Thursday, December 21, 2006

How to Make an Egg, Buttermilk, Gravy, and other Strange things

Here is the most simple way to replace an egg in baked goods:

One Egg
: With a fork, whisk together:

1 teaspoon baking powder
1/2 teaspoon baking soda
2 Tablespoons flour
3 Tablespoons water

That's it. If you prefer to have more moist baked goods, use about 1/4 cup applesauce and 1/2 of this recipe, and so-on. Bananas work well too, or soy yogurt.

Thanks to Dilip for the recipe.

One cup of buttermilk can easily be substituted with one cup soy milk and about 1 Tablespoon of vinegar or lemon.

The best non-hydrogenated, no trans fats butter is Earth Balance by far (see pic). They also have a great shortening that I use for frosting or biscuits.

Why replace?

For gravy, I like to use a combo of corn starch and flour for a thickener, and the aforementioned Earth Balance for the fat.

Here is a simple GRAVY recipe:
  • 1/2 onion
  • 1/2 portobello or other mushroom
  • The rest as below.
Saute these in about 1 Tablespoon of Earth Balance until the onion is a little translucent.
Add about 3 Tablespoons of Bragg's, to taste (more can be added later) and saute for 3 - 5 minutes, stirring often.
Sprinkle with about 1/4 cup flour. Stir all around.
Add about 1/8 cup corn starch to 1/2 cup water. Mix, then add to pan.
Add another cup or two of water. Whisk until thick.

I am totally guessing at the measurements here, folks, but the basic idea is here and I think you'll make a fine gravy. If you don't, send me pictures of your failed experiements.


Vera said...

Hey Eleni,
Rob directed me here from MySpace to ask you this...

will that egg substitute formula work as a binder to things like fritters, or for breading?

By the way, we're officially hooked on that Earth Balance stuff! Sean absolutely loves how it doesnt make his toast soggy! lol!

see ya soon!

Binge Cafe said...

Hi Vera! Thanks for writing. The recipe I used here was more for rising when baking.
To bind things, I typically use a savory mix of silken tofu with a little flour & spices (depending on the dish). Here is something I found on vegcooking:
If you’re looking for an egg replacer that binds, try adding 2 to 3 Tbsp. of any of the following for each egg: tomato paste, potato starch, arrowroot powder, whole wheat flour, mashed potatoes, mashed sweet potatoes, instant potato flakes, or 1/4 cup tofu puréed with 1 Tbsp. flour.

And here is another great resource:

Thanks for asking (& cooking veg stuff!!!)