has egg in it or not; but we really don't like finding out that way.
I'm not talking about substituting for egg flavor or egg featured dishes---when you want eggs or egg taste, by all means, use egg!
Thanks for your discussion about organic eggs and humanely-treated chickens, but unfortunately, that is not what this forum page is about at all. You might consider starting your own forum page for people who might want to discuss such matters. Thank you.
and the milk for the sour cream comes out of a cow ...... Sorry, obviously, I am not a vegan/vegetarian... ;)
Anna
he felt that an egg could result in a chick and thusly be considered a possible "meat". Enjoyed your explanation :)
Anna
This page is just about a useful substitute for egg. We're just talking cooking something in the kitchen, to help people who cannot eat egg. sheesh
One of the main features for me in using sourcream is that it Doesn't have any added flavor. That way, a cookie still tastes like a cookie! : )
There are options to use for people who cannot eat egg (for whatever reason). Flavor (like fruit) or no flavor. Sometimes, the chocolate needs to stand alone : ) But, a hint of ...banana...might be interesting in something else. What has someone else tried?
but for those who do its fine. I personally would rather eat an egg than cornstarch, so will make my pies with eggs. I cannot see how a pumpkin pie can be made with sour cream and not egg when its a CUSTARD pie and custard by definition is eggs.
My odd note, is how you can consider it a substitute for eggs in a vegetarian or vegan diet when its an animal product, and I was sure that either diet considers any animal product as not being on the list, so if you can use sour cream why not egg, unless you are allergic (as not decided on ones own but actually tested by a dr allergic) to eggs.
I really don't think it would work in my Xmas cake recipe which uses at least a dozen eggs (I bake huge amounts of the stuff) and I'm not going to try it out and waste the ingredients if it fails, but if you like it, and others can use it, then its a good substitute.
EvaB,
This page was meant to discuss alternative ingredients when a binder such as egg is necessary, but egg cannot be used. The subject of why my family is vegetarian and choose not to eat egg is another topic, that, frankly, I don't care to discuss. There are a lot of other people who would, I'm sure, be happy to discuss the tedious and often contradictory points of politics and diet. Please take it to another page.
I'm not interested in defending my personal life or dietary issues. I'm here to have intelligent discussions on possible alternatives to egg where it makes sense. I'm not trying to make you change anything--I'm not Sam I Am.
In frying skillet heat ghee and add hing. Add cauliflower and carrots, and stir until they are evenly coated. Cover and cook for 10 minutes over medium heat, stirring occasionally. Add zucchini and cook 5 more minutes.
In large bowl combine sour cream, cornstarch, salt, pepper, and turmeric. Add Parmesan cheese and ½ cup monterrey jack cheese. Fold in vegetables and artichoke hearts Pour into quiche pan and top with remaining monterrey jack cheese. Bake at 400° for 40 minutes or until the edges of the quiche are dark and the center is slightly golden.
Allow the quiche to set about 30 minutes before cutting and serving.