I baked brownies, and substituted Organ for eggs. They split in the oven. The fat completely separated out. Why did this happen?

  • Posted by: Nithya
  • February 9, 2015


C S. February 9, 2015
Egg yolk serves as an emulsifier which may need to be replaced. I am not vegan, but my daughter is and she uses a flax seed suspension in lieu of eggs for some recipes. I don't know the details but I'm sure you can find it with a little sleuth work.
Nithya February 9, 2015
Thank you so much for your answer! I didn't think the 10-12 grams of fat from the two eggs that I lost out on could make so much difference. Perhaps it was also the protein? After all, while Organ has starches and stabilizers, it doesn't have an emulsifier.
Maedl February 9, 2015
Yes, I would think the lack of protein would also make a difference. Good point!
Maedl February 9, 2015
Basically, it happened because you didn't use eggs. Did you check the ingredients of the Orgran fake eggs?

Here is what you used in your brownies:
Potato Starch, Tapioca Starch, Raising Agent: Calcium Carbonate. Acidity Regulator: Citric Acid. Vegetable Gum (Stabiliser): Methylcellulose.

If you must use this product, then you would have better luck following recipes developed by the company. Otherwise, use real eggs!
Maedl February 9, 2015
I just noticed your vegan tag, so understand now why you did not use eggs. Still, if you can't use eggs and have to depend on manufactured products, you need to compensate for the altered chemistry. Using a recipe formulated for a natural ingredient probably won't work.
Maedl February 9, 2015
I am still thinking about your question and checked to see how much fat an egg contained. It seems to be between 5 and 6 grams per egg, depending on the size. So, again, compare that to the ingredients in the substitute you used, which contains no fat. You have to compensate for that deficit somehow. Other than using the company's recipe, I have no idea what might work--perhaps avocado?
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