Saturday, July 16, 2011
Powdered Eggs & Egg Substitute
If you have stored Dehydrated Eggs I suggest you practice using them in your baking and cooking so you will know how they behave in your recipe. Most of the time it works exactly the same, but I have made a few flops when using powdered eggs.
To reconstitute dried eggs, measure 1 tbsp. egg powder and 3 tbsp. water to equal 1 fresh egg.
Powdered eggs can also be combined with dry ingredients when baking, as long as you make up for the liquid when adding the wet ingredients.
If you have not stored dehydrated or powdered eggs what can you do? Use an easy substitute. This substitute also works for people who have an allergy to eggs.
Egg substitution: Before starting recipes for cookies, cakes, or other recipes calling for egg, combine 1 tsp. unflavored gelatin with 3 Tbsp. cold water and 2 T. plus 1 tsp. boiling water. This mixture will substitute for 1 egg in a recipe.
Of course you will want to experiment with the gelatin to also see how it works in your recipes.
When you buy gelatin in bulk or a #10 can you can get a better price. Shop around and compare prices.