Egg Substitute In Baking Cookies Food

CORNSTARCH PASTE / EGG SUBSTITUTE

Cornstarch Paste / Egg Substitute image

Make and share this Cornstarch Paste / Egg Substitute recipe from Food.com.

Provided by Dancer

Categories Low Protein

Time 5m

Yield 4 tbsps

Number Of Ingredients 4

Ingredients

3 tablespoons cold water
1 tablespoon cornstarch
1 tablespoon cold water
1 teaspoon cornstarch

Steps:

Some recipes call for cornstarch paste as the thickening agent without specifying the exact proportions of cornstarch and water.
This recipe is offered as an approximate guide until you find what works best for you.
Some cooks prefer the thin paste, some prefer thick.
Thoroughly mix together cornstarch and cold water.
Always stir mixture again just before using because the starch settles.

Nutrition Facts : Calories 10.2, Sodium 0.5, Carbohydrate 2.4

EGG SUBSTITUTE

Egg Substitute image

The owner of a small grocery in our village gave me this recipe after he saw me purchasing the expensive Egg Beaters from him time after time. Bless his heart, this is so much better, and can be used in any recipe calling for eggs. A 1/4 of this mix equals one egg. Great scrambled, too. I have keep a small lidded pitcher of the egg substitute in my refrigerator at all times for cooking and baking. It will keep up to 8 days, but you do need to stir it before each use.

Provided by Ruth Sayers

Categories Breakfast

Time 10m

Yield 2-3 serving(s)

Number Of Ingredients 4

Ingredients

8 egg whites
1 1/2 tablespoons oil
2 tablespoons dry milk
10 drops yellow food coloring

Steps:

Put all into bowl and whip with blender.
I use a'stick' type blender, but it could even be whipped with a whisk.

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