Liquid Egg Equivalent To Egg Ratio Recipes
EGG CONVERSION (I USED LIQUID EGGS IN THIS QUICHE)
It was brought to my attention some don't use Liquid Eggs...so maybe this post will be helpful. (photo of Quiche by: CinStraw)
Provided by Straws Kitchen(*o *)
Categories Other Breakfast
Number Of Ingredients 1
Steps:
- 1. NOTE: It has been brought to my attention that several don't use "liquid eggs" and would like to know how to convert to regular eggs. Maybe this will help... The net weight in ounces per dozen is the standard that is used to classify egg sizes. * 1 dozen medium eggs = 21 ounces * 1 dozen large eggs = 24 ounces * 1 dozen extra large eggs = 27 ounces Many recipes requiring eggs specify the use of large eggs, so if the eggs you have available are smaller or larger, it is beneficial to know the size equivalents. Use the following guidelines to achieve a quantity that should work well for most recipes. * 5 medium eggs = 4 large eggs = 4 extra large eggs * 6 medium eggs = 5 large eggs = 4 extra large eggs * 7 medium eggs = 6 large eggs = 5 extra large eggs For a more precise measure: * 1 medium egg = 3 tablespoons * 1 large egg = 3¼ tablespoons Therefore: * 13 medium eggs yields exactly the same quantity (39 tablespoons) as 12 large eggs.
AQUAFABA VEGAN EGG REPLACER
Aquafaba, the liquid reserved from a can of chickpeas, makes a great vegan egg substitute in baked goods. Aquafaba's unique composition of starches and proteins, which results from soaking and cooking the beans, makes it useful for thickening, binding, emulsifying, and foaming.
Provided by Carly Fraser
Categories Egg Replacer
Time 6m
Number Of Ingredients 2
Steps:
- Drain your chickpeas and reserve the liquid - this is your aquafaba. Place in a large mixing bowl.
- Using a hand or stand mixer (highly suggest a stand or electric hand mixer, as it takes a long time, and will produce better results), start whipping the aquafaba until peaks start to form. This will take 5-6 minutes to get semi-firm peaks. Take your time, and be patient!
- If you want stiffer peaks, consider adding some vinegar or lemon juice.
- Use your aquafaba as a whipped egg white substitute, as a base for vegan mayo, in desserts like macaroons and meringues. Use the aquafaba UNWHIPPED as an egg binder/replacement for recipes that call for whole eggs. One egg yolk: 1 tablespoon aquafaba; one egg white: 2 tablespoons aquafaba; one whole egg: 3 tablespoons aquafaba
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- Flaxseed Meal. Rich in omega-3s, fiber, and protein, flaxseed is a staple in any vegan pantry. For each egg, combine 1 Tbsp. flaxseed meal ($13, Amazon) with 3 Tbsp.
- Aquafaba. Don't pitch the leftover liquid from that can of chickpeas you just turned into hummus. Known as aquafaba, that viscous liquid in your tinned beans and legumes is a great vegan egg substitute, especially for egg whites.
- Banana. Have some ripe bananas that need to be used? Try swapping them for the eggs in your pancake, cake, or brownie recipes. They'll add some natural sweetness and moisture to your baked goods.
- Applesauce. Applesauce is another great vegan egg substitute for creating a super moist cake or quick bread. Use 3 Tbsp. applesauce per egg in your recipes (choose unsweetened applesauce to cut down on sugar).
- Chia Seeds. Like flaxseed, chia seeds are a healthy vegan egg alternative full of fiber and omega-3s. Mix 1 Tbsp. chia seeds with 3 Tbsp. water per egg, letting the mixture thicken for about 10-15 minutes before using.
- Baking Powder and Oil. Adding more baking powder and oil is an easy way to use pantry staples as a vegan egg replacement. For each egg, combine 2 tsp. baking powder, 1 tsp.
- Starches. There are a few commercial vegan egg substitutes you can buy that have a mixture of starches such as Bob's Red Mill Egg Replacer ($4, Target).
