Is There an Egg Yolk Substitute?

[Guest guest]

Hi folks:

Among the many things I have learnt here, two notable ones are using

guar to thicken things without the calories of other potential

thickeners; and using sucralose to (safely) sweeten things without

the calories of sugars.

Egg yolks are useful to make things 'sticky' when you want something

to stick together better in a 'lump'. Does anyone have a good

substitute for this purpose?

Rodney.

[Guest guest]

Due to recent advice from doctor to cut or reduce egg consumption, I

just bought a box of this from Whole Foods.

http://www.goodnessdirect.co.uk/cgi-local/detail/591591.html

I had this idea that I might include some of this to make some version

of healthy veggie muffin. The ingredients do not look all that

appealing to me. I have not yet tried it. I read once of someone who

used psyllium in baking to help hold things together.

Rodney wrote:

>Hi folks:

>

>Among the many things I have learnt here, two notable ones are using guar to

thicken things without the calories of other potential thickeners; and using

sucralose to (safely) sweeten things without the calories of sugars.

>

>Egg yolks are useful to make things 'sticky' when you want something to stick

together better in a 'lump'. Does anyone have a good substitute for this

purpose?

>

>Rodney.

>

>

[Guest guest]

Hi Apricot:

" Ingredients: Potato starch, tapioca flour, gelling agent

(methylcellulose) baking powder (calcium carbonate & citric acid),

calcium lactate. "

So is it the methyl cellulose that is the 'stickiness' agent in that

mixture? I bet Warren will be able to tell us. It sounds like it is

a form of 'fiber'.

And the calcium carbonate baking powder looks far preferable to the

sodium-based ones sold in supermarkets around here.

Rodney.

>

> >Hi folks:

> >

> >Among the many things I have learnt here, two notable ones are

using guar to thicken things without the calories of other potential

thickeners; and using sucralose to (safely) sweeten things without

the calories of sugars.

> >

> >Egg yolks are useful to make things 'sticky' when you want

something to stick together better in a 'lump'. Does anyone have a

good substitute for this purpose?

> >

> >Rodney.

> >

> >