is there a good alternative for eggs. when i was vegetarian i took some
eggs in the veggie burgers that it holds better together...what i can
take insted for that?
thank you alot

--
(o_ "There Is A Light That Never Goes Out"
//\ http://www.xsteadfastx.de
V_/_ http://www.indianajoneskids.com

"Marvin Preuss" > wrote in message
...
> is there a good alternative for eggs. when i was vegetarian i took some
> eggs in the veggie burgers that it holds better together...what i can
> take insted for that?
> thank you alot
>
> --
> (o_ "There Is A Light That Never Goes Out"
> //\ http://www.xsteadfastx.de
> V_/_ http://www.indianajoneskids.com

Stupid get.

"Marvin Preuss" > wrote in message ...
> is there a good alternative for eggs. when i was vegetarian i took some
> eggs in the veggie burgers that it holds better together...what i can
> take insted for that?
> thank you alot

Try pureed butternut squash.

"Marvin Preuss" > wrote in message
...
> is there a good alternative for eggs. when i was vegetarian i took
some
> eggs in the veggie burgers that it holds better together...what i
can
> take insted for that?
> thank you alot

Well, if you take a bunch of plant matter and compress it for a long
time with heat, you will eventually end up with a diamond. Maybe we
can extrapolate that idea to compress ingredients with a bit less
pressure and less heat for making eggless burgers! :^) Sorry, that
just popped into my head for some reason. I had read the other day
about a woman who had her cremated husband's ashes made into a
diamond -- okay, I digress.

Here're a few other ideas. Did you ever notice when you saute greens
that they can clump together if you stir them? They become entangled
and sort of bind to each other. If you include some kind of mechanical
binding agent, such as glutinous (sticky) rice or something longer and
stringier, in your burger then you should be able to compress them
into patties that will hold together. Another poster wrote that frying
them quickly will help. I have also found that having the right ratio
of moisture to density will yield a burger that is reasonably
cohesive. I think it will take some experimentation to come up with a
result that works well enough.

Hope it helps...

C. James Strutz wrote:

> Well, if you take a bunch of plant matter and compress it for a long
> time with heat, you will eventually end up with a diamond. Maybe we
> can extrapolate that idea to compress ingredients with a bit less
> pressure and less heat for making eggless burgers! :^) Sorry, that
> just popped into my head for some reason. I had read the other day
> about a woman who had her cremated husband's ashes made into a
> diamond -- okay, I digress.

;-)

> If you include some kind of mechanical
> binding agent, such as glutinous (sticky) rice or something longer and
> stringier, in your burger then you should be able to compress them
> into patties that will hold together.

that with the rice is really a good idea and i will test it for sure

> I think it will take some experimentation to come up with a
> result that works well enough.

when you find something out....i would love to hear from you

> Hope it helps...

you already helped alot...thank you so much

--
(o_ "There Is A Light That Never Goes Out"
//\ http://www.xsteadfastx.de
V_/_ http://www.indianajoneskids.com

On Thu, 02 Sep 2004 15:11:01 +0200, Marvin Preuss
> wrote:

> is there a good alternative for eggs. when i was vegetarian i took some
> eggs in the veggie burgers that it holds better together...what i can
> take insted for that?
> thank you alot

This is a compilation of egg substitutes I've gleaned over the years. If you
want to share your burger recipe, I can probably give you a better idea of what
to use.

FOR BURGERS OR LOAVES:
Tomato paste
mashed potato
moistened bread crumbs or oats
peanut butter
tahini


The recipes below are for egg replacers in *baked goods*. To use them as
binders for burgers, I'd leave out the leavening agents (baking soda / baking
powder). You can also use sweet rice flour and/or oat flour in place of the
wheat flour. Experiment to get the desired consistency.


Homemade Fake Egg: Use the following recipe in place of one egg in baked goods;
it works really well in cookies. It's best to whip it up right before adding it
to the recipe. (Note: This recipe is not meant to replace eggs in really eggy
dishes, like scrambled eggs.)

Fake Egg

1 teaspoon baking powder
1/2 teaspoon baking soda
2 Tablespoons flour
3 Tablespoons water

Combine ingredients in a small bowl and mix together with a fork or wire whisk
until foamy.
-- Judy Krizmanic


From Chef Deb at Vegsource:
Ener-G Type Egg Replacer

1 cup potato starch
3/4 cup tapioca flour
2 tsp baking powder

Mix all well.
Store in airtight container.

To use:
1 1/2 tsp powder + 2 Tbsp water = 1 egg
1 1/2 tsp powder + 1 Tbsp water = 1 egg yolk

When measuring, press powder firmly into measuring spoon.

Good luck,
Nancy


----------
Replace the bogus-isp with yahoo to e-mail.

