Using Flax Seed:
place in blender: Using Gelatin:
1 heaping tablespoon of whole organic flax seed,
until it becomes a fine meal. Add 1/4 cup cold water blend 2-3 minutes
thickened and has the consistency of eggs. Each 1/4 cup of Flax seed
will replace one egg in baking
recipe for cookies, cake etc... Combine 1 tsp unflavored gelatin with 3
cold water and 2 tblsp plus 1 tsp boiling water. This mixture will
for 1 egg in a recipe.
Tofu is great for
substitutions in recipes that call for a lot of egg (like quiches). To
substitute for only one egg in a recipe, whip 1/4 cup tofu and add to
1 whole egg = 2 tbsp water and 1 tbsp oil and 2 tsp
To make one egg use 2 tbsp water and 2 tsp baking
To make one egg white, dissolve 1 tblsp plain agar powder in 1
water. Whip, chill and whip again.
1 heaping tblsp soy powder and
water = 1 egg.
1 tblsp soy milk powder and 1 tblsp cornstarch
tblsp water = 1 egg.
One average size banana = one egg, adds
product. Product may be gummy.
1/4 cup soymilk in place of each
3 tablespoons pureed fruit = 1 egg.
mayonnaise for each egg called for in a recipe.
1 egg white is 1
tablespoon of meringue powder plus 2 tablespoons warm water; 8-10 egg
whites = 1
1/4 teaspoon agar powder and 1/4 cup lukewarm water and 1
low sodium baking powder . Whisk all ingredients together well before
1/2 tablespoon agar flakes and 1/4 cup water and 1
sodium baking powder- In a large microwave safe container, combine water
agar with top on cook on high in microwave for 45 seconds. Carefully
container from microwave and whisk baking powder into mixture. Use
baking powder causes a rapid expansion of the liquid and has a tendency
2 tablespoons liquid (room temperature water or milk or
and 1 tablespoon potato starch or tapioca starch and 1 /2 tablespoon
and 3 /4 teaspoon low sodium baking powder.
1 tablespoon any mild
flavored oil + 1 tablespoon apple cider or wine vinegar or lemon juice
teaspoon low sodium baking powder and 1 teaspoon potato starch or
arrowroot + enough carbonated water[plain soda water) to equal a total
of 1 /4
cup . Combine all ingredients in a medium size bowl to allow room for
ingredients to increase in volume as baking soda and vinegar react.
add per mix or recipe instructions.
1 tsp of arrowroot powder + 1
water, sometimes you may want to add a little extra milk or water or oil
up for the bulk that you would get with a real egg. Good for pancakes
As bad as this may sound 15 ml (0.51 oz) Vinegar = 1
used in baking, products will stale quickly, use within four days.
used. Adds flavor to product. Product may be gummy.
1 tsp yeast
in 1/4 cup warm water = 1 egg.
tsp. with about 1/4 cup of water. Let stand. It thickens, and can be
like an egg white. It's okay to replace one egg.
Egg White Extender:
Mix 2 cups water and 1 cup flour in a blender until
Cook in a double boiler 45-60 minutes. With a mixer, whip in 2 Tbsp.
and 1/4 tsp salt. use 2 or 3 Tbsp. for binder in hamburgers or meat
And Now For Something Completely
Different, But Works:
Add 1 tsp cold water to 2
whites. Makes 3 egg whites.
Low Cholesterol Egg Substitute
Snow can be used as an excellent
eggs in puddings, pancakes, etc. Two heaping tablespoons snow will take
place of 1 egg, and the recipe will turn out equally well. Use
or the under-layers of older snow. The ammonia in snow imparts to its
properties, and the exposed surface of the snow loses ammonia by
very soon after it has fallen.
Best For Baking:
1 tablespoon of nonfat dry milk powder
2 egg whites
4 drops of yellow food color
egg whites, then beat them with fork until smooth. Add food color, and
until blended. This makes one-fourth cup, which is equal to 1 large egg.
use this homemade substitute for scrambled eggs, cook it in vegetable
margarine so the eggs won't be too dry.
Useful Information To Know About Substituting Eggs:
substituting 1 banana or 1/4 cup apple sauce for each egg called for in a
baked recipe. These will flavour the recipe, however, so make sure
apple will taste good in it.
This is the one most often used in
really only good for recipes that call for 1 or 2 eggs. To make one egg
tsp Ener-G Egg Replacer powder + 2 tbsp water. It's made from potato
other vegan leaveners, this powder can be found in most health food
have three main functions in cooking and baking; they add moistness,
ingredients together, or they leaven. How do you know what the egg is in
recipe? If the egg is the main liquid ingredient, it adds moistness. If
recipe has one egg but a fair amount of baking powder or soda, (or if
no other components in the recipe that would be able to hold the other
ingredients together, like bread crumbs, nuts, flour) the egg is the
there are no other rising agents, the egg is the leavening.
If A Recipe Uses Eggs For It's Liquid
To maintain the integrity of your recipe, you shouldn't try to
more than two eggs.
To Achieve The Binding Properties Of Eggs:
Two tablespoons per egg of any liquid, like juice, milk
milk, will do just fine. To add moisture and flavor to baked goods
eggs, substitute ½ (half) mashed banana or 1/4 (one-fourth) cup of
pureed fruit for each egg. Keep in mind that because these add moisture
recipe, you might have to bake for a bit longer than the recipe calls
To Achieve The Leavening Effects That Eggs Provide:
banana per two eggs in baked sweets.
Try blending two ounces of
soft tofu per egg with the liquid in the recipe.
One tablespoon of
or one tablespoon soy flour and two tablespoons water mixed together
when added to the ingredients.
Try a mixture of 2 tablespoons flour,
tablespoons water, ½ (half) tablespoon oil and ½ (half) teaspoon baking
Other Tips For
extra half teaspoon of baking powder per egg. Or, you can substitute an
liquid (buttermilk or thinned and beaten yogurt) for the liquid required
recipe. To avoid a bitter final product, limit the amount of baking
baking soda to one teaspoon per cup of flour.
Consider the way you
make your batter. Add air to lighten by creaming together the sweetener
fat before adding dry ingredients. Whipping the liquid ingredients
together in a
food processor for 30-45 seconds works, as well.
Successful eggless baking will be more
successful if you
don't take for granted the type of flour you use. For example, whole
contains gluten, which can make a chewy end product.
the whole wheat flour with whole wheat pastry flour or any other flour
doesn't contain gluten, like brown rice flour, buckwheat flour, soy
flour, millet flour, amaranth flour, or quinoa flour. Keep in mind,
that gluten helps baked goods rise, and substituting with a low-gluten
not always work.
For egg-based recipes such as quiches and
however, the substitutes should be used for only half of the eggs. And
that's added prevents them from working in recipes calling for beaten
such as meringues and souffles.