Egg Substitutes

Yes, a pear can be used as an egg substitute in some baking recipes. Pears can provide moisture and binding properties similar to eggs due to their high water content and natural pectin. To use a pear as an egg substitute, you can puree a ripe pear and use about 1/4 cup of puree per egg called for in the recipe. Keep in mind that using a pear may slightly alter the flavor and texture of the final product.

A lot of supermarkets will have egg substitutes.
One egg substitute brand is Ener-G egg replacer.
Otherwise, go to a vegetarian or an organic-based store.
Also, stores that specialize in non-allergy foods can be good, as they will have products for those who are allergic to eggs, which is fairly common allergy.

A teaspoon is approximately 4-5 gm dry powder. So 4 tspn of egg powder is 16-20 grams.

Yes, in some recipes. Remember that mayonnaise contains quite a bit of oil as well as eggs, so adjust your recipe accordingly.

Substituting eggs is tricky because eggs play different functions in foods: emulsifying, enriching, adding structure when baking. Consider the recipe and whether the yolk or the whites are more important. If baking a cake, it's probably the white (for structure), and you may need to add additional baking powder or a different leavening. For brownies and cookies it's probably the yolk that is important for richness or emulsion, and possible substitutes might range from additional oil or butter to yogurt, applesauce or bananas. The link attached below provides further information.

1 cup egg beaters equals 8 egg whites.

Egg Beaters have a shelf life of up to 90 days from the time they leave the production line. Once a carton of Egg Beaters is opened, it must be used within seven days or by the "sell by" date, whichever comes first. Shell eggs typically have a shelf life of up to 60 days.

One serving of Egg Beaters is the equivalent to two egg whites, and contains 40 calories and 2 grams of fat.

dick beater

how much mayonnaise do you use to substitute for egg called for in receipe

1/4 cup of egg substitute equals 1 egg.

700 GM Average weight of Ostrich egg

The main ingredient in many egg-substitutes, regardless of whether they are fresh, frozen, powdered, or in some other form, is egg-whites.

If you want a substitute that is not made from bird eggs, there are many available.

Ener-G is a versatile and easy-to-use powdered egg replacer available in most health food stores and larger well-stocked grocery stores. It's made potato starch and tapioca.

You can make a flax egg for baked goods using 1 tablespoon of ground flax seed and 2-3 tablespoons of warm water. Beat the mixture with a fork as if you are scrambling an egg, and add to your recipe.

You can mash or blend about a half a banana or 1/4 cup applesauce to use as an egg replacer in baked goods such as muffins, pancakes, or quick breads, such as pumpkin bread, and banana bread. Bananas and applesauce add thick moisture, like eggs, but they won't add loft, so you need to use baking powder or baking soda to help your quick bread rise.

Tofu is the best way to substitute eggs in dishes such as a quiche, frittata, or egg-less salad. Silken tofu or crumbled regular tofu looks and feels like boiled or cooked eggs when used in a similar recipe. You can add a bit of mustard, turmeric, and nutritional yeast to give your dish a yellow color and a great taste.

Silken tofu is also a good egg substitute in baked goods. To use, blend 1/4 cup silken tofu with liquid ingredients until the tofu is smooth and creamy. Using tofu as an egg substitute will make baked goods a bit on the heavy and thick side, so it works well in brownies, for example, but not for something like angel food cake that needs to be light and fluffy.

In a pinch, vinegar mixed with water or even plain soda can work as a egg replacer. For savory entrees such as a vegetarian casserole or a loaf, try using 2-3 tablespoons of bread crumbs or oats, along with or instead of the flax egg above.

Egg's come in different size & grades. Take your measuring cup and add eggs till you reach 1 cup. It could be 4 eggs to 8 eggs depending on size.

Well if you use just the egg whites and use light mayo (2 Table spoons) and mustered it will be about 3 points. :)

Yes. They are not shelf stable and require refrigeration throughout distribution and storage.

If they are large eggs that is approximately 24 ounces

try a scrambled tofu recipe. There are egg substitutes at health food stores.

It would be according to the size of the eggs. I would guess that 6 large eggs would equal 1/2 cup. Actually, the Egg Beaters website says: 4 whole eggs = 1 cup Egg Beaters

1 whole egg = 1/4 cup Egg Beaters

1 egg white = 2 tbsp Egg Beaters

So it sounds as if two eggs ought to do it. Happy baking!

well it depends what it says in the ingredients. If it does say to use it, I recommend Hellman's but if it says not to use it, don't use it. but it is really your choice! Have fun making your chocolate brownies!