On Thu, 02 Sep 2004 15:11:01 +0200, Marvin Preuss
> wrote:

> is there a good alternative for eggs. when i was vegetarian i took some
> eggs in the veggie burgers that it holds better together...what i can
> take insted for that?
> thank you alot

This is a compilation of egg substitutes I've gleaned over the years. If you
want to share your burger recipe, I can probably give you a better idea of what
to use.

FOR BURGERS OR LOAVES:
Tomato paste
mashed potato
moistened bread crumbs or oats
peanut butter
tahini


The recipes below are for egg replacers in *baked goods*. To use them as
binders for burgers, I'd leave out the leavening agents (baking soda / baking
powder). You can also use sweet rice flour and/or oat flour in place of the
wheat flour. Experiment to get the desired consistency.


Homemade Fake Egg: Use the following recipe in place of one egg in baked goods;
it works really well in cookies. It's best to whip it up right before adding it
to the recipe. (Note: This recipe is not meant to replace eggs in really eggy
dishes, like scrambled eggs.)

Fake Egg

1 teaspoon baking powder
1/2 teaspoon baking soda
2 Tablespoons flour
3 Tablespoons water

Combine ingredients in a small bowl and mix together with a fork or wire whisk
until foamy.
-- Judy Krizmanic


From Chef Deb at Vegsource:
Ener-G Type Egg Replacer

1 cup potato starch
3/4 cup tapioca flour
2 tsp baking powder

Mix all well.
Store in airtight container.

To use:
1 1/2 tsp powder + 2 Tbsp water = 1 egg
1 1/2 tsp powder + 1 Tbsp water = 1 egg yolk

When measuring, press powder firmly into measuring spoon.

Good luck,
Nancy


----------
Replace the bogus-isp with yahoo to e-mail.

"Marvin Preuss" > wrote in message
...
> is there a good alternative for eggs. when i was vegetarian i took
some
> eggs in the veggie burgers that it holds better together...what i
can
> take insted for that?
> thank you alot

Well, if you take a bunch of plant matter and compress it for a long
time with heat, you will eventually end up with a diamond. Maybe we
can extrapolate that idea to compress ingredients with a bit less
pressure and less heat for making eggless burgers! :^) Sorry, that
just popped into my head for some reason. I had read the other day
about a woman who had her cremated husband's ashes made into a
diamond -- okay, I digress.

Here're a few other ideas. Did you ever notice when you saute greens
that they can clump together if you stir them? They become entangled
and sort of bind to each other. If you include some kind of mechanical
binding agent, such as glutinous (sticky) rice or something longer and
stringier, in your burger then you should be able to compress them
into patties that will hold together. Another poster wrote that frying
them quickly will help. I have also found that having the right ratio
of moisture to density will yield a burger that is reasonably
cohesive. I think it will take some experimentation to come up with a
result that works well enough.

Hope it helps...

Marvin Preuss > wrote in message >...
> is there a good alternative for eggs. when i was vegetarian i took some
> eggs in the veggie burgers that it holds better together...what i can
> take insted for that?
> thank you alot

I've personally never tried this, but Dr. Greger suggested using 1
tablespoon ground Flax seeds to 3 tablespoons water and letting that
soak, that's the ratio anyway. According to him, this is some sort of
secret out of a vegan cookbook, one which I've never heard of. You
can check out his website at www.veganmd.com

"r3ality" > wrote in message om...
> Marvin Preuss > wrote in message >...
> > is there a good alternative for eggs. when i was vegetarian i took some
> > eggs in the veggie burgers that it holds better together...what i can
> > take insted for that?
> > thank you alot
>
> I've personally never tried this, but Dr. Greger suggested using 1
> tablespoon ground Flax seeds to 3 tablespoons water and letting that
> soak, that's the ratio anyway. According to him, this is some sort of
> secret out of a vegan cookbook, one which I've never heard of. You
> can check out his website at www.veganmd.com

I saw this in a macrobiotic book too....I think it was there anyway.

r3ality wrote:

> Marvin Preuss > wrote in message >...
>
>>is there a good alternative for eggs. when i was vegetarian i took some
>>eggs in the veggie burgers that it holds better together...what i can
>>take insted for that?
>>thank you alot
>
>
> I've personally never tried this, but Dr. Greger suggested using 1
> tablespoon ground Flax seeds to 3 tablespoons water and letting that
> soak, that's the ratio anyway. According to him, this is some sort of
> secret out of a vegan cookbook, one which I've never heard of. You
> can check out his website at www.veganmd.com

This works well for baking, but it does not work well as a binding agent.

I have used it before in cookies and cakes with much success.

