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Recipes For Egg Substitutes & Replacers

These can be used in a pinch since chances are you have at least a few of the items below on hand in the pantry. Many are also suitable if you’re baking a cake for someone who is vegan or has allergies.

Keep in mind: They may affect the taste or texture of the final product.

I have a running list of substitutions you can use for assorted pantry staples on this page [1] but decided to make a separate post here just for eggs since I have so many.

Each of the below is equivalent to one egg. For best results it’s recommended not to replace more than 2 per recipe.

Flax Seed Mixture:
*equivalent for 1 egg

1 TBS flax seed (ground)
3 TBS water

Homemade Substitute:
*1/4 cup = 1 large egg

6 whites
1/4 cup dry milk powder (non-fat)
1 TBS vegetable oil

Tip: Some low fat or low cholesterol recipes call for a commercial product. If you don’t have any on hand or wish to cook with fresh instead, 1 fresh egg = 1/4 cup of commercial substitute.