Egg Substitutes
Source of Recipe
Food Allergy Kitchen
For each egg use one of the following recipes:
-1 heaping TBS Ener-G Food Egg Replacer® plus 2 TBS warm water
-1 teaspoon low sodium baking powder, 1 TBS oil, plus 1 TBS warm water
-1 teaspoon low sodium baking powder, 1 TBS cider or apple vinegar plus 1
TBS warm water.
For scrambling and making omelets
1. tofu (This works best with crumbled firm or extra firm tofu. It helps to add lots of seasonings like onions, mushrooms, nutritional yeast or cheese, and herbs.)
2. egg substitute (Substitute 1/4 cup egg substitute for each egg.)
For baking
1. 1 egg = 2 tablespoons liquid + 2 tablespoons flour + ½ tablespoon shortening + ½ teaspoon baking powder
2. 1 heaping tablespoon of soy flour plus 2 tablespoons of water
2. egg substitute (Substitute 1/4 cup egg substitute for each egg. Using egg substitute in place of eggs tends to make baked goods rubbery, because egg substitute has no fat. To improve the product's texture, add one teaspoon of canola oil for each egg replaced. Egg substitute can't be whipped and is much more expensive than regular eggs. It doesn't work well in cheesecakes.
3. flaxmeal (Make flaxmeal by grinding flaxseed in a blender until it has the consistency of cornmeal. Use two tablespoons flaxmeal plus 1/8 teaspoon baking powder plus 3 tablespoons water for each egg called for in recipe. For - White cakes (where milk is the liquid used). Pancakes, muffins, cookies.
4. 1/3 cup water
1 tablespoon whole flaxseed
Place the water and flaxseed in a small sauce pan. Bring to a boil, then reduce heat so mixture bubbles slowly. Cook for 5 minutes, or until mixture is the consistency of a raw egg white. Do not use too high a heat or mixture will become thick and gummy.
Note: Don't bother straining out the flaxseeds. They don't have much flavor and won't detract from whatever you're making.
For - White cakes (where milk is the liquid used). Pancakes, muffins, cookies.
5. Another flaxseed recipe
Use 1 part seeds to 12 parts water, e.g. 4 tsp. seeds per cup of water, or 1 tsp. per 60 ml of water. Soak from 1 hour to overnight, whatever is convenient for you. Simmer for 20 min, and be sure to let gloop cool completely before straining.
Straining- Allowing the gloop to cool with the seeds in it makes it thicker. When it is thick and cool enough, pour it into a bowl lined with cheesecloth. Gather up the edges of the cloth and gently squeeze out the gloop, until the cloth contains only seeds. (If you're trying to use a strainer and it works, your gloop is too thin! Simmer it a bit more...) Compost the seeds and use the gloop.
To replace 1 egg, use
• a scant 1/4 cup gloop
• 50 ml gloop
For- white cakes (where milk is the liquid used). Pancakes, muffins, cookies. Is clear and tasteless. Products are moist and have good texture. If recipe calls for 2-3 eggs, this replacement will make product too moist. Cannot be used to make angel food cakes.
4. gelatin (To replace each egg: Dissolve 1 tablespoon unflavored gelatin in 1 tablespoon cold water, then add 2 tablespoons boiling water. Beat vigorously until frothy.)
5. cornstarch (Substitute 1 tablespoon cornstarch plus 3 tablespoons water for each egg called for in recipe. For custard. Acts as a thickener.
6. mayonnaise (Substitute 3 tablespoons mayonnaise for each egg called for in recipe.)
7. Ener-G Egg Replacer (Substitute 1 1/2 teaspoons Egg Replacer plus 2 tablespoons water for each egg called for in recipe.)
8. bananas (Substitute 1/2 of a mashed ripe banana plus 1/4 teaspoon baking powder for each egg.) In muffins and cookies, ½ mashed banana can be used instead of an egg, though it will change the flavor of the recipe somewhat.
9. tofu (Substitute 1/4 cup soft silken tofu for each egg.)
1/4 cup soymilk
10. fruit-based fat substitutes (Substitute 2 tablespoons fat substitute for each egg in recipe.)
11. ¼ cup warm water, 1 tsp arrowroot powder, 1 tsp soy flour, pinch of lecithin
As a glue for breading
milk (crumbs won't stick as well; consider refrigerating the breaded food for about an hour before cooking to improve adhesion)
For coating pie crusts
1. omit (note: crust may become soggier)
2. cold milk (to add gloss) OR cream (to add gloss)
To bind ingredients
1. Ener-G Egg Replacer (Substitute 1 1/2 teaspoons Egg Replacer plus 2 tablespoons water for each egg called for in recipe.)
2. tomato paste, mashed potato, moistened bread crumbs, rolled oats.
Non-classified ..
1. Xanthan gum. Mix about 1/4 tsp. with about 1/4 cup of water.
Let stand. It thickens, and can be whipped like an egg white. It's
okay to replace one egg.
2. Guar gum. We've found that this imparts a nasty flavor.
3. 1 tsp baking powder, 1 TBSP liquid, 1 TBSP Vinegar
Or other - 5 ml baking soda + 5 ml vinegar
For - Cookies, white cakes, loaves
Limit use to recipes calling for one egg.
4. 1 tsp yeast disolved in 1/4 cup warm water
5. 1 TBSP apricot puree, 1 ½ TBSP water, 1 1/2 TBSP oil, and 1 tsp baking powder
6. egg replacer powder:Potatoe starch,tapioca flour,calcium lactate(
not at dairy product).So 1 1/2 tsps +2tbs water =1 egg.
7. another recipe:
2 Tablespoons gluten flour or unbleached white flour
1 1/2 tsps corn oil
1/2 tsp baking powder
2 Tablespoons water
8. another recipe
1 tsp of geletin dissolved in 3 TABLESPOONS of
boiling water, and then gelled slightly in your freezer which takes
maybe 3-4 minutes, then beat as you would a regular egg and add to your recipe. This will give you the texture of a real hen egg in your
recipes. (I don't use this in cookie recipes as I don't like the result.)
9. any baked good that calls for sugar - replace both the eggs and the sugar with maple syrup. (Usually I put in about half as much syrup as I would sugar.)
10. couple of extra tablespoons of liquid (water) for each egg.
11. Many sponge cakes use olive oil as a substitute for eggs or coconut cream
12. Baking powder and sour cream. 2 ml baking powder and 125 ml sour cream = 1 egg. For- Cookies, spice cakes and chocolate cakes, no others!
13. Baking powder 5 ml = 1 egg. For - Cakes, cookies, quick breads.
Products crumble easily, lack body. They may be gummy.
14. Vinegar. 15 ml = 1 egg
For - Baked Goods. Products will stale quickly, use within four days. Freeze until used
15. another recipe
1 teaspoon baking powder
1/2 teaspoon baking soda
2 Tablespoons flour
3 Tablespoons water
16. use 2 tablespoons flour, ½ teaspoon shortening, ½ teaspoon baking powder and 2 tablespoons liquid, mix together
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