Can I Substitute Yogurt For Eggs In Brownies?

Decorating By finally928 Updated 4 Nov 2005 , 12:23am by SquirrellyCakes

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finally928 Posted 3 Nov 2005 , 4:45pm
post #1 of 4

Hey --

I know I asked a version of this earlier, but I wanted to see if I could get some more feedback ..

I need to make brownies with no eggs. To be honest, I don't have the time to make a scratch recipe ((while these are baking I am finishing prepping my cake for my course 3 final tomorrow night)).

Do you think I could substitute nonfat vanilla yogurt for the 2 eggs the box recipe calls for???

I am grasping at straws here and have spent the past 2 hours trying to figure this out!

Thanks!

3 replies
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SquirrellyCakes Posted 3 Nov 2005 , 7:20pm
post #2 of 4

From
www.foodallergykitchen.com/substitutions.asp
EGG REPLACEMENTS:

Any of the following are equivalent to 1 egg (select the proper replacement by determining the function of egg in recipe- i.e. binder, or emulsifier, etc...) Note: The replacement that works well in one application may not work well in a different application.

Also Note- Egg substitutes sold in most supermarkets do contain egg products and should not be confused with egg replacements (Ener-G Egg Replacer is egg free.)

1 tablespoon ground flaxseed meal + 3 tablespoons water + 1 tablespoon canola (or other cooking oil) oil + 1 teaspoon baking powder + 1 teaspoon tapioca or potato or corn starch- Combine using a whisk in a medium sized bowl, the ingredients will expand. Allow to stand five minutes, and whisk again before adding.

Note: If replacing egg whites, omit oil

1/ 4 teaspoon agar powder + 1 / 4 cup water + 1 teaspoon baking powder- Whisk before adding to recipe

1-1/2 teaspoons of Ener-G Egg Replacer plus 2 tablespoons of water

1 / 2 tablespoon agar flakes + 1 / 4 cup water + 1 teaspoon baking powder- In a microwave safe container, combine water and agar; cook on high for 45 seconds. Carefully remove and whisk baking powder into mixture. Use caution, the baking powder causes a rapid expansion of the liquid and has a tendency to foam over.

1 /4 cup tofu (whipped in blender or beaten prior to adding to recipe)

1 tablespoon flaxseed meat plus 3 tablespoons water replaces one egg (combine and allow to stand for 3-5 minutes, or until gelantized)

1 /4 cup banana or other fruit puree (whipped or beaten)

2 tablespoons liquid + 1 tablespoon potato or tapioca starch + 1 /2 tablespoon shortening + 3 /4 teaspoon baking powder

1 tablespoon unflavored gelatin dissolved in 1 tablespoon cold water + 2
tablespoons boiling water (beat until foamy and thickened)

1 tablespoon canola or other mild flavored oil + 1 tablespoon apple cider or wine vinegar + 1 teaspoon baking powder + 1 teaspoon starch + enough carbonated water to equal 1 /4 cup (combine in a medium size bowl- the ingredients will increase in volume as baking soda and vinegar react. Whisk, then add per instructions.

Buttermilk and diluted yogurt;
leavening replaces the liquid in the recipe
replace baking powder with equivalent amount of baking soda to a maximum of 1 tsp per cup of flour




Recipe from

www.thatsmyhome.com
Eggless Brownies

8 tsp. oil

1/4 c. sugar

1 tsp. vanilla extract

1 tsp. chocolate extract

1 tbsp. plain lowfat yogurt

3/8 c. cold water

3/4 c. flour

2 tbsp. cocoa

1/2 tsp. baking soda

Preheat oven to 350 degrees.

In a medium bowl, combine dry ingredients, mixing until blended.

With a spoon, make a well in the center. In a small bowl, combine remaining ingredients, mixing with a spoon. Pour into a well in dry mixture. Stir until all ingredients are moistened.

Place batter in a 4 x 8 inch nonstick loaf pan or one that has been sprayed with a nonstick cooking spray. Bake 15 minutes.

Cool in pan on wire rack.

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FerretDeprived Posted 4 Nov 2005 , 12:01am
post #3 of 4

You can try yogurt and it seems like it'd be ok from the info squirrellycakes got. If it were me i'd still substitue with olive oil(or any oil you have). don't think yogurt has enough fat to replace the eggs in the recipe. I've always done it 3 tablespoons for each egg.But that's just me! Never tried yogurt. Good luck!! icon_smile.gif

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SquirrellyCakes Posted 4 Nov 2005 , 12:23am
post #4 of 4

I wouldn't use olive oil in baking, as much as I love it for cooking. I know it is very good for your health. There is a very distinct taste to olive oil which will be noticable in some in some recipes. You are better off using either Crisco oil or corn oil which don't have much flavour. Though olive oil is fine in things that are are not sweet like some breads etc., with cakes and cookies and such, it could really alter the taste.
Hugs Squirrelly Cakes

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