Re: Cheap egg substitute in baking

On Mon, 10 Mar 2025, Carol wrote:

Ed P wrote:
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On 3/8/2025 3:28 PM, dsi1 wrote:

On Sat, 8 Mar 2025 17:54:18 +0000, Lenona wrote:
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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.

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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!
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https://onolicioushawaii.com/haupia/

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If i can't use eggs, I'm not baking it.
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If I have to, the substitute for eggs at breakfast is a bagel with
cream cheese.

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Grin, I like your breakfast substitute.  I so rarely do cookies, it's
not worth working out a substitute and I haven't used eggs in my bread
making in a very long time.  Yes, some breads do use eggs, just not my
normal set.
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The only sweets I do regularily enough to be on any radar here, is
apple pies to take advantage of my prolific trees.  No eggs in that
either <grin>
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What is the mystery of the bagel? What makes it well suited for breakfast compared with the humble roll?