Recipes

[northiie57]

I found this very handy

[Coastalcarolina]

@northiie57, have you tried any of these substitutes?  If so, please share outcomes!  Since eggs are considered leavening agents would the others work as well?  I was wondering if the flavors would be off.

[Kachina624]

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@Coastalcarolina wrote:

@northiie57, have you tried any of these substitutes?  If so, please share outcomes!  Since eggs are considered leavening agents would the others work as well?  I was wondering if the flavors would be off.

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@Coastalcarolina.  In most recipes eggs are used as binding ingredients, holding everything together so it stands to reason anything gooey or sticky would do the same thing.

Never heard eggs described as a leavening agent.

[Bookplate]

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@Kachina624 wrote:

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@Coastalcarolina wrote:

@northiie57, have you tried any of these substitutes?  If so, please share outcomes!  Since eggs are considered leavening agents would the others work as well?  I was wondering if the flavors would be off.

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@Coastalcarolina.  In most recipes eggs are used as binding ingredients, holding everything together so it stands to reason anything gooey or sticky would do the same thing.

Never heard eggs described as a leavening agent.

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@Kachina624  Actually eggs are leavening agents in many cases; not all.  They trap air.  The whites in particular.  I wouldn't want to try to make popovers our Yorkshire pudding without eggs.  

[Mz iMac]

I bet IG, TicTok, etc. will have hundreds/thousands of **hack** recipies on how to cook/bake w/o using eggs as long as the egg prices soar.

[Sooner]

I know whipped eggs can be a leavening agent--making something rise more. 

[Puggywuggy]

I have used unsweetened applesauce to replace oil in baking and peanut butter instead of eggs in my mother's oatmeal, peanut butter, chocolate chip cookies.

Please chime in and let us know if anyone tries the above substitutes just in case eggs become scarce for a time. ♥️

[Shelbelle]

My DH uses flax seeds

[jlkz]

@Sooner 

Eggs are truly a leavening agent !

The one Waffle House we visit frequently while in FL has the tallest plain egg omelets.  Last week I happened to compliment the new manager on the great changes in the restaurant since he took over.  Then I asked him the secret for their tall omelets.

Shhhh...the secret: they use a milkshake type blender by the  cooktop to whip them up.  Wish the other WHs would do likewise !!!

And, the airiness adds something to the taste !

[Kachina624]

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@Bookplate wrote:

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@Kachina624 wrote:

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@Coastalcarolina wrote:

@northiie57, have you tried any of these substitutes?  If so, please share outcomes!  Since eggs are considered leavening agents would the others work as well?  I was wondering if the flavors would be off.

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@Coastalcarolina.  In most recipes eggs are used as binding ingredients, holding everything together so it stands to reason anything gooey or sticky would do the same thing.

Never heard eggs described as a leavening agent.

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@Kachina624  Actually eggs are leavening agents in many cases; not all.  They trap air.  The whites in particular.  I wouldn't want to try to make popovers our Yorkshire pudding without eggs.  

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@Bookplate.  I thought we were talking about whole eggs, not whites + air.