Egg Substitutes

Ok- I'm sure someone has asked this before...but I can't find it anywhere!

I *love* to bake and in an effort to be allowed to do so more often, I need to find ways to bake in a low fat - but tasty, way! I've found some great recipes on Allrecipes.com (great site by the way) but many of them call for egg whites. I hate the idea of wasting the yolks - does anyone know of any good egg/egg white substitutes here in the UK?  Has anyone baked with egg whites or powdered egg whites?

Thanks for any info you might have!

I tried Supercook Egg Whites this past christmas for my meringues, and given it was powder, it actually worked out pretty good. My next experiment will be an angel food cake

Give it a shot...not a bad substitute!  

Sherry

I have actually found it cheaper and better to just chuck out the egg yolks to be honest.  Or sometimes I take the yolks and make a pudding or custard for my husband who has the metabolism of a race horse.  I would say just compare the prices or real eggs versus the bottled ones in your area and decide which is more cost effective.  I am also not a big proponent of fake foods and additives so that is also my bias.   Organic or even just grain fed eggs are also lower in fat and cholesterol than your egg that caused a stir in the 1980's.  I am not sure if they do those feed distinctions in the UK, but as they label GMO's I am sure they probably do.  

We have found the same.  Free range eggs are the way to go!  

In fact, Jen, there is a special brand of eggs that are advertised to be healthier.  I think they are called free range super plus, or something like that.  I've found them in Waitrose, but don't know if you have those down there.  I expect you could find something similar at tesco, etc.  

I'm unbiting my tongue...I think I need to give a warning about egg substitutes.

Well heck, I am a firm believer in eating real food anyway, but this really made me do a think.

My mother has been watching her diet for a long long time. Ever since I can remember. Oh, not for fat reasons, for health reasons. She was prone to high cholesterol and ever since, she's used egg substitutes. Hasn't touched a real egg in, gosh, possibly 30 years. And in those 30 years she's gone through a steady progression of macular degeneration. It's an eyesight thing that has all but gone and rendered her blind now.

Imagine how I felt hearing this guy on TV not too long ago (I think it was National Egg Appreciation Day), when promoting how good eggs are, when he singled out macular degeneration, and how eating eggs actually helped get rid of it!

I guess I wanted to say...be careful about substituting one food for another. It's more about moderation and a balanced diet of good nutritious food.

Thanks for that, Lisa!

In the end I went the normal egg route in the recipe I made...and just substituted homemade apple sauce for oil.

My conclusion on the lowfat baking front?

If you're going to make banana bread....just make it normally!
It came out like a brick  Ew. hehe

That's my experience, jennydee. I have a few lower fat baking recipes I can dig out if you're interested but I have to agree with some of the above comments. I'm starting to get in a real snit about all the fake foods, additives, sugar substitutes, etc. So often it just ends up being an excuse to eat more anyway! Eggs are good for you and 2 or 3 in a loaf of banana bread is not going to impact 1 or 2 slices!

Thanks Balmerhon!

I'd love a few tried and true low-fat baking recipes. I have (had?) a great low-fat cookbook in storage but I'm wondering now if I gave it away when I moved over. I got a bit brutal with getting rid of things! I don't like using additives usually- and I'm allergic to sweeteners so that leaves the sugar free route out. Except for natural sugars, of course 

But thanks- I'd love some recipes!

Jen 

I think there's a cookbook/recipe exchange due on this site at some point but I will take a look and get back to you soon. The DF is away this coming week so I'll have a little time on my hands!