What to do without all these egg whites?
#167073 - 04/04/05 09:19 PM
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Ganny
Reged: 05/02/04
Posts: 27
Loc: Oregon, USA
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Hi, I cannot do egg except here and there (maybe one egg per large recipe) in breads, muffins, etc. It sets off a bit of IBS that is too uncomfortable. It's not unlike milk.
So...what on earth does one do to make all those great recipes work?  I'm missing out like mad here.
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egg replacer. Orgran make it, it comes in a box and you use it instead of eggs (and it doesn't contain any). You just get it from the health food section of the supermarket. Hope this helps.
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Amy
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Here's some links for some egg substitutes:
web page
web page
I don't like buying eggs or the all whites stuff since I only use egg whites here and there for baking, so I've been using subs more and more. So far, I've used the water+oil+baking powder one, applesauce, and cornstarch+water, and they seem to work fine (well, the applesauce made the carrot cake I made a little too moist, so I'm going to either reduce the applesauce or bake it longer next time).
Hope that helps!
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Melissa
Friendship is thicker than blood. ~Rent
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I second that water+oil+baking powder one that's mentioned in the first link... that seems to work really well for baking and things like pancakes. Mashed banana will also work in baked goods. Just be sure to remember that a substitute for one egg = 2 egg whites, and adjust the recipe accordingly. 
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Egg replacer
#167133 - 04/05/05 05:23 AM
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atomic rose
Reged: 06/01/04
Posts: 7013
Loc: Maine (IBS-A stable since July '05!)
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Here in the states, the brand you'll most often find is Ener-G. You might need to go to a health food store to find it.
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you beat me to it...
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Dietetics Student (anticipating RD exam in Aug 2010)
IBS - A
Dairy Allergic
Fructose and MSG intollerant
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I really don't know how much banana would equal one egg, so if you know that off the top of your head, you got one on me after all. 
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Thanks all! I have Ener-G. I'll work with it. Years ago I made up some delicious no wheat, no egg or dairy, etc. quick breads. I did the applesauce or banana thing. I still know how to use all kinds of flours with fruits for great quick breads and probably muffins. I shall return to my "roots."
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