So let's say something crazy happens like over half a billion eggs are recalled for salmonella. I know its crazy. Who would ever imagine such a thing happening. But let's say after such a food disaster you throw out your eggs and head to the farmer's market to buy fresh local eggs. Local eggs taste better and are usually healthier but they are also more expensive and in my neck of the woods less available in large quantities. Therefore I treasure each of those eggs and prefer not to use them for baking. Reason #1 this week that I am grateful for unflavored getlatin.
Reason #2. Let's say you are baking in the kitchen with 10 eight and nine year olds and some of your eggs get broken and there are no more left to finish the baking product. Voila! unflavored gelatin.
Unflavored gelatin combined with water may be a little bit of magic. I almost can't believe that you can replace it and water for eggs. Not only is it a great emergency substitution, it is a guilt free solution for those who are watching their cholesterol or want to lick the batter bowl.
And it works. I recently made zucchini bread and I often find myself using it when I have a shortage of eggs. Granted it only works for baking.
So here is how it works.
For 1 egg
Combine 1 tsp unflavored gelatin with 3 Tablespoons cold water and 2 Tablespoon plus 1 tsp boiling water. Allow to stand while preparing other ingredients.
Unflavored gelatin is available with the flavored gelatins or you may buy it in bulk at a health food store or google unflavored gelatin bulk on line.
Good luck and be brave and give it a try.
5 comments:
Amazing. I substiuted mayo for eggs one. It worked! Gelatin is a great, non-fat idea. Thaks
There are a few different substitutions for eggs in baking. I've used 2 TBLS. water and 2 TBLS. vegetable oil. It works perfectly with cookies. I've used this many times.
Joanne
All grand tips. I've used oil - but never gelatin.
Some times we need substiuted eggs in recipes, and your article gave us such good hints!
what a great idea! I would never have imagined it, but I guess when you think about it, they are both just protein strands and water. I'm currently kind of obsessed with aspic after reading something in Saveur magazine recently, so your idea finds me in the mood to experiment with it!
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