One of my all time favorite treats, above ice cream and pretty much everything else, is cookie dough/cake batter/brownie batter/muffin mix. I love batters. I would rather eat the cookie dough than the cookie and sometimes set aside half the brownie batter to eat rather than bake. Mmm...delicious. Just typing it is making me salivate. While my sister pointed out that is isn't the only reason to NOT eat all the cookie dough, I often hesitate to eat it because of the raw eggs. Especially since Keara also LOVES the batters too. What kind of a mother lets her 2 year old eat raw eggs!? Oh wait...I do.
I've done some research on salmonella and eggs to find out how dangerous it really is, more for justification than for education. What I found was the concern about salmonella in eggs is really minute compared to a decade ago, thanks to improved processing and packaging. Hooray! Justification.
But then I think I developed an allergy to raw eggs. I don't know if that's really possible, but I started noticing about 5 months ago that every time I would eat cookie dough or cake batter, my tongue and lips would be raw and so painful for 7-10 days. I didn't realize I was making
batter every week or two and every time my mouth was almost better, it would come back with a vengence. I didn't connect it to the batters until the end of July when it dawned on me that that's when it showed up. And then, a week and a half ago, I made cookies again and sure enough, within 2 hours, my mouth was killing me.
So, needless to say, I'm grateful that I've been learning about eggless baking. So far, we've made homemade muffins, muffin mix, pancakes, and cookies with our egg substitute and I really think I like the eggless better! The end result, especially for the muffins, is so smooth and soft and delicious.
Then, I started thinking about how high cholesterol apparently runs in my family and I thought, there just might be others who, either for health or for an excuse to eat more batter, would like to know the recipe for the egg substitute. So here it is:
2 Tbs flour
2 Tbs water
1/2 Tbs oil
1/2 tsp baking powder
Whisk together and add to the recipe where it calls for eggs. This is the equivalent of 1 egg. I have only substituted up to 2 eggs. I'm sure you could get away with 3, but they don't really recommend going to high.
Obviously, as my sister pointed out, you can't substitute this for egg products like omelet unless you want to eat flour, water, oil, and baking powder. But for all your baking needs, I think it's great! Happy eggless baking!
I've done some research on salmonella and eggs to find out how dangerous it really is, more for justification than for education. What I found was the concern about salmonella in eggs is really minute compared to a decade ago, thanks to improved processing and packaging. Hooray! Justification.
But then I think I developed an allergy to raw eggs. I don't know if that's really possible, but I started noticing about 5 months ago that every time I would eat cookie dough or cake batter, my tongue and lips would be raw and so painful for 7-10 days. I didn't realize I was making
batter every week or two and every time my mouth was almost better, it would come back with a vengence. I didn't connect it to the batters until the end of July when it dawned on me that that's when it showed up. And then, a week and a half ago, I made cookies again and sure enough, within 2 hours, my mouth was killing me.So, needless to say, I'm grateful that I've been learning about eggless baking. So far, we've made homemade muffins, muffin mix, pancakes, and cookies with our egg substitute and I really think I like the eggless better! The end result, especially for the muffins, is so smooth and soft and delicious.
Then, I started thinking about how high cholesterol apparently runs in my family and I thought, there just might be others who, either for health or for an excuse to eat more batter, would like to know the recipe for the egg substitute. So here it is:
2 Tbs flour
2 Tbs water
1/2 Tbs oil
1/2 tsp baking powder
Whisk together and add to the recipe where it calls for eggs. This is the equivalent of 1 egg. I have only substituted up to 2 eggs. I'm sure you could get away with 3, but they don't really recommend going to high.
Obviously, as my sister pointed out, you can't substitute this for egg products like omelet unless you want to eat flour, water, oil, and baking powder. But for all your baking needs, I think it's great! Happy eggless baking!
5 comments:
I'll have to try that one sometime- very interesting!! I love raw dough almost too much...
Hey--the omelet was MY joke! Oh well, what ever makes your blog that much funnier :)
I bought chocolate chips yesterday while I was talking to you shopping for my mirror with the intent to make chocolate chip cookie--DOUGH...I have a few experiments to try:
1) Eggless, 2) Regular, and 3) Refrigerated...more to come on my own blog when I do this...hopefully tomorrow or Thursday.
Wow...it's like a research project all over again!
Thanks! I love cookie dough, but I won't eat it because of the raw eggs. Great tip!
I got this idea from a friends blog--well kind of--and have been snacking on it a bunch this week. I thought I would pass it on since aparantly you have a weakness for batter as well. (Although Chris thinks it's gross and calls it my sweet equivalent of hot cheese--which obviously he also thinks is gross). Take 1/2 cup cake batter and mix with 1/3 c water. My friend microwaves it for 90 secs and has a quick mini solution to her cravings for cake. I didn't like the microwaved cake with the chocolate fudge cake mix I used (she says it's pretty good with white) but I LOVED the batter (though not as good as with eggs and oil) but it was quick and easy and shamefully I finished off the box of mix in less than a week. Try it.
T
It's so good to know that more people than me have this love for batters!
Post a Comment