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Foods -- Eggs

Can "eggless" egg substitutes be used to successfully make quick breads?

Rating: 100

The following "eggless" egg substitutes have been used with success in quick breads like muffins and fruit breads. 1) For each egg in the recipe, soften 1 tablespoon unflavored gelatin in 3 tablespoons cold water. Add 3 tablespoons boiling water; cool and beat until frothy and add to recipe. Reduce another liquid in the recipe by 2 tablespoons. 2) For each egg in the recipe, combine 1 teaspoon baking powder, 1 tablespoon vinegar, and 1 tablespoon liquid. Add to recipe when eggs are added. PREPARED BY: Angela M. Fraser, Ph.D., Associate Professor/Food Safety Specialist, and Carolyn J. Lackey, Ph.D., R.D., L.D.N., Professor/Food and Nutrition Specialist, North Carolina State University (August 2004)

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