Gelatin can be used to replace eggs in your baking. It is not, however, nutritionally equivalent (6 grams protein per egg compared to 2 1/2 grams protein to 1 teaspoon of gelatin). The gelatin has no cholesterol. Eggs are 70 calories, 1 tsp gelatin has 9 calories.
Gelatin and powdered eggs can both be stored for years.
Substitute 1 tsp of gelatin and 3 Tblsp cold water and 7 tsp boiling water for 1 egg
Substitute 2 tsp gelatin, 1/3 cup cold water, 1/2 cup boiling water for 2 eggs
Substitute 1 Tblsp gelatin, 1/2 cup cold water, 1/2 cup boiling water
Place cold water in bowl, sprinkle gelatin on top, mix thoroughly, add boiling water and stir until dissolved. Place in freezer to thicken while preparing baking recipe, take thickened gelatin from freezer and mix with beater until frothy (IMPORTANT). Now add to recipe in place of eggs.
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Welcome to our recipe blog. We hope you'll share your favorite recipes and maybe even a picture of the dish you're submitting. Invite your friends to a cookie night at your house and submit your recipes with a picture of yourselves in the kitchen! We'll be accepting submissions for a few months, and then turn them into a cookbook. We can't wait to see what's cooking in your kitchens!
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Appetizers
Main Dishes
Soups and Salads
Vegetables and Sides
Desserts
Beverages
Household Helps and Misc.
**Don't forget to type in who the recipe is being submitted by!**
Thanks!