*If you have a favorite crock pot recipe, please email it to a.m.jensen@hotmail.com or bring it with you on the 21st. Thanks! The more recipes and taste samples the better, right?
GENERAL EGG INFO:
Eggs – as an ingredient they add nutrients as well as richness, flavor, texture, thickening, and/leavening to recipes.
Egg whites – mostly water with some protein
Egg Yokes - contain most of the protein and all of the fat, cholesterol, vitamins, and minerals.
1 cup of eggs = 4-6 eggs or 8-10 egg whites
Substitutes:
1 egg = 2T liquid + 2T Flour + ½ T shortening + ½ t baking powder
OR ¼ cup cholesterol-free egg product
OR Dried egg powder
OR egg whites (Substitute 2 egg whites for each whole egg. This substitution may make baked goods less tender. To compensate, try adding 1 teaspoon of oil per egg called for in recipe.)
OR flaxmeal (Make flaxmeal by grinding flaxseed in a blender until it has the consistency of cornmeal. Use two tablespoons flaxmeal plus 1/8 teaspoon baking powder plus 3 tablespoons water for each egg called for in recipe.
OR egg yolks (Higher in fat, but increasing the egg yolks in a baked good often makes it moister and more flavorful.)
OR gelatin (To replace each egg: Dissolve 1 tablespoon unflavored gelatin in 1 tablespoon cold water, then add 2 tablespoons boiling water. Beat vigorously until frothy.)
OR cornstarch (Substitute 1 tablespoon cornstarch plus 3 tablespoons water for each egg called for in recipe.
OR mayonnaise (Substitute 3 tablespoons mayonnaise for each egg called for in recipe.)
OR Ener-G Egg Replacer (Substitute 1 1/2 teaspoons Egg Replacer plus 2 tablespoons water for each egg called for in recipe.)
OR bananas (Substitute 1/2 of a mashed ripe banana plus 1/4 teaspoon baking powder for each egg.)
OR silken tofu (Substitute 1/4 cup tofu for each egg.)
OR fruit-based fat substitutes (Substitute 2 tablespoons fat substitute for each egg in recipe.)
OR 2 tbsp arrowroot flour
OR 2 tbsp potato starch
OR 1 heaping tbsp soy powder + 2 tbsp water
OR 1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water
Homemade egg substitute recipe
Homemade egg substitutes are less expensive and just as satisfactory. They also have few calories. Here's a low cholesterol egg substitute recipe:
1 tablespoon nonfat dry milk powder
2 egg whites from large eggs
4 drops of yellow food color
Sprinkle powdered milk over egg whites, then beat them with fork until smooth. Add food color, and beat until blended. This makes 1/4 cup, which is equal to 1 large egg. If you use this homemade substitute for scrambled eggs, cook it in vegetable oil or margarine so the eggs won't be too dry.