-- Blue

in article , BlueHeron at
ks wrote on 09/10/04 1:07 AM:

>
>
> r3ality wrote:
>
>> Marvin Preuss > wrote in message
>> >...
>>
>>> is there a good alternative for eggs. when i was vegetarian i took some
>>> eggs in the veggie burgers that it holds better together...what i can
>>> take insted for that?
>>> thank you alot
>>
>>
>> I've personally never tried this, but Dr. Greger suggested using 1
>> tablespoon ground Flax seeds to 3 tablespoons water and letting that
>> soak, that's the ratio anyway. According to him, this is some sort of
>> secret out of a vegan cookbook, one which I've never heard of. You
>> can check out his website at www.veganmd.com
>
> This works well for baking, but it does not work well as a binding agent.
>
> I have used it before in cookies and cakes with much success.
>
> -- Blue

I wonder how well Lecithin would work as a binder? Lecithin is the primary
component of egg whites that serves as the binder. Since it's from soy
sources, it fits into the vegan lifestyle. It's also extremely good for
you.

The liquid stuff is like an oily glue straight from the bottle, but it mixes
well into baking batters, smoothies etc. I haven't tried it as a binder for
veggie burgers, but it's worth a try.

in article , BlueHeron at
ks wrote on 09/10/04 1:07 AM:

>
>
> r3ality wrote:
>
>> Marvin Preuss > wrote in message
>> >...
>>
>>> is there a good alternative for eggs. when i was vegetarian i took some
>>> eggs in the veggie burgers that it holds better together...what i can
>>> take insted for that?
>>> thank you alot
>>
>>
>> I've personally never tried this, but Dr. Greger suggested using 1
>> tablespoon ground Flax seeds to 3 tablespoons water and letting that
>> soak, that's the ratio anyway. According to him, this is some sort of
>> secret out of a vegan cookbook, one which I've never heard of. You
>> can check out his website at www.veganmd.com
>
> This works well for baking, but it does not work well as a binding agent.
>
> I have used it before in cookies and cakes with much success.
>
> -- Blue

I wonder how well Lecithin would work as a binder? Lecithin is the primary
component of egg whites that serves as the binder. Since it's from soy
sources, it fits into the vegan lifestyle. It's also extremely good for
you.

The liquid stuff is like an oily glue straight from the bottle, but it mixes
well into baking batters, smoothies etc. I haven't tried it as a binder for
veggie burgers, but it's worth a try.

"r3ality" > wrote in message om...
> Marvin Preuss > wrote in message >...
> > is there a good alternative for eggs. when i was vegetarian i took some
> > eggs in the veggie burgers that it holds better together...what i can
> > take insted for that?
> > thank you alot
>
> I've personally never tried this, but Dr. Greger suggested using 1
> tablespoon ground Flax seeds to 3 tablespoons water and letting that
> soak, that's the ratio anyway. According to him, this is some sort of
> secret out of a vegan cookbook, one which I've never heard of. You
> can check out his website at www.veganmd.com

I saw this in a macrobiotic book too....I think it was there anyway.

r3ality wrote:

> Marvin Preuss > wrote in message >...
>
>>is there a good alternative for eggs. when i was vegetarian i took some
>>eggs in the veggie burgers that it holds better together...what i can
>>take insted for that?
>>thank you alot
>
>
> I've personally never tried this, but Dr. Greger suggested using 1
> tablespoon ground Flax seeds to 3 tablespoons water and letting that
> soak, that's the ratio anyway. According to him, this is some sort of
> secret out of a vegan cookbook, one which I've never heard of. You
> can check out his website at www.veganmd.com

This works well for baking, but it does not work well as a binding agent.

I have used it before in cookies and cakes with much success.

-- Blue

Hi Marvin,
try mixing in tofu - just mush it up and mix in with the other
ingredients. Me personally I have found its a matter of getting them
to quite a solid mix that I can easily form without it being too mushy
(which it can be after putting mainly veges in there) ... so I
'beef'(mind the pun it up with ground seeds and nuts as well as
oats.
hope that helps
Maree
www.healthyvegans.com



Marvin Preuss > wrote in message >...
> is there a good alternative for eggs. when i was vegetarian i took some
> eggs in the veggie burgers that it holds better together...what i can
> take insted for that?
> thank you alot

Marvin Preuss > wrote in message >...
> is there a good alternative for eggs. when i was vegetarian i took some
> eggs in the veggie burgers that it holds better together...what i can
> take insted for that?
> thank you alot

I've personally never tried this, but Dr. Greger suggested using 1
tablespoon ground Flax seeds to 3 tablespoons water and letting that
soak, that's the ratio anyway. According to him, this is some sort of
secret out of a vegan cookbook, one which I've never heard of. You
can check out his website at www.veganmd.com

Hi Marvin,
try mixing in tofu - just mush it up and mix in with the other
ingredients. Me personally I have found its a matter of getting them
to quite a solid mix that I can easily form without it being too mushy
(which it can be after putting mainly veges in there) ... so I
'beef'(mind the pun it up with ground seeds and nuts as well as
oats.
hope that helps
Maree
www.healthyvegans.com



Marvin Preuss > wrote in message >...
> is there a good alternative for eggs. when i was vegetarian i took some
> eggs in the veggie burgers that it holds better together...what i can
> take insted for that?
> thank you alot