Prep 2 mins
Cook 0 mins
If you buy unflavored gelatin in bulk, this is an inexpensive egg replacement for your baking needs. *Correction added Aug. 2005*
- 1 teaspoon unflavored gelatin
- 3 tablespoons cold water
- 2 tablespoons hot water, plus
- 1 teaspoon hot water
- Combine gelatin with cold water.
- Add hot water.
- Use in place of 1 egg.
- ***For baking*** reduce the amount of liquid in the recipe by 1/4 cup per egg replacement used.
Thank-You! Thank-You! With this recipe I was able to build a recipe for eggless cupcakes (recipe #430885) that all the children in my school age program could enjoy! This also made the cupcakes low-fat! Can't wait to try this with other recipes, thanks again!
I am so grateful for you posting this, Kzim4. If it wasn't for this recipe, my midnight baking extravaganza would have been a disaster. I needed one more egg, but I just happened to have one packet of plain gelatin waiting around for such an occasion. I used this in a cookie recipe and I couldn't taste a difference. Thank you!
This worked terrific in a big batch of cookies where I needed 4 eggs and only had 2. It saved my rear big time! Plus, it made it healthier. I usually use 2 egg whites, so I figured this might just do the trick. Thank you for the wonderful trick!