Egg Substitute for Baking
- Ready In:
- 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.
Questions & Replies
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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!
Oh dear, I'm not sure what went wrong with my attempt. My gelatin was very, very old, so maybe that was the problem. The mixture was very liquidy -- much more liquid than you would get in a single egg -- and I suspect this works better if your cake has some real egg in it or if your cake has other ingredients to help it rise. I think I'll try this again sometime, though, just with fresh gelatin and those things in mind.
RECIPE SUBMITTED BY
With 5 kids and a hungry husband to feed, I'm always looking for good, budget friendly meals. We generally eat meals that use little meat (I try to use 1 lb or less per dinner, and none the rest of day), so that means lots of casseroles and meats with gravy. I enjoy baking, so bread recipes and desserts tend to get saved more frequently than others. I'm especially partial to chocolate and lemon (although not together).