Recipes

[Bookplate]

---

@Kachina624 wrote:

---

@Bookplate wrote:

---

@Kachina624 wrote:

---

@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.

---

@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.

---

@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.  

---

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

---

@Kachina624 It is indeed whole eggs that go into such foods as popovers and pancakes  and act as leavening agents.  I just meant that it is the white part of the egg in particular that lends this attribute, but the whole beaten egg actually traps air.  Don't ask me why I remember this from my high school home ec course; I must have been paying attention that day.

[Nightowlz]

I was looking at all those substitutes the other day just in case. I have not tried any of them yet. 

[eddyandme]

Thank you so much @northiie57 !

Recently received the KA mini standmixer and haven't been able to try it out.  You've solved my problem: now I can bake a cake and enjoy a homemade goody!  Think I'll try a white cake mix poke cake - I can taste it now!

[msgb]

I used the package of Bob's Red Mill egg substitute. 
TOTAL failure and not just once.

The packages are not inexpensive either.

I will try one of these if necessary.

We bake quite a bit and eggs are necessary at that time.

[AuntG]

Not in angel food cake. For the little bit of baking I do, I'll use eggs.