I was making cornbread to go with my potato soup (that turned out fabulous, by the way) and lacked putting in the eggs. After searching high and low in the fridge, I realized that we are out of eggs. Argh! (And no, that is not pirate talk. That is the sound of a frustrated mommy who doesn't have what she needs to finish supper.) I'm pretty sure I am the only one in the whole wide world who does this.
I looked around helplessly, and realized I didn't have enough time to run to the store to get some eggs and Daddy was too close to home to ask him to turn around and get some.
Since the computer was already on blaring out some good old tunes like Bryan Duncan and Russ Taff, I opened another window and did a quick search to find a substitute for eggs. I knew you could buy an Egg Substitute, but didn't really know there were ingredients in my baking station cabinet that could do the trick!
Turns out that
1 1/2 tbs water
1 1/2 tbs oil
1 tsp baking powder
does the trick! Wow! I tried it and it really did work. The cornbread was delicious and no one could tell there was an egg substitute in the mix. I like knowing this.
I did some more research and found out that you shouldn't substitute more than 2 eggs per recipe and that some substitutions will affect the taste and texture of your final product. I also found some other egg substitutions that I have not tried, but thought I would pass along to you.
- 3 tbs mayo
- 2 tbs lemon juice and 1 tsp baking soda
- 1 tbs cornstarch and 3 tbs water
I used my egg substitution out of necessity, but was pleased with the outcome and the money I saved! (I'm not saying I will never buy eggs again!) This is just the tip of the proverbial iceberg in all of the healthy information available, but I am enjoying this journey.
Blessings to you on your own journey today!