Question Eggs are the second most common food allergy among children, affecting more than 620,000 Americans, including a cousin of mine. Eggs are also avoided by vegetarians and people at risk of high cholesterol, because one egg contains more than half of an adult's average daily cholesterol requirement. Since most baking recipes call for eggs as an ingredient, I decided to test which of two egg substitutes, silken tofu or Ener-G egg substitute, can make a brownie taste as good as sweeter, savory and spongier than a regular brownie. I chose these substitutes because silken tofu has a similar texture to eggs and Ener-G is known to be one of the most popular marketed egg substitutes for baking. Method In this experiment, brownie 1 is the tofu brownie and brownie 2 is the Ener-G brownie. . A stick of butter was melted in the microwave for two thirty-second intervals on full power and mixed with half a cup of unsweetened cocoa powder. Then, 1 cup of sugar and half a cup of blended silken tofu were mixed together. Two teaspoons of vanilla extract and a quarter teaspoon of salt were mixed together. Finally, half a cup of flour was mixed. The batter was poured into an 8x8 metal pan lined with parchment paper. It was then baked in an oven preheated to 350 degrees Fahrenheit for 25 minutes. The brownies were removed from the pan and placed on a cooling rack for 15 minutes. The same process was repeated for the batch of Ener-G brownies, but the silken tofu was replaced with a mixture of three teaspoons Ener-G and four tablespoons cold water. The tofu brownie was cut into 20 equal pieces and placed in 6 plastic bags labeled “Brownie 1”. The Ener-G brownie was cut into 20 equal pieces and placed in 6 plastic bags labeled “Brownie 2”. Twenty questionnaire sheets...... middle of paper ......participants had dessert at dinner just before the tasting and two participants had colds. Having dessert just before tasting could have affected the accuracy of their tasting. Additionally, two of my participants were sick when they tried the brownies. Symptoms of their illness, such as a stuffy nose, could have affected their sense of taste for brownies. In conclusion, tofu is the ideal substitute because it has a higher sweetness and chocolate flavor than Ener-G and about the same sponginess as Ener-G. Ener-G. I hope this experiment will provide healthy and safe snack recipes for people with high cholesterol, people with egg allergies as well as vegetarians. For a future experiment, I would like to try egg substitutes in cooking in addition to baking. This way, not only can people have a healthy diet without eggs in baking, but they can do it with all foods.!