Re: Cheap egg substitute in baking

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.)
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But, do NOT use it in cookies - it won't work.
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From October, 2023:
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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.)
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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.
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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.
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There were smaller bags of soybean POWDER next to it, but the price was
just over $7 a pound. Clearly not worth bothering with.
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Soy flour weighs 142 grams per cup.
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So that makes just under 6 cups per bag - or 95.648 eggs.
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Or just under $1.13 for a dozen "eggs."
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(Aside from cookies, which I already mentioned, one clearly would not
use this in, say, souffles!)
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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/