- Tofu. Made of pressed soybean curd, tofu is already a staple in many vegetarian diets due to its high protein content and ability to adapt to any flavor.
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- FLAX “EGGS” Let us explain: Flax “eggs,” while not actually eggs, are terrific substitutes for the real thing when you're baking a recipe in which the egg serves as a kind of binder.
- Buttermilk. If you're baking a cake or whipping up a batch of muffins, buttermilk will do the trick. This fermented dairy drink adds moisture to baked goods and helps bind ingredients in recipes that already include a leavening agent (baking soda or baking powder, for example).
- Mashed avocado. Mashed avocado might seem wildly different from egg, but the rich, savory flavor and thick, creamy texture of avocado actually makes it an excellent egg imposter for baked goods in which the egg is there primarily for flavor and moisture.
- Aquafaba. Aquafaba, or the liquid that comes in a can of chickpeas, is a great substitute for egg whites. To try it, strain the chickpea water into a mixer and beat it into a fluff that you can use to make everything from mayo to macarons and even a gluten-free raspberry lemon pavlova.
- Yogurt. Another fermented dairy option that can stand in for eggs—plain yogurt performs well in recipes in which eggs function as a binding agent, adding moisture and improving the texture of the finished product.
- Vegetable oil, water and baking powder. These two pantry staples can be combined to make an egg substitute with leavening power to make quick breads, scones and other baked goods that don’t already have another leavening ingredient in the recipe.
- Seltzer. Presenting, one more reason to love seltzer: You can replace one egg with ¼ cup of seltzer for an egg substitute that actually works like a charm, particularly in recipes that involve a leavening agent.
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- Applesauce. Like mashed bananas, using applesauce instead of eggs adds moisture to whatever you're baking, making it a great option for cakes that you want to be a bit more moist or fudge-like, like this dark chocolate cake from Lovely Little Kitchen.
- Silken tofu. Another good vegan option, silken tofu can be pureed and used as an egg substitute and binding agent in recipes that have baking soda or baking powder.
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- Applesauce. © Oksana Mizina/Shutterstock Applesauce is an effective substitute in most recipes. Oksana Mizina/Shutterstock. The pectin found in applesauce acts as a binder.
- Mashed banana. Bananas work similar to applesauce in that they bind together dry ingredients and add moisture. The fruit's natural sweetness makes it ideal for sweeter baked goods.
- Yogurt or buttermilk. Plain yogurt or buttermilk can replace eggs in adding moisture and richness to a recipe. They work best in batter-type baking (think: brownies, cakes, drop cookies).
- Carbonated water. Carbonated water acts as a leavener by trapping air bubbles. It can also add moisture to a recipe and can be used in conjunction with other egg substitutes - particularly denser options like fruit purees - when replacing multiple eggs.
- Baking soda and vinegar. The chemical reaction between baking soda and vinegar releases carbon dioxide and water, which can add lift to pancakes, cake, and quickbread batters.
- Aquafaba. © Kristina Ratobilska/Getty Images When you just need egg whites, reach for aquafaba. Kristina Ratobilska/Getty Images. Aquafaba is the liquid leftover after cooking chickpeas - the same liquid found in canned chickpeas.
- Arrowroot powder. Arrowroot powder is extracted from the South American Maranta arundinacea plant. It acts as a thickening agent and can also serve as a binder.
- Ground chia seed. The tiny seeds of the chia plant are packed with omega-3 fatty acids and fiber, and can also be used as a binder for breads, cookies, and pancakes without adding any noticeable flavor.
- Ground flaxseed. Similar to chia seeds, ground flax mixed with water has a gelatinous property that allows it to hold other ingredients together, like binding meatloaf or crab cakes.
- Silken tofu. This popular vegetarian protein source is best used as a binder and adding moisture. Silken tofu can be used as a replacement for eggs in foods that are typically dense, like brownies, cheesecake, and custard.
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