Soy flour and water! (That is, one tablespoon of soy flour and one
tablespoon of water. Use more flour if you want.)
But, do NOT use it in cookies - it won't work.
From October, 2023:
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.)
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.
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.
There were smaller bags of soybean POWDER next to it, but the price was
just over $7 a pound. Clearly not worth bothering with.
Soy flour weighs 142 grams per cup.
So that makes just under 6 cups per bag - or 95.648 eggs.
Or just under $1.13 for a dozen "eggs."
(Aside from cookies, which I already mentioned, one clearly would not
use this in, say, souffles!)
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.
Soy flour and water! (That is, one tablespoon of soy flour and one
tablespoon of water. Use more flour if you want.)
But, do NOT use it in cookies - it won't work.
From October, 2023:
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.)
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.
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.
There were smaller bags of soybean POWDER next to it, but the price was
just over $7 a pound. Clearly not worth bothering with.
Soy flour weighs 142 grams per cup.
So that makes just under 6 cups per bag - or 95.648 eggs.
Or just under $1.13 for a dozen "eggs."
(Aside from cookies, which I already mentioned, one clearly would not
use this in, say, souffles!)
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.
On Sat, 8 Mar 2025 17:54:18 +0000, Lenona wrote:
Soy flour and water! (That is, one tablespoon of soy flour and one
tablespoon of water. Use more flour if you want.)
But, do NOT use it in cookies - it won't work.
From October, 2023:
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.)
I finally found a 1.87 lb. bag for $8.99 at a Japanese-Korean grocery
that's justĀ a 15-minute walk from my place.
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.
There were smaller bags of soybean POWDER next to it, but the price was
just over $7 a pound. Clearly not worth bothering with.
Soy flour weighs 142 grams per cup.
So that makes just under 6 cups per bag - or 95.648 eggs.
Or just under $1.13 for a dozen "eggs."
(Aside from cookies, which I already mentioned, one clearly would not
use this in, say, souffles!)
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.
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!
https://onolicioushawaii.com/haupia/
On 3/8/2025 3:28 PM, dsi1 wrote:
On Sat, 8 Mar 2025 17:54:18 +0000, Lenona wrote:
Soy flour and water! (That is, one tablespoon of soy flour and one
tablespoon of water. Use more flour if you want.)
But, do NOT use it in cookies - it won't work.
From October, 2023:
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.)
I finally found a 1.87 lb. bag for $8.99 at a Japanese-Korean grocery
that's justĀ a 15-minute walk from my place.
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.
There were smaller bags of soybean POWDER next to it, but the price was
just over $7 a pound. Clearly not worth bothering with.
Soy flour weighs 142 grams per cup.
So that makes just under 6 cups per bag - or 95.648 eggs.
Or just under $1.13 for a dozen "eggs."
(Aside from cookies, which I already mentioned, one clearly would not
use this in, say, souffles!)
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.
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!
https://onolicioushawaii.com/haupia/
If i can't use eggs, I'm not baking it.
If I have to, the substitute for eggs at breakfast is a bagel with cream cheese.
If i can't use eggs, I'm not baking it.
If I have to, the substitute for eggs at breakfast is a bagel with cream cheese.
Ed P wrote:
...
If i can't use eggs, I'm not baking it.
there's some shortbread cookies that Mom makes that do
not have eggs in them at all. they're still very good.
On 3/8/2025 3:28 PM, dsi1 wrote:
On Sat, 8 Mar 2025 17:54:18 +0000, Lenona wrote:
Soy flour and water! (That is, one tablespoon of soy flour and one tablespoon of water. Use more flour if you want.)
But, do NOT use it in cookies - it won't work.
From October, 2023:
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.)
I finally found a 1.87 lb. bag for $8.99 at a Japanese-Korean
grocery that's justĀ a 15-minute walk from my place.
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.
There were smaller bags of soybean POWDER next to it, but the
price was just over $7 a pound. Clearly not worth bothering with.
Soy flour weighs 142 grams per cup.
So that makes just under 6 cups per bag - or 95.648 eggs.
Or just under $1.13 for a dozen "eggs."
(Aside from cookies, which I already mentioned, one clearly would
not use this in, say, souffles!)
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.
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!
https://onolicioushawaii.com/haupia/
If i can't use eggs, I'm not baking it.
If I have to, the substitute for eggs at breakfast is a bagel with
cream cheese.
If i can't use eggs, I'm not baking it.
If I have to, the substitute for eggs at breakfast is a bagel with
cream cheese.
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.
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>
Ed P wrote:
On 3/8/2025 3:28 PM, dsi1 wrote:
On Sat, 8 Mar 2025 17:54:18 +0000, Lenona wrote:
Soy flour and water! (That is, one tablespoon of soy flour and one
tablespoon of water. Use more flour if you want.)
But, do NOT use it in cookies - it won't work.
From October, 2023:
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.)
I finally found a 1.87 lb. bag for $8.99 at a Japanese-Korean
grocery that's justĀ a 15-minute walk from my place.
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.
There were smaller bags of soybean POWDER next to it, but the
price was just over $7 a pound. Clearly not worth bothering with.
Soy flour weighs 142 grams per cup.
So that makes just under 6 cups per bag - or 95.648 eggs.
Or just under $1.13 for a dozen "eggs."
(Aside from cookies, which I already mentioned, one clearly would
not use this in, say, souffles!)
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.
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!
https://onolicioushawaii.com/haupia/
If i can't use eggs, I'm not baking it.
If I have to, the substitute for eggs at breakfast is a bagel with
cream cheese.
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.
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>
On 3/10/2025 2:00 PM, Carol wrote:
If i can't use eggs, I'm not baking it.
If I have to, the substitute for eggs at breakfast is a bagel with
cream cheese.
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.
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>
Bought some eggs this morning. In the next few days I plan to back a
cake that will use six of them 52 cents each today for X-large.
Overall, still a cheap dessert. I never totaled the cost, but
probably less than 50 cents a serving. You can't buy anything good
that cheap.
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